Estimation of bacteria and fungi in smoked catfish (Clarias gariepinus) available in OTA markets

Abstract

This study was carried out to investigate the microbial quality of smoked Clarias gariepinus purchased from four different markets, namely Iyana-Iyesi (M1), Oju-Ore (M2), Oja-Ota (M3) and Sango-Ota (M4) in Ota metropolis. The samples from three retailers from the four markets were used for analyses for two weeks, making a total of 48 samples for the experiment. The microbiological procedure was carried out using Nutrient agar for bacteria load and Potato Dextrose agar for fungal load of the smoked catfish. The mean total plate count for bacteria ranged between 4.82 x 104 CFU/g for week 1 in Oju-Ore market and 4. 92 x 104 CFU/g for week 2 and Iyana-Iyesi market while fungi ranged from 4.85 x 104 for week 1 in Sango-Ota market and 4.92 x 104 CFU/g for week 2 in Oja-Ota and Sango-Ota markets. Vibrio cholerae, Staphylococcus aureus, Escherichia coli, Shigella spp and Salmonella typhi were the bacteria isolated from the smoked catfish. The presence of these organisms confirms microbial contamination either from poor smoking of the fish, poor personal hygiene of the processors or sellers, poor environmental conditions as well as packaging and storage of the fish. The adoption of good processing practice and the use of controlled temperature in processing and preserving of the smoked catfish are highly recommended.

Keywords: Clarias gariepinus, smoked, markets, microbes