查看文章

Microbial quality of frozen fishes: Shinna (Auxis thazard), Bonga (Ethmalosa fimbriata) and Mackerel (Scomber scombrus) obtained from three different markets were carried out using standard methods. The total heterotrophic bacterial count ranged from 3.0 x10 5 to 5.0 x 10 5 cfu/g, 3.0 x 10 5 to 4.8 x105 cfu/g and 3.0 x105 to 6.3 x105 cfu/g for Shinna, Bonga and Mackerel. The Total coliform count ranged from 2.0 x10 5 to 4.0 x 10 5 cfu/g, 2.8 x10 5 to 3.9 x105 cfu/g and 2.0 x10 5 to 6.0 x105 cfu/g for the three fishes respectively. The Samonella count ranged from 2.0 x 105 to 1.5 x10 5 cfu/g for Shinna and Bonga only. The total Vibrio count ranged from 1.0 x 105 to 1.5 x 10 5 cfu/g for Shinna and Bonga only. Total fungi count ranged from 1.3 x 10 5 to 3.0 x 10 5 cfu/g, 2.0 x 10 5 to 4.0 x 10 5 cfu/g and 1.0 x 105 to 2.4 x 10 5 cfu/g for the three fishes respectively. The Bacteria isolated from frozen fish samples were Staphylococcus aureus, Esherichia coli, Vibrio sp, Salmonella sp, and Pseudomonas sp Micrococcus sp while fungi isolated were Aspergillus niger, Penicillium sp, Rhizophus stolonifer and Monilia sp.