scholarly journals Bacteriological profile of selected fish species and water sample from Otuocha River Anambra State

2020 ◽  
Vol 18 (1) ◽  
pp. 11-26
Author(s):  
K.E. Amuneke ◽  
G.C. Igbodiegwu ◽  
P.A. Okeke ◽  
A.C. Adibe
Keyword(s):  
Water Sample ◽  
Fish Species ◽  
Continuous Process ◽  
Landing Site ◽  
Microbial Load ◽  
Anthropogenic Sources ◽  
Microbial Quality ◽  
Fish Food ◽  
Fish Samples

Attempt to ensure fish food security is a continuous process and food safety is a global concern for consumers and food industry. Fish is an  important source of healthy and cheap source of animal protein that among its numerous benefit fish is widely acceptable, across socio-economic, age and religious barrier. However, supply of contaminated free fish is desirable to ensure safe consumption and a healthy consumer public`. The  objective of the study is to provide baseline information on the microbial quality of Otuocha river, hence establish the microbial quality of fish caught in Otuocha river. Five fish species (Aruis gigas, Bagrus bayad, Schilbe mystus, Chrysichthys nigroditatus and Protopterus annectens) and water sample were taken from Otuocha fish landing site and river respectively and transported to laboratory. The fish samples were cleaned with sterile distilled water and 1 g of skin, gills, intestine cut aseptically and labelled along with water sample before microbial analysis following standard method. The result obtained in water and fish samples showed high microbial load in Otuocha river and was attributed to anthropogenic sources. Nine different bacteria were isolated in fish samples while seven were isolated in water sample. The study concluded that Otuocha river has high microbial load, hence recommend that fish from Otuocha river should be properly cooked/smoked before consumption and sanitary standard of Otuocha river and its environs be improved while public enlightenment on waste disposal be undertaken. Key words: Microbial load, fish, water, Otuocha River

scholarly journals Microbial quality of beef and hygiene practices in small and medium slaughterhouses and butcheries in Uganda

2020 ◽  
Author(s):  
Juliet Kyayesimira ◽  
Wangalwa Rapheal ◽  
Grace Kagoro Rugunda ◽  
Lejju Julius Bunny ◽  
Morgan Andama ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Microbiological Quality ◽  
Microbial Load ◽  
Microbial Quality ◽  
E Coli ◽  
Hygiene Practices ◽  
Safe Level ◽  
Microbiological Methods ◽  
Beef Carcass

Abstract Background If hygiene practices along the beef processing nodes at small and medium enterprise (SME) slaughter houses and butcheries are not observed, they may pose a health risk due to microbial contamination. In SME slaughterhouses and butcheries, the risk may be higher due to transmission of foodborne pathogens. This study determined the hygienic practices and microbial quality risk among meat handlers (MH) in SME slaughterhouses and butcheries. Methods Assessment of microbiological quality of beef was carried out at slaughter houses and butcher shops in the districts of Western, Central and Eastern regions of Uganda. A cross sectional study was conducted from June 2017 to January 2018 using observation checklists to record unhygienic practices among the various actors. Microbial load at slaughter and butchery was determined from a total of 317 swab samples collected from carcass, tools, protective clothing and hands of meat handlers. The microbiological quality of beef was evaluated using standard microbiological methods. The samples were inoculated into differential and selective media. Results Butcheries had the highest microbial load on beef carcass ranging from 4.76 log 10 cfu/cm 2 to 7.90 log 10 cfu/cm 2 Total Viable Counts (TVC) while Total Coliform Counts (TCC) ranged from 1.42 log 10 cfu/cm 2 to 3.05 log 10 cfu/cm 2 , E. coli ranged from 0.68 log 10 cfu/cm 2 to 1.06 log 10 cfu/cm 2 and Staphylococcus aureus ranged from 3.25 log 10 cfu/cm 2 to 4.84 log 10 cfu/cm 2 . Salmonella was absent in all the samples analysed. Results of overall microbial quality of beef in Uganda indicated that only TCC (1.60±0.26 log 10 cfu/cm 2 ) of the beef carcass samples at slaughter houses was not significantly above the safe level (p = 0.693). Overall microbial load (TVC, TCC, E. coli and S. aureus ) at butcheries were significantly (p < 0.05) above the safe level. Butcheries of Mbale district had the highest percentage (70%) of beef carcass samples above the TCC safe levels whereas butcheries of Mbarara district had the highest percentage (40%) of beef carcass samples above the E. coli safe levels. TVC from hands and clothes at butchery across the three study districts varied significantly (p=0.007) with the highest counts (7.23 log 10 cfu/cm 2 ) recorded from personnel clothes and lowest (5.46 log 10 cfu/cm 2 ) recorded from hands. On the other hand, swab samples picked from chopping board and working table at the butchery did not show significant variation in TVC, TCC, E. coli and S. aureus microbial loads across the three study districts. Conclusion Hygienic handling of carcasses after slaughter is critical in preventing contamination and ensuring meat safety in informal meat trading sectors in Uganda. Handling practices of beef at Ugandan slaughterhouses and butcheries are not hygienic hence not up to standard and they contribute to microbial contamination of beef posing a risk to consumers. The distribution stage is the most critical period, during which the quality of meat can easily be compromised.

scholarly journals The microbial burden load of eggshells from different poultry rearing systems in Ekosodin Village, Edo State, Nigeria

2016 ◽  
Vol 20 (2) ◽  
pp. 227-231
Author(s):  
Efosa F. Oviasogie ◽  
Blessing I. Ogboghodo ◽  
A Beshiru ◽  
Osahon B. Omoregie ◽  
Providence Ogofure ◽  
...  
Keyword(s):  
Microbial Load ◽  
Health Concern ◽  
World Population ◽  
Microbial Quality ◽  
Free Range ◽  
Cage System ◽  
Egg Shells ◽  
Edo State ◽  
The Mean

Eggs are valuable source of food used throughout the world to feed the ever growing world population. Majority of freshly laid eggs are sterile, however, the shells soon become contaminated with litter droppings and dust present in the environment. In this study, the microbial load of egg shell from different poultry system in Ekosodin, Edo State was evaluated. The results obtained from the study revealed that eggshell samples from different poultry rearing systems (battery cage, deep litter and free-range chicken eggs) were contaminated with bacterial and fungal species of public health concern. Microbial species isolated from eggshells were Enterobacter aerogenes, Escherichia coli, Citrobacter freundii, Bacillus cereus, Enteroccocus faecalis and Proteus mirabillis for the bacterial isolates while the fungi isolates include Mucor sp., Rhizopus sp., Aspergillus sp., Fusarium sp. and Penicillium sp. The bacterial and fungal load of free-range chicken eggshell ranged from 9. 7 ± 0.7 x 104 to 1. 27 ± 0.2 x 105 and 7. 0 ± 0.5 x 103 to 2. 2 ± 0.5 x 104 cfu/g respectively. Bacterial and fungal counts were 3. 3 ± 0.8 x 104  to 7. 4 ± 0.5 x 104 and 1. 1 ± 0.1 x 104 to 1. 6 ± 0.4 x 104 cfu/g for battery cage eggshells and 6. 8 ± 0.9 x 104 to 1. 38 ± 0.5 x 105 and 2.0 ± 0.3 x 104 to 3. 7 ± 0.5 x 104 cfu/g for deep litter eggshells respectively. Statistically, the mean fungi count of deep litter egg shells samples differed significantly (P<0.05) from the mean fungal count of battery cage and free-range chicken eggshells. Also, the mean bacterial count of battery cage egg shells differed significantly from deep litter and free-range chicken eggshells (P<0.05). The presence of these microorganisms on eggshell might constitute a serious risk to consumers. Proper education to enlighten retailers and consumers by the government on microbial quality of table eggs is important. Proper sanitation and battery cage system of rearing eggs should be encouraged.Keywords: Deep litter system, battery cage system, eggshell microbial load, microbial quality of table eggs

scholarly journals Processing and Microbial Profile of “Soudamouka” a Sun-dried Fish from Sudano-Sahelian Zone of Cameroon

2020 ◽  
pp. 1-7
Author(s):  
Bakari Daoudou ◽  
Bayoï James Ronald ◽  
Darman Djoulde Roger ◽  
Vroumsia Toua ◽  
. Farikou
Keyword(s):  
Storage Temperature ◽  
Microbial Load ◽  
Microbial Quality ◽  
Microbial Profile ◽  
Fungal Load ◽  
The World ◽  
Dried Fish ◽  
Handling Practices ◽  
And Storage

Fish is an extremely perishable food item and requires preservation for future use. Several methods including drying, are used round the world for preserving fish and to extend its shelf-life. The microbial quality of sun-dried fish locally called “soudamouka” was investigated. Commercially available “soudamouka” samples were collected from retailers within the Far North region of Cameroon. Three different retailers (S1, S2 and S3) were sampled, then, the collected samples were screened for their microbial load. The highest level of Escherichia coli (62.104 cfu.g-1) was recorded in S3 soudamouka sample while the lowest count (5.102 cfu.g-1) was obtained in S1 soudamouka. The fungal load varied from 0, 1.102 to 5.102 cfu.g-1 while the C. perfringens load for different samples were found to be S1 = 16.104 cfu.g-1, S2 = 20.104 cfu.g-1 and S3 = 55.10 4cfu.g-1. These high microbial loads and presence of pathogens could be attributed to the poor handling practices and storage temperature by retailers. Although, drying may reduce water activity and consequently microbial load, post processing contamination may occur during post handling and transportation of processed fish to the sale points.

Appearance and Microbial Quality of Thawed Retail Cuts of Beef, Pork and Lamb1

1980 ◽  
Vol 43 (3) ◽  
pp. 185-189 ◽  
Author(s):  
N. G. MARRIOTT ◽  
R. A. GARCIA ◽  
M. E. KURLAND ◽  
D. R. LEE
Keyword(s):  
Microbial Growth ◽  
The Other ◽  
Microbial Load ◽  
Microbial Quality ◽  
Retail Cuts ◽  
Thaw Period

Retail cuts of beef, pork and lamb were fabricated, packaged, evaluated for appearance traits, swabbed, and subsequently frozen. After storage for 7 days, one-half of the cuts were thawed at 4 C. The other cuts were thawed at 25 C. At 0, 4, 8, 24 and 48 h, the thawed retail cuts of meat were rated for appearance and swabbed. Taxonomy was conducted before freezing and after each thaw period. Evaluation revealed that differences (P &lt; .05) in appearance for beef and pork existed between those samples thawed for 24 h and 0 h. Beef and pork cuts thawed at 25 C were less (P &lt; .05) desirable in appearance after 24 h than for 8 h. Cuts thawed at 4 C for 48 h were less desirable than for 24 h. A higher thaw temperature increased (P &lt; .05) microbial growth at 24 h on beef; but this trend was not observed among cuts of lamb and pork. Thaw time beyond 24 h increased (P &lt; .05) the microbial load of only lamb and pork. Microorganisms most prevalent among samples were Pseudomonas, micrococci and staphylococci. These data suggest that retail cuts of meat should be thawed at refrigerated temperature, especially if thaw time exceeds 8 h.

A Study of Microbial Quality of Vacuum Packaged, Sliced Bologna1

1978 ◽  
Vol 41 (10) ◽  
pp. 811-815 ◽  
Author(s):  
D. C. PARADIS ◽  
M. E. STILES
Keyword(s):  
Pathogenic Bacteria ◽  
Microbial Load ◽  
Coliform Bacteria ◽  
Microbial Quality ◽  
Indicator Organisms ◽  
Large Numbers ◽  
Wide Range ◽  
Contrast Group ◽  
Group D

A study of 113 samples of vacuum packaged sliced bologna offered for sale in the retail marketplace revealed a wide range of total microbial loads. The pH was not closely related with age or microbial load, within the manufacturers' expected shelf-life of the product. Approximately 55% of old samples had pH &gt;6.0, and pH was influenced by manufacturer. Confirmed coliform bacteria were detected in 5% of samples, but Escherichia coli was absent (&lt;3/10g). In contrast, group D streptococci were present, sometimes in large numbers, depending on manufacturer. Potentially pathogenic bacteria, including Clostridium perfringens (&gt;10/g), coagulase positive Staphylococcus aureus (&gt;25/g) and Salmonella (in 25 g of sample) were generally not detected. Only one sample contained &gt;25 S. aureus/g. No relationship was observed between total microbial load and indicator organisms or pathogenic bacteria.

scholarly journals Microbial Quality and Antibacterial Activity of Herbal Medicines

2013 ◽  
Vol 13 (2) ◽  
pp. 191-196
Author(s):  
Bibha Shah ◽  
Nabaraj Pokhrel
Keyword(s):  
Antibacterial Activity ◽  
Herbal Medicine ◽  
Pathogenic Bacteria ◽  
Herbal Medicines ◽  
Microbial Load ◽  
Plate Count ◽  
Microbial Quality ◽  
Zone Of Inhibition ◽  
Bacillus Spp

Use of herbal medicine faces constraint particularly imparting knowledge in identifying whether a product is microbiologically fit for health or not. There has been relatively less research on microbial quality of the herbal medicines in Nepal. In this context, this research has focused on microbial quality of different herbal medicines. A total of twenty one herbal medicines were collected from different sales outlet of Kathmandu. The microbial load in herbal medicine was determined by aerobic plate count method and bacterial isolates were identified based on morphological, cultural and biochemical tests. Out of twenty one herbal medicines analyzed, all were found free from pathogenic bacteria and indicator organism of fecal contamination. However , Bacillus spp. were isolated from ten herbal medicines. The microbial load on Nutrient Agar was found within the range of 1.20x103- 6.06x105 cfu/ ml (or g). Altogether six different Bacillus spp were identified and the most predominant was Bacillus subtilis. In vitro antibacterial activity of the herbal medicines, from which microorganisms were not detected, were determined against six test bacteria by cup plate method. Out of eleven different herbal medicines, five showed the zone of inhibition against all test bacteria and at least two test bacteria were inhibited by each of the herbal medicines. The highest zone of inhibition was 30 mm shown by Chitrakaharitaki Churna of concentration 100mg/ml against Pseudomonas aeruginosa. Nepal Journal of Science and Technology Vol. 13, No. 2 (2012) 191-196 DOI: http://dx.doi.org/10.3126/njst.v13i2.7735

scholarly journals Ichthyofaunal composition and diversity of Stubbs Creek, Ibeno, in Akwa Ibom State, Nigeria

2020 ◽  
Vol 7 (17) ◽  
pp. 297-303
Author(s):  
Henry Robert Anwan ◽  
Martins Agenuma Anetekhai
Keyword(s):  
Species Richness ◽  
Fish Species ◽  
Diversity Index ◽  
Landing Site ◽  
Descriptive Statistics ◽  
Identification Guide ◽  
Fish Samples ◽  
Landing Sites ◽  
Ecosystem Diversity ◽  
Abundance And Distribution

The fish abundance and distribution of Stubbs Creek were examined in order to provide information for the management and sustainable exploitation of the ecosystem services. Fish samples obtained from the fishermen landing sites were identified using FAO species identification guide. Data were analyzed using descriptive statistics. Species diversity and community abundance were determined using Shannon-Weiver diversity index (H) and Margalef's species richness (d). Twenty nine fish species, twenty two genera in nineteen families and eight orders were identified from the three landing stations during the study. Station 1 (Iwokpom) recorded the highest taxa (24) consisting of 993 fishes (43.14%) of the total catch. Landing site 2 (Iwuchang) and 3 (Ubenekang) both recorded 22 taxa each comprising 556 (24.15%) and 753 (32.71%) fishes, respectively. Iwokpom recorded the highest diversity in fish species d = 3.333, but the lowest general ecosystem diversity (H = 2.781). Ubenekang (Station 3) had the lowest species richness d = 3.17, but recorded the highest biodiversity (H = 2.839) in the study. Evenness was generally high among the stations but Iwopom recorded the lowest value of e = 0.6722 and Ubenekang had the highest, e = 0.7769. Iwuchang (Station 2) came next to Iwopon in species richness d = 3.322, but was next to Ubenekang in general diversity (H = 2.833) and evenness e = 0.7725, respectively. The present study indicated that stub creek is rich in fish biodiversity. Therefore users of this water body should maintain responsible fishing activities in order to conserve this biodiversity.

scholarly journals Chemical, sensory and microbiological changes of spotted grunter (Pomadasys commersonnii) under ice storage

2014 ◽  
Vol 14 (66) ◽  
pp. 9341-9360
Author(s):  
AO Osibona ◽  
◽  
MO Ezekiel ◽  
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Microbial Load ◽  
Fresh Fish ◽  
Ice Cube ◽  
Significant Difference ◽  
Fish Samples ◽  
Initial Ph ◽  
Pomadasys Commersonnii

The effects of two types of ice on the quality of Pomadasys commersonnii with storage time were conducted. The overall sensory evaluation otherwise known as quality index (QI) range d from 3 – 0, the scores of 3 was for very fresh fish while zero implied deterioration. The QI for fish stored in ice block ranged from 2.9 – 1.0, 2.0 – 0.0, 2.2 – 0.0, 3.0 – 0.0, 2.8 – 0.2 and 3.0 – 1.0 for skin, gill, belly, odour, eyes and col our , respectively and for fish samples stored in ice cube were 2.9 -1.0, 2.5 - 0.0 , 2.2- 0.0, 2.9- 0.0, 2.2- 0.0 and 3.0- 1.0 for skin, gill, belly, odour, eyes and col our respectively from the 4th to the 22 nd day. The QI of the fish stored in ice block at 18th day which is the shelf life were 1.6, 1.4, 1.2, 1.1, 1.4 and 2.0 while that of fish samples stored in cube ice were 1.6, 1.3, 1.0, 0.6, 1.5 and 2.0 for texture of skin, gill, belly, odour, eyes and colour along vertebra column. The odour was fresh until after the 8 days; the belly/ gut has the least QI scores and this corresponded with the microbial load that ha s the highest count. The shelf life of the fish species was estimated to be 18 days. At this time, the fish was still acceptable by the panel members . The microbial load of the skin, flesh, gut and gill at day zero was less than 0.5 x 10 2 and 8.5 x 10 2 -1.56x10 5 , 5.5 x10 2 - 1.25x10 7 , 8.5x10 2 -3.78 x10 7 and1.3x10 2 - 1.89 x10 7 cfu/g and 1.22 x10 5 , 1.82 x10 5 , 2.48 x10 7 and 2.22 x 10 7 cfu/g , respectively for samples stored in block and cube ice. Trimethylamine for fish samples stored in block ice ranged from 0.6 -15.1 mg/100g while that of cube ice was from 0.6 to 16.3 mg/100g. Total volatile nitrogen ranged from19.5- 42.1 mg/100g and 19.5 - 43.7 mg /100g for samples stored in block and cube ice , respectively. The pH increased steadily throughout storage from an initial pH of 7.0 to 7.48 and 7.56 for block and cube ice, respectively. Moisture and protein range for samples stored in block ice were 81.3- 80.6%, and 19.5- 17.02% while for samples stored in cube ice were 81.3- 83.9% and19.5- 15.5% , respectively. Ash remained constant at 1% for all the samples. Results showed a non- significant difference (p = 0.05) , which is an indication that they have the same storage or preservative capacity.

scholarly journals Conventional and Non-conventional Smoking on Microbial Quality and Histamine of Ikan Fufu (Smoked Fish)

2021 ◽  
Vol 9 (12) ◽  
pp. 28-33
Author(s):  
Sitti Salmiyah A.Bahruddin ◽  
Fahmi Abdul Hamid
Keyword(s):  
Nutritional Value ◽  
Block Design ◽  
Histamine Content ◽  
Microbial Quality ◽  
Skipjack Tuna ◽  
Vibrio Cholera ◽  
Smoked Fish ◽  
Randomized Block Design ◽  
Fish Samples

Fish is a commodity with high nutritional value. The content of this nutritional value causes fish to be easy to decompose. Therefore, it is necessary to develop and process skipjack fufu (smoked skipjack) fish that improve the quality of smoked skipjack tuna (smoked skipjack) chemically, microbiologically, and with low histamine content. The purpose of this study was to determine the chemical, microbiological, and histamine quality of smoked fish with conventional and non-conventional smoking. This type of research was a quantitative study with a randomized block design. This research is a laboratory experiment with two treatments, namely conventional and non-conventional methods equipped with three replications and three blocks. The results of the test on the third day (H3) and the ninth day (H9) of storage showed that there was no growth of Salmonella sp. and Vibrio cholera in smoked fish samples with conventional (P2) and non-conventional (P1) smoking techniques. There were differences in non-conventional and conventional smoking on the histamine content in smoked fish. Conclusion. There was no growth of Salmonella sp and Vibrio cholera in smoked fish. There is a difference in the histamine content of conventional (P2) and non-conventional (P1) smoking techniques in smoked fish.

scholarly journals Microbiological Quality of Some Puerto Rican Fast Foods. I. Processor Level; Frozen or Refrigerated

1969 ◽  
Vol 69 (1) ◽  
pp. 81-89
Author(s):  
F. Fernández-Coll
Keyword(s):  
Shelf Life ◽  
Puerto Rican ◽  
Microbiological Quality ◽  
Microbial Load ◽  
Microbial Quality ◽  
Fast Foods ◽  
Microbial Counts ◽  
Microbiological Study

A microbiological study was carried out to determine the microbial quality, at the processor's level, of refrigerated and frozen "pastelillos" and "empanadillas" (turnovers) produced locally. Results indicated that the "empanadillas" generally possessed higher initial microbial counts than the "pastelillos" and also exhibited an average shorter refrigerated shelf life (28 days vs 34 days for the "pastelillos"). Certain "empanadilla" flavors contained a higher microbial load than others. However, the greatest difference in microbial counts was observed among the different processors. Some processors elaborated products with a better microbiological quality than others, thus indicating the need to sanitize the manufacturing conditions of some processors.

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