Fungal profile associated with spoilage of smoked catfish sold in Aba, Abia State, Nigeria
DOI:
https://doi.org/10.30574/gscbps.2020.10.3.0046Keywords:
Catfish, Fungi, Spoilage, Shelf life, HygieneAbstract
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.
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