EVALUATION OF MICROBIAL LOAD IN SOME SMOKED MARINE FISH PRODUCTS SOLD IN OPEN MARKETS IN NNEWI METROPOLIS, NNEWI NORTH LOCAL GOVERNMENT AREA OF ANAMBRA STATE, NIGERIA
Keywords:
Fish products, Microbial load, Markets, Food safety
Abstract
In Nigeria, people's general awareness of food safety has grown tremendously in recent years. In order to determine the safety of the fish for consumption, this study evaluated some microbiological quality of smoked marine fishes consumed around Nnewi City, Nnewi North Local Government Area of Anambra State, Nigeria. The research area's four markets provided samples of smoked fish, which were then analysed to find out how many bacteria were present. Herring (Clopea harengus, "Sawa"), Horse Mackerel (Trachurus trachurus, "Kote"), Great Barracuda (Sphyraena barracuda, "Panla"), and Atlantic Mackerel (Scomber scombrus, "Titus") were the chosen smoked fish samples that were tested. Fish samples were taken from open market places that were on display in different markets. The acquired results suggested that some types of bacteria were present in the fish samples under examination. Across all samples, the average total aerobic bacterial counts varied from 2.5 x 103 cfu/g to 7.3 x 103 cfu/g. The average coliform counts from the smoked fish were: 4.7 x 103 cfu/g for Clupea harengus; 5.1 x 103 cfu/g for Scomber scombrus; 3.7 x 103 cfu/g for Sphyraena barracuda. These values were obtained from the fish. However, the smoked fish samples that were chosen had an average Salmonella count (cfu/g) that varied from 1.3 x 103 cfu/g to 3.5 x 103 cfu/g. It is advised that users of smoked fish cook it to a suitable temperature in order to prevent food-borne illnesses in the study area, given the levels of microbial load found in the fish samples that were analysed.
References
1. Adesokan, I. A., S. T. Ogunbanwo, B. B. Odetoyinbo, (2019). Microbiological quality of selected brands of beer in Nigeria. In : the Book of Abstract of the 29th Annual Conference and General Meeting (Abeokuta,2005) on Microbes as Agents of Sustainable Development, Organized by the Nigerian Society for Microbiology(NSM).University of Agriculture, Abeokuta from 6-10th November,2005 pp: 21.
2. Bankole, M. O.,. Oladimeji,D.S., & Omemu, (2015). Microorganisms associated with the palms of food unders in Abeokuta Metropolis. In: The Book of Abstracts of the 29th Annual Conf. Act Lienural Meeting (Abeokuta, 2050 on by Nigerian Society for Microbiology (NSM), University of Agriculture, Abeokuta, from 6-10th pp: 17. 7.
3. Beltran, A & Moral, A. (2019). Effect of smoking on lipid stability in sardine (sardine pilchardus w) zeitschrift fur lebennsmitte luntersuchung undforschung A., 189(4): 317-321.
4. Ola, J.B. &. Oladipo, A.E. (2014). Storage of croaker in ice: African Journal of Biomedical Research, 7: 13-17.
5. Olokor, J.O., J.A. Ihuahi, F.S Omojono, B.A Falayi and E.O Adelomo, (2017). Handbook of Practical Fisheries Technology Division, National Institute of Freshwater Fisheries Research (NIFFR), New-Bussa, Niger State, Nigeria. Remi-Thomas Press., pp: 13-42.
6. Omojowo F.S, & Ihuahi JA. (2016). Microbiological Quality and safety of smoked fish from Kainji Lake area. African Scientist. 7(4), 112-121.
7. Civera, B., Parisi, E., Amerio, G.P., & Giaccone, V. (2015). Shelf-life of vacuum packed smoked salmon: microbiological and chemical changes during storage. Archives fur Lebensmithygiene, 46: 1-24.
8. Adebowale B. A, Dongo LN, & Orisajo S.B.(2018). Comparative quality assessment of fish (Clarias gariepinus) smoked with cocoa pod husk and three other different smoking materials. Journal of Food Technology, 6(1):5-8.
9. Che , Y. B. & Ramadas, J. (2019). Effect of packaging environ- ment on quality changes of smoked Spanish mackerel under refrigeration. Journal of Food Quality, 21, 167–174.
10. Abolagba O. J, Adekunle AT, Dede A.P.O, & Omoigui G.O. (2020).Microbial assessment of smoked fish (Clarias spp) in Benin metropolis, Edo state Nigeria. Nigeria Journal of Agriculture, Food and Environment. 7(3).11-23.
11. Eyabi G. D, and Ningo G. (2017). Composition, yield, characteristics. Edibility Efficiency of Fish, winkles and praws in south western Cameroons. The Effects of brine levels and types of packaging of the shelf-life of traditionally –smoked sardine. Nigerian Food Journal, 15:35-40.
12. Essuman, K. M., (2012). The role of inland fish in food consumption in West Africa: A case study in proceedings of the symposium on post harvest fish technology, Cairo Egypt; 21-22 October 1990. (Ed. Tentscher F.) pp: 22-34.
13. Abdullahi A. L, Agho M. O, Amos S, Gamaniel K. S, & Wambebe C. (2016).Antidiarrhoeal activity of the aqeous Extracts of Terminalia auicennoiodes roots. Phytotherapy Research, 15:431 -434.
14. Ibrahim B.U, Baba J, & Sheshi M.S. (2014). Isolation and identification of bacteria associated with fresh and smoked fish (Clarias gariepinus) in Minna Metropolis, Niger State. Nigeria. Journal of Applied and Environmental Microbiology, 2(3):81- 85.
15. Cantoni, C., Moret, S., & Comi, G. (2019). Bacteriological and chemical indices to evaluate smoked salmon quality. Industrie Alimentari XXXII (September), 842-845.
16. Cardinal, M., Gunnlaugsdottir, H., Bjoernevik, M., Ouisse, A., Vallet, J. L., & Leroi, F. (2014). Sensory characteristics of cold-smoked Atlantic Salmon (Salmo salar) from European market and relationships with chemical, physical, and microbiological measurements. Food Research International, 37: 181-193.
17. Leroi, F., Joffraud, J. J., Chevalier, F., & Cardinal, M. (2019). Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological count and physico-chemical parameters. Journal of Applied Microbiology, 90: 578-587.
18. Fankhauser, D., (2005). Pour plate technique for Bacterial Count. Accessed 29/10/09.
19. Frazier W.C, Westhoff D.C. (1978).Food Microbiology, 3rd Edition. New Delhi. Tata McGraw-Hill Publishing Company Ltd; 1978.
20. Gram, L. (1991). Inhibition of mesophilic spoilage Aeromonas spp. On fish by salt, potassium sorbate, liquide smoke, and chilling. Journal of Food Protection, 54: 436-442.
21. Pelczar, M. J., R. D. Reid and E.C.S Chan, (1977). Microbiology: 4th edition Tata McGraw Hill publishing Company Ltd. New Delhi. pp: 69-128.
22. Leroi, F. (2020). Occurrence and role of lactic acid bacteria in seafood products. Food Microbiology, 27: 698-709.
23. Abolagba, O. J. & Melle, O.O. (2020). Chemical Composition and keeping qualities of a scaly fish Tilapia, Oreochromis niloticus smoked with two energy sources .African Journal of General Agricultural., 4(2): 113-117.
24. Truelstrup Hansen, L., & Huss, H.H. (2018). Comparison of the microflora isolated from spoiled cold-smoked salmon from three smokehouses. Food Research International, 31: 703-711.
25. Okonko, I.O., OD. Adejoye, A.A. Ogun, A.A Ogunjobi, A.O. Nkang and B.C. Adebayo-Tayo, (2019). Hazards Analysis Critical Control Points (HACCP) and Microbiology qualities of sea-foods as affected by handler’s hygiene in Ibadan and Lagos, Nigeria. African Journal of Food Science, 3(2): 035-050.
26. Hasens, G.G and Olafsen, J.A. ( 2019). Bacterial Interaction in Early Life Stages Of Marine Cold Water Fish. Microbial Ecology, 38: 1-26.
27. Kloos, N.E. and T.L. Bannerman, (1999). Staphylococcus and Micrococcus in: Manual of Clinical Microbiology. 7th Edition. Washington D.C. American Society for Microbiology, pp: 264- 282.
28. Baross, J., & Liston, J. (2019). Occurrence of Vibrio parahaemolyticus and related haemolytic vibrios in marine environments of Washington State. Applied Microbiology, 20: 179-186.
29. Bankole, M. O., Sangokoya, A. A. & Adeitan, O.A. (2014). The Microbiological analysis of spoilt canned foods sold and meant for sale in the markets. In :the book of Abstracts no. 67 of the 1st International Conference on Science and National Development, Organized by COLNAS, UNAAB, from 25-28th pp: 62.
30. Bernardi, C., Ripamonti, B., Campagnoli, A., Stella, S., & Cattaneo, P. (2019). Shelf-life of vacuum packed Alaskan, Scottish and Norwegian cold-smoked salmon available on the Italian market. International Journal Food Science and Technology, 44: 2538- 2546.
31. Lyhs, U., Lahtinen, J., & Schelvis Smith, R.( 2019). Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C. Food Microbiology, 24: 508-516.
32. Heintz M.L & Johnson J. M. (1998). The incidence of Listeria spp., Samonella spp., and clostridium botulinum in smoked fish and shellfish. Journal Food Protection7 (4):177–181.
33. Al-jufaili, M. S.& Opara, I.U. ( 2016). Status of Fisheries Postharvest in the Sultanate of Oman: Part 1: handling and Marketing System of fresh fish. Journal of Fisheries International 1(2-4): 144- 149.
2. Bankole, M. O.,. Oladimeji,D.S., & Omemu, (2015). Microorganisms associated with the palms of food unders in Abeokuta Metropolis. In: The Book of Abstracts of the 29th Annual Conf. Act Lienural Meeting (Abeokuta, 2050 on by Nigerian Society for Microbiology (NSM), University of Agriculture, Abeokuta, from 6-10th pp: 17. 7.
3. Beltran, A & Moral, A. (2019). Effect of smoking on lipid stability in sardine (sardine pilchardus w) zeitschrift fur lebennsmitte luntersuchung undforschung A., 189(4): 317-321.
4. Ola, J.B. &. Oladipo, A.E. (2014). Storage of croaker in ice: African Journal of Biomedical Research, 7: 13-17.
5. Olokor, J.O., J.A. Ihuahi, F.S Omojono, B.A Falayi and E.O Adelomo, (2017). Handbook of Practical Fisheries Technology Division, National Institute of Freshwater Fisheries Research (NIFFR), New-Bussa, Niger State, Nigeria. Remi-Thomas Press., pp: 13-42.
6. Omojowo F.S, & Ihuahi JA. (2016). Microbiological Quality and safety of smoked fish from Kainji Lake area. African Scientist. 7(4), 112-121.
7. Civera, B., Parisi, E., Amerio, G.P., & Giaccone, V. (2015). Shelf-life of vacuum packed smoked salmon: microbiological and chemical changes during storage. Archives fur Lebensmithygiene, 46: 1-24.
8. Adebowale B. A, Dongo LN, & Orisajo S.B.(2018). Comparative quality assessment of fish (Clarias gariepinus) smoked with cocoa pod husk and three other different smoking materials. Journal of Food Technology, 6(1):5-8.
9. Che , Y. B. & Ramadas, J. (2019). Effect of packaging environ- ment on quality changes of smoked Spanish mackerel under refrigeration. Journal of Food Quality, 21, 167–174.
10. Abolagba O. J, Adekunle AT, Dede A.P.O, & Omoigui G.O. (2020).Microbial assessment of smoked fish (Clarias spp) in Benin metropolis, Edo state Nigeria. Nigeria Journal of Agriculture, Food and Environment. 7(3).11-23.
11. Eyabi G. D, and Ningo G. (2017). Composition, yield, characteristics. Edibility Efficiency of Fish, winkles and praws in south western Cameroons. The Effects of brine levels and types of packaging of the shelf-life of traditionally –smoked sardine. Nigerian Food Journal, 15:35-40.
12. Essuman, K. M., (2012). The role of inland fish in food consumption in West Africa: A case study in proceedings of the symposium on post harvest fish technology, Cairo Egypt; 21-22 October 1990. (Ed. Tentscher F.) pp: 22-34.
13. Abdullahi A. L, Agho M. O, Amos S, Gamaniel K. S, & Wambebe C. (2016).Antidiarrhoeal activity of the aqeous Extracts of Terminalia auicennoiodes roots. Phytotherapy Research, 15:431 -434.
14. Ibrahim B.U, Baba J, & Sheshi M.S. (2014). Isolation and identification of bacteria associated with fresh and smoked fish (Clarias gariepinus) in Minna Metropolis, Niger State. Nigeria. Journal of Applied and Environmental Microbiology, 2(3):81- 85.
15. Cantoni, C., Moret, S., & Comi, G. (2019). Bacteriological and chemical indices to evaluate smoked salmon quality. Industrie Alimentari XXXII (September), 842-845.
16. Cardinal, M., Gunnlaugsdottir, H., Bjoernevik, M., Ouisse, A., Vallet, J. L., & Leroi, F. (2014). Sensory characteristics of cold-smoked Atlantic Salmon (Salmo salar) from European market and relationships with chemical, physical, and microbiological measurements. Food Research International, 37: 181-193.
17. Leroi, F., Joffraud, J. J., Chevalier, F., & Cardinal, M. (2019). Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological count and physico-chemical parameters. Journal of Applied Microbiology, 90: 578-587.
18. Fankhauser, D., (2005). Pour plate technique for Bacterial Count. Accessed 29/10/09.
19. Frazier W.C, Westhoff D.C. (1978).Food Microbiology, 3rd Edition. New Delhi. Tata McGraw-Hill Publishing Company Ltd; 1978.
20. Gram, L. (1991). Inhibition of mesophilic spoilage Aeromonas spp. On fish by salt, potassium sorbate, liquide smoke, and chilling. Journal of Food Protection, 54: 436-442.
21. Pelczar, M. J., R. D. Reid and E.C.S Chan, (1977). Microbiology: 4th edition Tata McGraw Hill publishing Company Ltd. New Delhi. pp: 69-128.
22. Leroi, F. (2020). Occurrence and role of lactic acid bacteria in seafood products. Food Microbiology, 27: 698-709.
23. Abolagba, O. J. & Melle, O.O. (2020). Chemical Composition and keeping qualities of a scaly fish Tilapia, Oreochromis niloticus smoked with two energy sources .African Journal of General Agricultural., 4(2): 113-117.
24. Truelstrup Hansen, L., & Huss, H.H. (2018). Comparison of the microflora isolated from spoiled cold-smoked salmon from three smokehouses. Food Research International, 31: 703-711.
25. Okonko, I.O., OD. Adejoye, A.A. Ogun, A.A Ogunjobi, A.O. Nkang and B.C. Adebayo-Tayo, (2019). Hazards Analysis Critical Control Points (HACCP) and Microbiology qualities of sea-foods as affected by handler’s hygiene in Ibadan and Lagos, Nigeria. African Journal of Food Science, 3(2): 035-050.
26. Hasens, G.G and Olafsen, J.A. ( 2019). Bacterial Interaction in Early Life Stages Of Marine Cold Water Fish. Microbial Ecology, 38: 1-26.
27. Kloos, N.E. and T.L. Bannerman, (1999). Staphylococcus and Micrococcus in: Manual of Clinical Microbiology. 7th Edition. Washington D.C. American Society for Microbiology, pp: 264- 282.
28. Baross, J., & Liston, J. (2019). Occurrence of Vibrio parahaemolyticus and related haemolytic vibrios in marine environments of Washington State. Applied Microbiology, 20: 179-186.
29. Bankole, M. O., Sangokoya, A. A. & Adeitan, O.A. (2014). The Microbiological analysis of spoilt canned foods sold and meant for sale in the markets. In :the book of Abstracts no. 67 of the 1st International Conference on Science and National Development, Organized by COLNAS, UNAAB, from 25-28th pp: 62.
30. Bernardi, C., Ripamonti, B., Campagnoli, A., Stella, S., & Cattaneo, P. (2019). Shelf-life of vacuum packed Alaskan, Scottish and Norwegian cold-smoked salmon available on the Italian market. International Journal Food Science and Technology, 44: 2538- 2546.
31. Lyhs, U., Lahtinen, J., & Schelvis Smith, R.( 2019). Microbiological quality of maatjes herring stored in air and under modified atmosphere at 4 and 10 degrees C. Food Microbiology, 24: 508-516.
32. Heintz M.L & Johnson J. M. (1998). The incidence of Listeria spp., Samonella spp., and clostridium botulinum in smoked fish and shellfish. Journal Food Protection7 (4):177–181.
33. Al-jufaili, M. S.& Opara, I.U. ( 2016). Status of Fisheries Postharvest in the Sultanate of Oman: Part 1: handling and Marketing System of fresh fish. Journal of Fisheries International 1(2-4): 144- 149.
Published
2024-05-17
How to Cite
Ikechukwu, C.C, Akinrotimi O.A, Ayaobu-Cookey, I.K, Nwankwo, C.G, & Okoro P. C. (2024). EVALUATION OF MICROBIAL LOAD IN SOME SMOKED MARINE FISH PRODUCTS SOLD IN OPEN MARKETS IN NNEWI METROPOLIS, NNEWI NORTH LOCAL GOVERNMENT AREA OF ANAMBRA STATE, NIGERIA. IJRDO Journal of Veterinary and Animal Science, 2(1), 1-6. Retrieved from http://cpcalendars.ijrdo.org/index.php/vas/article/view/6075
Section
Articles
