ABSTRACT

This study aimed to analyzed the antibiogram and microbiological status of Ilisha africana sold along Ifiayong Essiet and Esouk Oron Fish market. The analysis followed all standard of microbiological and biochemical analysis. The result revealed the present of such bacteria isolated as Klebsiella sp. 24%, Listeria sp 12% and Enterococcus sp 28% while the fungi isolate were Aspergillus sp 70%, Penicillium 30%. A total bacteria count ranges from 7.5×10⁴ cfu/g to 10.2×104 cfu/g while the fungi isolate range from 0.3×10⁴ to 1.2×10⁴. The result of the antibiotic susceptibility profile of bacteria shows that all the organisms were highly sensitive to Pefloxacin and quite resistance to Amoxillin. This analysis revealed that Ilisha africana habours a good number of bacteria that are quite sensitive to group of antibiotics which may suggest the fact that they have not yet acquired the resistance factor in most bacteria. Therefore proper preparation should be applied during the cooking of this fish to avoid consumption of pathogenic organisms.

TABLE OF CONTENT

Title Page    –         –         –         –         –         –         –         –         –         i

Declaration  –         –         –         –         –         –         –         –         –         ii

Certification           –         –         –         –         –         –         –         –         iii

Dedication   –         –         –         –         –         –         –         –         –         iv

Acknowledgement –         –         –         –         –         –         –         –         v

Abstract       –         –         –         –         –         –         –         –         –         vii

Table of Content    –         –         –         –         –         –         –         –         viii

CHAPTER ONE

INTRODUCTION

1.1 Background of the study      –         –         –         –         –         –         1

1.2 Aim and objectives of the study     –         –         –         –         –         3

1.3 Scope and limitation of the study   –         –         –         –         –         4

CHAPTER TWO

LITEATURE REVIEW

2.1 Description of Ilisha africana        –         –         –         –         –         5

2.2 Distribution of Ilisha africana       –         –         –         –         –         5

2.3 Prevalence of Common and Emerging Human

Pathogens in Fish and Fish Products    –         –         –         –         6

2.4 Spoilage Microorganism and the Formation of

Chemical Hazards  –         –         –         –         –         –         –         9

2.5 Contamination Sources        –         –         –         –         –         –         12

2.5.1 Preharvest     –         –         –         –         –         –         –         –         12

2.5.2 Postharvest   –         –         –         –         –         –         –         –         14

2.6 Review of Microbiological Contamination of Fresh Fish       –         17

CHAPTER THREE

MATERIALS AND METHODS

3.1 Sample collection       –         –         –         –         –         –         –         23

3.2 Sterilization of Glass-wares and media    –         –         –         –         23

3.3 Preparation of Fish Samples –         –         –         –         –         –         23

3.4 Cultivation of micro-organisms     –         –         –         –         –         24

3.4.1 Enumeration of bacteria isolate   –         –         –         –         –         25

3.4.2 Purification of bacterial isolate    –         –         –         –         –         25

3.4.3 Characterization and identification of bacteria isolate         –         26

3.4.4 Characterization and identification of fungal isolate –         –         26

3.4.5 Antibiotic Susceptibility Testing –         –         –         –         –         26

CHAPTER FOUR

RESULTS AND DISCUSSION

4.1 Result     –         –         –         –         –         –         –         –         –         28

4.2 Discussion       –         –         –         –         –         –         –         –         37

CHAPTER FIVE

CONCLUSION AND RECOMMENDATIONS

5.1 Conclusion       –         –         –         –         –         –         –         –         42

5.2 Recommendations      –         –         –         –         –         –         –         42

References

CHAPTER ONE

INTRODUCTION

1.1     Background of the Study

Fish and its products are considered as preferable source of high nutritional values and highly desirable food due to its high quality animal protein content, its exceptional richness in calcium and phosphorus and its generous supply of B-complex vitamin. (Zaki 2008). According to Adebayo-Tayo et al. (2008). Fish has the best source of protein that is better digested than that of beef. It is a source of income to many people in developing countries. Fish is highly perishable due to its high moisture and fat content (Ali et al., 2011).

In Nigeria, fish is eaten fresh, preserved or processed. The conventional methods for preserving fish include drying, salting, pickling and smoking (Olajuyigbe 2014). Processed fish either salted or smoked may be exposed to microbial contamination derived from either the air or subsequent handling through utilization of protein and lipids (Onyuka et al., 2014). Food manufactures and processors usually enumerate these organisms only when a problem occurred, due to off flavors, sliminess, lipolysis and unpalatable taste that render the product inferior, un-remarketable or even unfit for human consumption (Hassan 2011). Fungal contamination of fish is considered the main cause of signs of spoilage as rotten odor, unpalatable taste may constitute a public health hazard as well as economic losses (Hassan, 2011). Mycotoxins producing fungi such as some species of Aspergillus, Fusarium and Penicillium have been implicated to constitute a public health hazard due to the type of mycotoxins they produce in stored and preserved food samples such as aflatoxin, ochratoxin, patulin and zearalenone (Olajujigbe, 2014).

Adebayo–Tayo et al. (2008) reported the isolation of twelve different fungi found to be associated with smoked dried fish sample sold in three different markets. They also found that Aflatoxin B1 and G1 were associated with the samples.

Hassan et al. (2011) also reported the mycobiota and  the randomly selected thirty smoked fish in ships and retail markets in Egypt, hence the need to carry out this study in our immediate environment.

Ilisha africana, commonly known as Nigeria sardine or gray sardinella, is a widely consumed fish species in Nigeria after develop countries. The microbiological quality of fish is of significant concern, as it can directly impact food safety and public health. Fish is highly perishable; therefore, a considerable effort has been directed to extend the shelf-life of fish using preservation and processing techniques, such as refrigeration, freezing etc. (Akuinola et al., 2006). Smoked fish constitute a major source of animal protein for a vast majority of the population in Nigeria, particularly the rural population.

The drying effects during smoking together with the anti-oxidant and bacteriostatic effect of the smoke, allow smoked product to have extended shelf-life (Eyo, 2001). Smoking is commonly applied to fish and meat product (Abolagba and Mella, 2008; Akinola et al., 2006).But also to other food categories, such as cheese and mushroom (Suchanova et al., 2008).

1.2     Aim of the Study

The aim of this project work is to assess the antibiogram and conduct a comprehensive microbiological analysis of Ilisha africana fish.

Objectives

1. To determine the microbial load and composition of bacteria present in fresh Ilisha africana sample.
2. To isolate and characterize potential pathogenic bacteria present in fresh Ilisha Africana.
3. To assess the antibiotic susceptibility patterns of the isolated bacteria from fresh Ilisha africana sample.
4. To provide recommendation for effective storage, handling, and processing method to minimize microbial contamination and enhance food safety in the Ilisha africana supply chain.

1.3 Scope and Limitation of the Study

The present study will focus on the antibiogram and isolation of micro-organisms from fresh Illisha africana sold along Ifiayong, Essiet and Esouk Oron fish market. This is limited due to time, financial constraints and inadequate materials/equipment.