Bacteria Quality Of Scent Leaves (Ocimum Gratissimum) Treatment On Smoked Catfish (Clarias Gariepinus) And Mackerel (Atlantic Mackerel)

ABSTRACT

The project examined the bacteriological quality of smoked Catfish (Clarias gariepinus) and Mackerel (Atlantic mackerel). A total of 16 catfishes and mackerel specimens were analyzed. Counts of Escherichia coil, Salmonella spp detection ,and Staphylococcus aureus were undertaken. Samples of smoked fish specimens collected from a pond at National Root Crops Research Institute, Umudike, Abia state between 6:00 -7:00am, stunned, treated with the concentration of Ocimum gratissimum of 20,40,60% wlv respectively, and were smoked for 14h and taken to the laboratory within 24-48h Escherichia co/i were present in both samples. The result of this study revealed a bacteria count range of 1.6 X1O'(cfu/ml) to 5.6 X 102 (cfü/ml) for smoked Clarias gariepinus and 1.0 X 101 (cfl.i/ml) to 5.5 X 102 (cfiu/ml) for Atlantic mackerel. Sanitary conditions at the pond should be improved. Likewise, roads to the pond should be made all weather roads so that the fish can reach the markets fast. Refrigeration facilities and! or ice should be provided at the Research Institute.