Occurrence Of Foodborne Bacterial Pathogens In Smoked Fish At Retail Level In Jos, Nigeria

Ehizibolo, David O.; Chukwu, CO; Chukwu, I. D.; Muhammad, MJ; Olabode, AO

doi:10.4314/nvj.v28i1.3539

Cited by 2 publications

(4 citation statements)

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“…The most commonly isolated bacterial species was Staphylococcus aureus, which is a normal flora of many water bodies (Le Chevallier and Seidler, 1980) and the skin (Davis, 1996;Todar, 2012) of the fish handlers. This finding is in agreement with that of Ehizibolo et al, (2007) who reported a 44.6% prevalence rate for Staphylococcus aureus in smoked catfish and tilapia sold in Jos, Nigeria. However, the counts for S. aureus were lower than the benchmark values (for meat) of 100cfu/g (Ehizibolo et al, 2007).…”

supporting

confidence: 93%

“…This finding is in agreement with that of Ehizibolo et al, (2007) who reported a 44.6% prevalence rate for Staphylococcus aureus in smoked catfish and tilapia sold in Jos, Nigeria. However, the counts for S. aureus were lower than the benchmark values (for meat) of 100cfu/g (Ehizibolo et al, 2007). Escherichia coli was only isolated in the untreated sample thus indicating that the treatment of fish with Moringa oleifera extracts is useful in the elimination of E. coli.…”

supporting

confidence: 93%

“…E. coli and Pseudomonas sp are pathogens that can cause intestinal infections and nosocomial infections respectively in humans (Todar, 2012). It is however noteworthy that contrary to the reports of Ehizibolo et al, (2007) and Salihu et al, (2008), the common human pathogen Listeria monocytogenes was not detected 108 in the fish samples. Another important pathogen, Salmonella sp was not found in any moringa treated fish.…”

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confidence: 89%

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Effect of Moringa oleifera marinade on microbial stability of smoke-dried African Catfish (Clarias gariepinus)

Adeyemi¹,

El-Imam²,

Dosunmu³

et al. 2013

Ethiop. J. Env Stud & Manag

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The study examined the antimicrobial effect of Moringa oleifera marinade on smoke-dried catfish stored at ambient temperature (37±2 0 C) for two months. The experimental treatments are the control, 1%, 2% and 3% (w/v) Moringa oleifera Marinade (MOM) and 5% Brine (w/v) solutions. Seventy-five fishes of average weight of 260±8g were gutted, washed and randomly assigned to the treatments. Thereafter, the fishes were soaked in the treatments for 2 hours and later hot smoked for 12hours. After smoking, the fishes were stored in netted boxes and placed on laboratory shelves for two months. Microbial counts were conducted at 7-day interval while biochemical tests were conducted on the 8 th week. Seven bacterial species namely; Staphylococcus sp, Bacillus sp, Klebsiella sp, Corynebacterium sp, Pseudomonas sp, Escherichia coli and streptococcus sp and six fungal species namely; Penicillium italicum, Cladosporium sp, Neurospora crassa, Candida sp, Aspergillus niger and Saccharomyces cerevisiae were observed in the study. There was a general increase in microbial load as storage progressed. However, the increment was pronounced in the control and brine treated fish samples. In all levels of MOM and 5% Brine, there was decrease in the bacterial and fungal counts as compared with the control samples. 3% MOM exhibited the highest antibacterial potency while 5% Brine exhibited the highest antifungal potency. Moringa oleifera marinade could be use to protect stored smoke-dried catfish from microbial spoilage thus limiting economic loss and possible heath risk to consumers.

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confidence: 93%

supporting

confidence: 93%

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confidence: 89%

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Effect of Moringa oleifera marinade on microbial stability of smoke-dried African Catfish (Clarias gariepinus)

Adeyemi¹,

El-Imam²,

Dosunmu³

et al. 2013

Ethiop. J. Env Stud & Manag

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“…The occurrence of Escherichia coli in control samples is suggestive of faecal contamination of the water from which the fishes were reared because E. coli is an indicator organism and its presence in water or water products indicates the likely presence of faeces and by extension, the presence of other pathogenic intestinal microorganisms [24]. It is however noteworthy that contrary to the reports of [25,22], the common human pathogen Listeria monocytogenes was not detected in the fish samples.…”

Section: Discussionmentioning

confidence: 68%

Effect of Natural Preservatives (Lemon Grass and Bay Leaf Marinade) on the Microbial Load and Shelf Life of Smoke-dried Clarias gariepinus

Benjamin

Omoruyi

Nneli

2019

AFSJ

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This study was carried out to determine the effect of lemon grass marinade (sample A), bay leaf marinade (sample B) and a combination of both spices (sample C) on the microbial load of stored smoked-dried Clarias gariepinus. Comparative analysis of the microbial load of each treated fish samples during ambient storage was done biweekly for six (6) weeks and then samples of each treatment were taken to the laboratory periodically. The fish samples were analysed using Potato Dextrose Agar and Nutrient Agar for fungi and bacteria respectively. The initial microbial load before storage showed that the highest number of bacteria counts occurred in smoke-dried Clarias gariepinus treated with bay leaf marinade (4.710 3 ) while the lowest was in smoke-dried C. gariepinus treated with lemon grass marinade (1.310 3 ). The highest fungi count was observed in smoke-dried C. gariepinus treated with the combination of both spices (9.510 2 ) while the least fungi count was in fresh fish sample (1.410 3 ), although the fresh fish sample had the highest Omoruyi et al.; AFSJ, 10(3): 1-10, 2019; Article no.AFSJ.50186 5 cfu/g recommended by the International Commission of Microbial Specification for Food and Food Products (ICMS, 2002). Original Research Article

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Occurrence Of Foodborne Bacterial Pathogens In Smoked Fish At Retail Level In Jos, Nigeria

Cited by 2 publications

References 0 publications

Effect of <i>Moringa oleifera</i> marinade on microbial stability of smoke-dried African Catfish (<i>Clarias gariepinus</i>)

Effect of <i>Moringa oleifera</i> marinade on microbial stability of smoke-dried African Catfish (<i>Clarias gariepinus</i>)

Effect of Natural Preservatives (Lemon Grass and Bay Leaf Marinade) on the Microbial Load and Shelf Life of Smoke-dried Clarias gariepinus

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