Abstract
Fried fish sold within Umuahia metropolis was screened for organisms of public health importance. Four samples were obtained from six locations; Ubani market, MOUAU food village, Ahiaeke market, Ndioru market, Umuariaga market, and isi-gate. The bacteria isolated and their percentage occurrence were Staphylococcus aureus (100%), E. coli (85%), Bacillus sp, (35%), Micrococcus sp (20%), and Salmonella sp (70%). The Fungi isolated were Aspergillus sp, Penicillium sp and Fusarium sp. The highest total heterotrophic count of 9.0 X 104 was recorded by the samples 6 and 16 from Ndioru market and MOUAU food village respectively while the lowest of 4.0 X 103 was recorded by the samples 14 and 20 from Ahiaeke and Umuariaga markets respectively. The fungal count was highest in sample 2 from isi-gate market 1.2 X 103 and least count of 5.0 X 102 was recorded in sample 6 from Ndioru market. The result of this study revealed that fried fish sold for public consumption contains pathogens which are implicated in food poisoning.
TABLE OF CONTENTS
Cover page
Title page i
Certification ii
Dedication iii
Acknowledgements iv
Table of contents v
List of tables vi
Abstract vii
CHAPTER ONE
1.0 INTRODUCTION 1
1.1 Aims and objectives 3
CHAPTER TWO
2.0 LITERATURE REVIEW 4
2.1 Fish 4
2.2 Nutritional value of fish 6
2.3 Fried Fish 7
2.5 Frying process 7
2.6 Nutritional Facts of fried fish 7
2.6 Pathogens associated with fried fish 8
2.6.1 Escherichia coli 8
2.6.2 Salmonella spp. 9
2.6.3 Vibrio spp. 9
2.6.4 Listeria monocytogenes 10
2.6.5 Clostridium botulinum 11
2.6.6 Aspergillus 11
2.6.7 Penicillium species 12
2.6.8 Fusarium species 12
CHAPTER THREE
3.0 MATERIALS AND METHODS 13
3.1 Collection of Samples 13
3.2 Culture Media Preparation and Sterilization: 13
3.3 Preparation of homogenate of fish samples 14
3.4 Inoculation of Samples 14
3.5 Colony Count of the isolates 14
3.6 Microscopic features of bacteria 15
3.7 Gram Staining 15
3.8 Biochemical Identification and Characterization of isolates 16
3.8.1 Catalase Test 16
3.8.2 Coagulase test 16
3.8.3 Oxidase test 17
3.8.4 Citrate utilization test: 17
3.8.5 Carbohydrate utilization test 17
3.9 Characterization and identification of fungi isolates 18
3.9.1 Microscopic features of fungi 18
CHAPTER FOUR
4.0 Results 19
CHAPTER FIVE
5.1 DISCUSSIONS 25
5.2 CONCLUSION 26
5.3 RECOMMENDATION 26
REFERENCES
AMARACHI, M (2020). Screening Of Fried Fish Sold In Umuahia For Organisms Of Public Health Importance. Mouau.afribary.org: Retrieved Nov 13, 2024, from https://repository.mouau.edu.ng/work/view/screening-of-fried-fish-sold-in-umuahia-for-organisms-of-public-health-importance
MOUAU/12/23041, AMARACHI. "Screening Of Fried Fish Sold In Umuahia For Organisms Of Public Health Importance" Mouau.afribary.org. Mouau.afribary.org, 03 Jun. 2020, https://repository.mouau.edu.ng/work/view/screening-of-fried-fish-sold-in-umuahia-for-organisms-of-public-health-importance. Accessed 13 Nov. 2024.
MOUAU/12/23041, AMARACHI. "Screening Of Fried Fish Sold In Umuahia For Organisms Of Public Health Importance". Mouau.afribary.org, Mouau.afribary.org, 03 Jun. 2020. Web. 13 Nov. 2024. < https://repository.mouau.edu.ng/work/view/screening-of-fried-fish-sold-in-umuahia-for-organisms-of-public-health-importance >.
MOUAU/12/23041, AMARACHI. "Screening Of Fried Fish Sold In Umuahia For Organisms Of Public Health Importance" Mouau.afribary.org (2020). Accessed 13 Nov. 2024. https://repository.mouau.edu.ng/work/view/screening-of-fried-fish-sold-in-umuahia-for-organisms-of-public-health-importance