BACTERIOLOGICAL AND BIOCHEMICAL EVALUATION OF SMOKED TILAPIA FISH SOLD IN CALABAR

In Nigeria, fish serves as the affordable source of animal protein and contains additional vital nutrients, where most individuals consume smoked fish as a food delicacy. This study aimed to evaluate the biochemical and bacteriological quality of smoked tilapia fish (Oreochromis niloticus) sold in Calabar. A total of four (4) samples of smoked tilapia fish were purchased from fish traders in four different markets in Calabar (Marian, Ikot-ishie, Watt and Beach market). The parameters of proximate compositions consisting of moisture, proteins, fats, ash, carbohydrate, fiber and calories content were evaluated following the standard method of Association of Official Analytical Chemists International while the bacteriological evaluation of the fish samples was analyzed using standard bacteria techniques and procedures. Proximate compositions of smoked tilapia fish were (67.67%; 74.33%; 78.68% and 74.33%) moisture, (18.07%; 14.25%; 17.42% and 12.85%) protein, (2.32%; 2.33%; 2.57; and 2.48%) lipid, (5.35%; 7.74%; 5.94% and 6.42%) ash, (3.69%; 5.30%; 7.26% and 5.35%) carbohydrate, (7.67%; 10.71%; 7.36% and 9.51%) fiber and (189.02%; 135.82%; 155.94% and 152.10%) calories, respectively. Based on the result, the total heterotrophic bacterial counts were Marian market (1.80 x105), Ikot-ishin market (2.80 x 105), Watt market (1.70 x 106) and Beach market (3.00 x 106). Beach market recorded the highest THBC (3.00 x 106) which indicate high bacteria count. The bacterial diversity identified include Streptococcus spp, Bacillus spp, Escherichia coli, Pseudomonas spp and Staphylococcus spp. The results on proximate composition indicated that tilapia fish samples were suitable for human protein requirements and should be recommended for consumption as it was a good source of nutrients. However, the bacteriological evaluation revealed that the samples were contaminated by different groups of bacteria, which could be due to the unhygienic nature of the market and the fish handlers. The presence and abundance of this groups of bacteria in smoked tilapia fish could result in food poisoning, which is a matter of public health concern.