ISOLATION AND IDENTIFICATION OF MICROORGANISMS FROM FRIED FISH SOLD WITHIN MAKURDI.
Abstract
Fisharecooked,friedandeatenfreshormoreoften,driedinthesunafterremovalof
theirgutsandscalesandsometimestheyaresmoked.Thisstudyevaluatesthe
microorganismsassociatedwithfriedicefishsoldwithinMakurdi.Friedicefish
sampleswereprocuredfrom Wurukum market,Wadatamarket,Modernmarketand
High levelmarkets within Makurdi,Samples were analyzed using standard
microbiol
ogicaltechniques.The isolates were identified using morphological
characteri
sticsandbiochemicaltests.Alldatacollectedwasanalyzedusingthe
Statisti
calPackageforSocialSciencesversion18(PASW statistics18).Theresult
showedatotalofsevendifferentbacteri
alspecieswhichinclude:Sal
monellasp.which
wasobservedasthemostoccurringbacteriumwiththeoccurrenceof45representing
34.62%ofthetotaloccurrenceobserved.Thiswasfoll
owedbyStaphylococcusaureus
withtheoccurrenceof42(32.31%),Klebsiellasp.18(13.85%),E.coli14(10.77%),
CoagulasenegativeStaphyl
ococcus6(4.62%),Pseudomonassp.4(3.08%)andS.typhi
whichhastheleastoccurrenceof1(0.77%).Itwasobservedthatthefriedicefish
sampledfromWadatahadthehighestbacterialoccurrenceof52(40.00%),fol
lowedby
thosefromWurukum30(23.08%).ThesamplesfromHighLevelandNorthBankwere
observedtohaveequalbacterialoccurrenceof24(18.46)each.Salmonellasp,S.
aureusandKlebsiell
asp.wereobservedinallthelocati
ons.Theoccurrenceofthefungi
associatedwithfriedicefishwasalsoexamined.Atotalfivefungalspecieswere
observedwhichwere;Mucorsp.whichhasthehighestoccurrenceof22(23.91%),
Aspergil
lusnigerwhichhas21(22.83%),A.Flavus19(20.65%),Candi
dasp.17918.48%)
andPenicill
iumsp.whichhastheleastoccurrenceof13(14.13%).Thisstudyrevealed
ahighlevelofmicrobialcontaminati
oninfriedicefishsoldwithi
nMakurdimetropolis,
withsevenbacterialspecies(l
edbySalmonellasp.)andfivefungalspecies(ledby
Mucorsp.)isolated.Thecontaminati
onwaswidespreadacrossdifferentlocati
ons,with
Wadata and Wurukum showing the highestbacterialand fungaloccurrences,
respecti
vely.Thepresenceofpathogenicmicroorganisms,incl
andAspergillusflavus,posesasignificantri
udingSalmonellatyphi
sktopublichealth.Therefore,urgent
attenti
onisneededtoimprovehandling,storage,andhygienepracti
cesthroughoutthe
foodchaintominimizetheriskofmicrobi
alcontaminati
onandensurethesafetyofthis
popular food product.
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