N. D. Umeoduagu, M. O. Ikele, S. A. Dimejesi


Fish is a choice proteinous food commonly consumed in Nigeria. Mackerel is a fish type usually imported into the country frozen, but it mostly gets to the final consumer in a smoked state. This is basically to extend its shelf life. The major challenge with this process is the possible poor sanitary conditions of processing and sales; it is usually sod uncovered in open markets, leaving it prone to microbial contaminations from the air and environment. This study aimed at examining the microbial communities present in smoked mackerel fish samples sold at Afro-Oba market, Anambra state, Nigeria. Smoked fish samples (n=9) were assessed by homogenizing 1 g portion of each sample in buffered peptone water and culturing on Nutrient agar, Mc-Conkey agar and Sabouraud’s dextrose agar. Bacteria isolated were Bacillus sp, Staphylococcus spp., Escherichia coli and Micrococcus sp. while fungi isolated were Aspergillus, Mucor and Fusarium species.

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