BACTERIOLOGICAL QUALITY OF SMOKED CATFISH (CLARIAS GARIEPINUS) AND MACKEREL (ATLANTIC MACKEREL).

Project Abstract

The bacteriological quality of smoked catfish (Clarias gariepinus) and mackerel (Atlantic mackerel) was investigated in this study. Smoked fish products are popular due to their unique flavor and extended shelf life. However, the smoking process may not always ensure the complete elimination of bacteria, leading to potential health risks for consumers. In this research, samples of smoked catfish and mackerel were collected from different markets and analyzed for total viable count, coliform count, and presence of specific pathogens. The results revealed that the bacteriological quality of smoked catfish and mackerel varied significantly. The total viable count in smoked catfish ranged from 4.2 to 7.8 log CFU/g, while in smoked mackerel, it ranged from 3.8 to 6.5 log CFU/g. Coliform counts were also higher in smoked catfish compared to mackerel, indicating potential fecal contamination. Furthermore, specific pathogens such as Salmonella spp., Escherichia coli, and Staphylococcus aureus were isolated from some samples, highlighting the need for proper handling and processing practices. Overall, the findings suggest that the bacteriological quality of smoked catfish and mackerel is influenced by various factors including processing methods, storage conditions, and hygiene practices along the supply chain. To ensure the safety of smoked fish products, it is essential to implement good manufacturing practices, proper smoking techniques, and regular monitoring of microbial quality. In conclusion, this study provides valuable insights into the bacteriological quality of smoked catfish and mackerel, emphasizing the importance of addressing microbial contamination in these popular seafood products. By adopting appropriate measures to control bacterial growth and ensure product safety, the seafood industry can continue to deliver high-quality smoked fish products to consumers. Further research is recommended to explore additional factors influencing the bacteriological quality of smoked fish and to develop effective strategies for reducing microbial risks in these products.

Project Overview

1.0       INTRODUCTIONA fish is any member of a paraphyletic group of organisms that consists of all gill-bearing aquatic craniates that lack limbs with digits (FAO, 2011). Included in this definition are the living hagfish, lampreys, and caritlagionus and bony fish, as well as various extinct related groups. Most fish are ectothermic (‘’cold-blooded’’), allowing their body temperature to vary as ambient temperature change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature. (Helfman et al., 1999).Fish are an important resource for humans worldwide, especially as food. Commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean. They are also caught by recreational fishers, kept as pets, raised by fish keepers, and exhibited in public aquaria. Fish have had a role in culture through the ages, serving as deities, religious symbols, and as the subjects of art, books, and movies (Eschmeyer and Fong 2013).Fish is an important source of animal protein in the diet of man. Smoked or dried fish is a traditional part of the diet of a large section of the world’s population. However, the gap between the demand and supply of fish is widening due to increase in population, poor post-harvest handling, unconventional fish species. For instance, the estimated fish demand in Nigeria in 1994 was put at 1,139,833 tonnes consumption of 12.0kg which was considered globally adequate for normal and health growth. However, only 280,307 tonnes were produced, indicating a deficit of 94,705,737. (FDF, 2007). 1.2     STATEMENT OF PROBLEMFish is the main source of protein for the people living around National Root Crops Research Institute, Umudike, and given the prevalence of water and food borne diseases in the environment, it is in order that all possible infection routes of the pathogens are investigated and possible mitigation measures outlined. It is with this in mind that the research proposal is develop.1.3       JUSTIFICATION OF STUDYFish also forms a major source of employment. Its transportation from the pond to the market is done using baskets, manila sacks. The pond most time lacks electricity and this makes it impossible for the fish dealers to have a cold storage facilities. In addition, roads serving these areas are very poor and inaccessible during rainy seasons. These have led to a scenario where the fish that is not sold fresh to the processing individuals, being processed in some way. Processing should be done in form of smoking, sun-drying of frying. The treatments employed in the processing are mostly inadequate resulting in the spoilage of the processed products.

• OBJECTIVE

The objective of this study includes;

• to ascertain the Bacterial quality of Scent leaves Ocimum gratissimum treatments on the smoked fish samples
• identified microbial loads in the smoked fish samples