Microbiological Assessment of Smoked Fishes from Various Processing Points in Ado Ekiti Metropolis
Akomolede Olumide Olawole *
Department of Fisheries Technology, School of Agriculture and Agricultural Technology, Nigeria.
Balogun Ayodeji
Department of Fisheries Technology, School of Agriculture and Agricultural Technology, Nigeria.
M. Samuel Christoper
Department of Agricultural Technology, the Federal Polytechnic Ado Ekiti, Ekiti State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
The purpose of the research is to isolate and characterize the bacteria present in smoked fish sold in various processing site in ado Ekiti Metropolis. Fifty (50) samples of five (5) species of fish (Mackerel:Somber scomber, Blue whiting: Micromesistius poutassou, Catfish: Clarias gariepinus Herrings: Clupea harengus, Horse mackerel: Trachurus trachurus ) were obtained from fifteen (15) different processing site in different location in Ado-Ekiti. The study results showed the total heterotrophic bacteria count which ranges from 0.30 x104 – 3.68 x 104 cfu/g, the highest colony count was examined from the panla (Blue whiting {Micromesistius poutassou}.The bacteria organisms isolated and identified in the smoked fish were Pseudomonas aeruginosa, Klebsiella pneumonia, Streptococcus sp, Bacillus subtilis, Escherichia coli, Proteus mirabilis and Staphylococcus aureus. The study showed that though smoking helps in inhibiting activities of bacteria, however, when not properly carried out, bacterial growth and activities still lead to the deterioration of the fish. Due to public health implication, the state of smoked fish should be paid proper attention by the processors and consumers for their safety through proper processing, storage and handling procedures.
Keywords: Smoking, smoked fish, processing, bacteria