MICRO-ORGANISM ASSOCIATED WITH THE SKIN OF A SMOKED CAT FISH
Abstract
Abstract
Fish is a common fresh food in Nigeria. They are usually caught either from aquaculture fish pond or natural swamp waters. Being fresh they are usually preserved by smoking or cooling. This work was carried out to ascertain the possibility of micro-organisms in the skin of smoked catfish sold in Otefe Oghara Nigeria. Some smoked cat fish were purchased from the local market in Otefe Their skins were peeled off, mashed to pulp and soaked in distilled water for twenty minutes in a conical flask. The broth was later filtered and the filtrate cultured to ascertain the bacterial loads and types. The results showed the presence of Salmonella, Shigella, Pacillus and Slaphylococcus spp indiffering microbial loads. This work has the implications for handling our smoked cat fish hygienically to avoid food contamination.
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