Microbial Quality Of Smoked Fish Sold In Umuahia Metropolis

ABSTRACT

 The microbial quality of smoked fish sold in Umuahia was evaluated for the presence of bacteria and fungi. Results obtained revealed a mean bacterial load of 66.5 x 10° cfu/g in scumbia and 75.4 x 10cfu/g in mackerel. Five bacterial species; Escherichia coli, Staphylococcus areus, Pseudomonas aeruginosa, Bacillus cereus and Streptococcus sp were isolated with varying levels of occurrences ranging from 26.7% (E. coli in scumbia) to 100% Staphylococcus and Bacillus in mackerel. Fungal species isolated included Fusarium solania, yeast: Aspergillus niger, and Penicillin notatum also with varying levels of occurrences. Colifonns were detected in both fish types with occurrences of 40% (6/15) in scumbia and 46.7% (7/15) in mackerel. However the loads were low at scumbia and mackerel respectively. The prevalence of microorganisms and their high load may be attributed to poor environmental sanitation as well as low level of personal hygiene by handlers.