Identification of potential hazards associated with tilapia utilization in and around Minna metropolis, Niger State.

Abstract

Identification of potential hazards associated with the harvest, distribution and utilization of fresh Tilapia species in and around Minna metropolis was carried out using the Hazard Analysis and Critical Control Point (HACCP) principle. Fresh Tilapia fish samples were obtained from four (4) different locations within the period of May to July 2009 and these were analyzed for potential physical, chemical and microbial hazards. The result revealed the presence of nine species of microbes which includes Staphylococcus aureus, Staphylococcus pyogenes, Pseudomonas aeruginosa, Bacillus subtilis, Shigella sonnei, Micrococcus lateus, Shigella dysenteriae, Streptococcus faecalis, and Salmonella typhi from 64 samples of fish analyzed. This study revealed the presence of physical hazards such as pieces of woods on the body, cut/abrasion and presence of Cu2+ Pb 2+ Fe 3+ and Mn2+. The hazards identified were of great concern, and therefore their identification and documentation will go a long way in contributing to the utilization of fresh fish for consumption.

Keywords: HACCP, Tilapia, Utilization