Antimicrobial analysis of isolates from sea food exposed to different preservation techniques
1 Department of Science Laboratory Technology, Delta State University of Science and Technology.
2 Department of Microbiology, University of Port Harcourt.
3 Department of Microbiology Technology, School of Science Laboratory Technology, University of Port Harcourt.
Research Article
GSC Biological and Pharmaceutical Sciences, 2022, 18(02), 015–020.
Article DOI: 10.30574/gscbps.2022.18.2.0028
Publication history:
Received on 09 December 2021; revised on 29 January 2022; accepted on 30 January 2022
Abstract:
The study examined the microbial load of bacteria and fungi of samples stored from 0- 10 days. The study samples were subjected to microbiological analysis. The organisms isolated were characterized by using standard biochemical methods, the following bacterial were isolated Salmonella sp, Pseudomonas sp, Staphylococcus sp, Klebsiella sp, Serretia sp, Escherichia coli, Citrobacter sp, Enterococcus sp, Enterobacter sp and Proteus sp. The study showed that Staphylococcus sp was more prevalent with a percentage occurrence of 19.0%. This was followed by Pseudomonas sp and Klebsiella sp with prevalence of 14.3% respectively. Escherichia coli and Bacillus sp were at a prevalence of 11.1% respectively. Salmonella sp occurred at 7.9% and Enterococcus and Proteus were 6.3%respectively while Serretia sp was the least occurring bacteria, also the percentage of occurrence of Penicillium sp stood at 77.8% while Aspergillus sp was least occurring with a percentage frequency of 22.2% respectively. Thus, reduction in water activity as a result of smoking fish slow down spoilage and extend shelf life of the sample. In the samples treated, smoking have been shown to be more effective in the preservation than Refrigeration.
Keywords:
Antimicrobial; Spoilage; Microorganisms; Facultative
Full text article in PDF:
Copyright information:
Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
