MICROBIOLOGICAL AND COMPARATIVE ANALYSIS OF FRESH FISH AND SMOKED FISH IN ARTISAN AND ABAKPA MARKET

The comparative and microbiological analysis of fresh fish and smoked fish sold at Abakpa and Artisan market was carried out. The media used were Nutrient agar, MacConkey agar, CLED agar and Sabouraud agar and a pour plate was employed. The fresh fish sample showed the mean bacteria count of 4 X cfu/g which was observed to be higher than the mean count in smoked fish which is cfu/g. A total of five bacteria was isolated which in fresh fish while four isolate was identified in smoked fish. The isolate identified were Staphylococcus auerus, Salmonella spp., Proteus spp., Bacillus spp. and Klebsiella spp. The fungi isolated were Aspergillus flavus, Aspergillus niger and micor. The presence of this microbial isolate may be due to high moisture content in fish and cross contamination during processing of the fish both fresh and smoked. Considering the result above the NSPRI developed smoking kiln which could be used effectively to achieve smoked fish products free from microbial and dust contaminants from the smoking environments and the fish handlers during the smoking process. I recommend that people should go for smoked fish instead of fresh fish because during the smoked fish process the microorganisms are being killed. Also Fresh fish should be wash well with salt before boiling it for consumption or smoking it. And Smoking kiln should be used effectively to achieve smoked fish products free from microbial and dust contaminants from the smoking environments and the fish handlers during the smoking process.