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Comparative studies and microbial risk assessment of different Ready-to-Eat (RTE) frozen sea-foods processed in Ijora-olopa, Lagos State, Nigeria


IO Okonko
AA Ogunjobi
EA Fajobi
BA Onoja
ET Babalola
AO Adedeji

Abstract

This study reports the comparative studies and microbial risk assessment of different frozen seasfoods processed in Ijora-olopa, Lagos State, Nigeria. Different varieties of popularly consumed frozen
sea-foods bought from different processing shops in Ijora-olopa, Lagos were microbiologically analyzed for the presence of microorganisms. Total plate counts, enterobacteriaceae counts and Salmonella-Shigella (SS) counts were enumerated using Plate Count Agar (PCA), Eosin Methylene Blue (EMB) Agar and Salmonella-Shigella Agar (SSA), respectively. The total counts for all the processed frozen seafood products ranged between 1.08 x 102 to 2.86 x 104 CFU/ml. These were generally high exceeding the limit of 1.0 x 102 CFU/ml. The coliform count ranged between 0.76 x 102 and 1.36 x 104
cells. The Salmonella-Shigella (SS) count ranged between 0.26 x 102 and 0.96 x 104 cells. Seventeen (17) isolates were characterized from the samples on PCA with percentage of occurrence of different
microorganisms characterized as follows: Bacillus cereus (29.4%), Enterobacter aerogenes (29.4%), Salmonella sp. (17.6%), Flavobacterium sp. (11.8%), Micrococcus sp. (5.9%), and Staphylococcus auerus (5.9%). Consumption of some of this water and the seafood product processed with these water samples available in the market should be discouraged.

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eISSN: 1684-5315