ABSTRACT

 Good handling of fish from the point of harvest to consumption is very essential and the quality of fish can only be maintained if only hygienic practices are used in its handling, processing, transportation, distribution, and marketing. The study analyzed how fish is being handled on-board, at landing site and also at the market level and then tried to provide method of improving the fish quality. The fish samples used for the experiment were collected in prominent leading landing site of Imo river at Ukwa west and fish market. Fish samples used for the study include, C/arias gariepinus, Anaspidaglanis ak/ri and Oreochronis nilolicus. The samples collected were subjected to microbial analysis, but the test samples were treated with ice and ice box before subjecting it to microbial analysis. Also physical sensory evaluation was carried out. The study first analyzed the existing hygienic standard at the various levels of handling, then move further to improve the standard through the use of ice box and ice. The result shows that fish collected from Market level has the highest microbial load, followed by samples from the landing site, then test samples, while the live samples have the least microbial load. The result also revealed that Oreochromis niloticus recorded the highest microbial load than Clarias gariepinus and Anaspidogianis akri. It can be concluded that fish has microbes, but microbial activity start once the fish is no longer alive, and this increases the microbial load. Also that microbial load increases (hence deterioration) due to poor hygiene and rough handling which invariably result to post — harvest losses and shortage in food supply. It can be recommended that proper handling of fish must start the moment it is harvested until it reaches consumer's table, since the fishermen, the middlemen and the consumer all have important roles in keeping the fish fresh as possible before it is consumed.