Evaluation of the microbial load on smoked fish from some markets in Ogun state, Nigeria | Zendy

D Gbolagunte Gbolagade | Zendy; F Salvador Abiola | Zendy; S Enoghase Justina | Zendy

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Evaluation of the microbial load on smoked fish from some markets in Ogun state, Nigeria

Author(s) -

D Gbolagunte Gbolagade,

F Salvador Abiola,

S Enoghase Justina

Publication year - 2012

Publication title -

african journal of microbiology research

Language(s) - English

Resource type - Journals

ISSN - 1996-0808

DOI - 10.5897/ajmr11.466

Subject(s) - ogun state , smoked fish , fish <actinopterygii> , chemistry , food science , total viable count , environmental chemistry , toxicology , microorganism , bacteria , biology , fishery , geography , archaeology , genetics , local government

A study determining the microbial load on smoked fish from various markets in Ogun State, Nigeria, showed that Ota Market had the highest bacterial count of 4.2 × 104,followed by Oju-Ore with 3.8 × 104 and Igbesa and Lusada markets with 1.1 × 104 and 1.0 × 104 respectively. Fungal count followed a similar pattern but low in Lusada and absent from Igbesa samples. Staphylococci predominated due to their ubiquitous nature butBacilli of different types were the possible pathogens as well as a result of the handling environment. The smoked fish were found to be of low acidity; Igbesa samples being the most acidic. Incomplete combustion possibly affected the level of coloration due to accumulation of Polycyclic Aromatic Hydrocarbons (PAHs) in intensively heated products. Key words: Smoked fish, microorganisms, acidity (pH), polycyclic aromatic hydrocarbons (PAHs), phenolics. .

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