DETERMINATION OF MICROBIAL CONTAMINANTS OF FROZEN SMOKED FISH IN JOS METROPOLIS PLATEAU STATE, NIGERIA

Olanrewaju Badmus * Jabil Irmiya, Aka- Tanimo Hakeem, Abdulrahman Abudullahi.
 
Eagle Fish Farms Research Center
Jos, Plateau- State, Nigeria. la 
nre2ola@gmail.com 

A total number of 270 smoked fish samples were bought from 3 different markets in Jos Metropolis, Plateau- State for detecting bacterial, fungal contaminants and microbial load. The data obtained were analyzed Using Analysis of Variance. The isolates were characterized using BA, EMBA, MCA and SSA media plates after incubation at 370c for 24hrs and growth from the plates were subjected to gram staining.  

The isolates identified were, Staphylococcus aureus, Salmonella spp, Bacillus cereus Streptococcus spp Escherichia coli and Corynebacterium diphtheria. In respect to location, 50% bacterial prevalence was seen in Terminus Market with 27.3% and 22.7% from Bukuru Market and New-satellite market respectively.

Fungal load in respect to location shows that 100% were seen at New-Satellite Market which

shows there is significant difference of fungal contamination at (p<0.05). The highest bacterial load was in Trichuris spp from Terminus Market

Sardinella mandarensis.

In respect to bacterial load on fish parts, the highest bacterial load was recorded on the head of Scomber scombus with the mean of (28.933+3.300ab) shows that there is significant difference, while the means of (13.66+2.83 b). In conclusion, the prevalence of each bacterium in smoked fish, Salmonella spp and Staphylococcus aureus has the highest percentage of 27.3% while E.coli Streptococcus, C. diptheriae Bacillus cereus were 13.6%, 18.2%, 9.1% and 4.5% respectively. It is recommended that smoked fish should be thoroughly washed with salt water and adequately cooked well before consumption.