Fungal profile associated with spoilage of smoked catfish sold in Aba, Abia State, Nigeria
1Department of Biological Sciences (Microbiology Programme), College of Basic and Applied Sciences, Rhema University, Nigeria, P.M.B. 7021 Aba, Abia State, Nigeria.
2 Department of Microbiology, Abia State University Uturu, P.M.B. 2000 Uturu, Abia State. Nigeria.
Research Article
GSC Biological and Pharmaceutical Sciences, 2020, 10(03), 110-117.
Article DOI: 10.30574/gscbps.2020.10.3.0046
Publication history:
Received on 23 February 2020; revised on 06 March 2020; accepted on 17 March 2020
Abstract:
Fungi associated with spoilage of smoked catfish (Clarias gariepinus) were evaluated using standard microbiological methods. A total of twenty five (25) samples were collected from Afule, Ariaria, Umugasi, Cemetery and Ahiaohuru markets in Aba metropolis and were analysed. Fungal loads ranged between 2.2 × 103 ± 0.02 SFU/g and 4.5 × 104 ± 0.14 SFU/g. Four (4) fungal species were isolated to include two molds; (Aspergilus niger, Mucor species) and two yeasts; (Candida species, Rhodotorula species). The most prevalent isolates were Aspergilus niger (80 %)and Mucor species (73.33 %), while the least prevalent was Rhodotorula species (6.67 %). Identified qualities of these fungi were their degradative ability which was observed during pathogenesis study as they render the catfish unfit for consumption with high virulence in causing major mycotic infections. Therefore, there is need for education and awareness campaign among handlers and sellers on proper hygiene practices to avert the imminent health hazards looming the economy from the shabby handling and processing techniques.
Keywords:
Catfish; Fungi; Spoilage; Shelf life; Hygiene
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Copyright © 2020 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
