Thesis Abstract

<p> Microbial assessment of smoked <em>Scombia scombia spp. </em>of fish procured from two markets in Owerri metropolis was carried out. The samples were analyzed using bacteriological and fungi media. The average bacteria counts ranges from 3.1X106-6.8X106cfu/g while the average fungi counts ranges from 0.0-0.3X106cfu/g. Four species of bacteria were isolated which are<em>Staphylococcus aureus, Escherichia coli, bacillus spp., and Salmonella spp. </em>Three species of fungi isolated are <em>Mucor spp., Yeast spp., and Aspergilus spp. </em>The higher levels of microorganisms identified from smoked fish purchased from the markets can be attributed to poor handling and improper smoking process adopted by fish mongers. <br></p>

Thesis Overview