ISOLATION AND IDENTIFICATION OF SOME SELECTED BACTERIA ASSOCIATED WITH SMOKED FISH (OREOCHROMIS NILOTICUS) SOLD AT HADEJIA METROPOLIS JIGAWA STATE, NIGERIA

ABSTRACT

Smoked fish is a staple food in many Nigerian communities, providing a vital source of protein and essential nutrients. However, it can be contaminated with pathogenic bacteria, posing serious health risks to consumers. The microbiological quality of smoked fish is a significant concern, as it can be a vehicle for foodborne illnesses. This study aimed to isolate and identify selected bacteria associated with smoked fish sold in Hadejia Metropolis, Jigawa State, Nigeria. A total of 15 smoked fish samples were collected from two markets and analyzed using standard microbiological techniques. The results showed that Staphylococcus aureus, Escherichia coli, and Salmonella species were the predominant bacteria isolated from the smoked fish samples. The study highlights the need for improved hygiene practices and proper handling and storage of smoked fish to reduce the risk of bacterial contamination and foodborne illnesses. The findings of this study contribute to the understanding of the microbiological quality of smoked fish in Nigeria and provide valuable information for policymakers, food safety regulators, and the fish industry. The results of this study can be used to develop effective strategies for improving the safety and quality of smoked fish in Nigeria, ultimately reducing the risk of foodborne illnesses and promoting public health.

TABLE OF CONTENTS

Title page -------------------------------------------------------------------------------------------------  i

Approval -------------------------------------------------------------------------------------------------  ii

Dedication  ---------------------------------------------------------------------------------------------   iii

Declaration ---------------------------------------------------------------------------------------------   iv

Acknowledgement  ------------------------------------------------------------------------------------   v

Abstract   ------------------------------------------------------------------------------------------------- vi

Table of contents --------------------------------------------------------------------------------------- vii

CHAPTER ONE:  INTRODUCTION

1.1 Background of the study --------------------------------------------------------------------------- 1

1.2 Statement of the problem -------------------------------------------------------------------------- 2

1.3 Justification of the study  -------------------------------------------------------------------------- 3

1.4 Aim and Objectives  ------------------------------------------------------------------------------- 4

1.5 Research  questions -------------------------------------------------------------------------------- 4

1.6 Scope of the study   -------------------------------------------------------------------------------- 5

CHAPTER TWO

2.0 Literature review ----------------------------------------------------------------------------------- 6

2.1 Smoked fish ----------------------------------------------------------------------------------------- 6

2.2 Smoked fish preservation  ------------------------------------------------------------------------- 6

2.2.1 Smoking  ------------------------------------------------------------------------------------------ 6

2.2.2 Preservation  -------------------------------------------------------------------------------------- 7

2.3 Smoked fish preservation method in Nigeria -------------------------------------------------- 7

2.3.1 Best on the traditional  preservation method ------------------------------------------------  7

2.3.2 Best on the Technology  preservation method ---------------------------------------------- 8

2.4 Bacteria --------------------------------------------------------------------------------------------- 9

2.5  Bacterial contermination associated with smoked fish -------------------------------------- 9

2.5.1 Source of contermination ---------------------------------------------------------------------- 9

2.5.2 Difference source of smoked fish contermination ----------------------------------------- 10

2.5.3 Difference Selective Bacteria associated with smoked fish ------------------------------ 11

CHAPTER THREE

3.0 Materials and Methodology -------------------------------------------------------------------- 13

3.1 Study area ----------------------------------------------------------------------------------------- 13

3.2 Sample collection -------------------------------------------------------------------------------- 14

3.2.1 Sample handling ------------------------------------------------------------------------------- 14

3.3 Preparetion of serial dilution ------------------------------------------------------------------- 14

3.4 Isolation of Bacteria ----------------------------------------------------------------------------- 15

3.4.1  Media Preparetion ---------------------------------------------------------------------------- 15

3.4.2 Incubation of media plates ------------------------------------------------------------------- 16

3.4.3 Bacterial colony count ------------------------------------------------------------------------ 16

3.5  Identification of  the isolates ------------------------------------------------------------------ 17

3.5.1 Gram-staining ---------------------------------------------------------------------------------- 17

3.5.2 Biochemical test ------------------------------------------------------------------------------- 17

CHAPTER FOUR

4.0 Result and Discussion -------------------------------------------------------------------------- 18

4.1 Result --------------------------------------------------------------------------------------------- 18

Table 4.1  Biochemical properties of bacteria isolated from Smoked fish ------------------ 18

Table 4.2  Frequency Distribution of Bacterial isolates (%) ---------------------------------- 19

4.2 Discussion --------------------------------------------------------------------------------------- 19

CHAPTER FIVE

5.0 summary, conclusion and recommendation ------------------------------------------------- 21

5.1 Summary ----------------------------------------------------------------------------------------- 21

5.2 Conclusion --------------------------------------------------------------------------------------- 21

5.3 Recommendation ------------------------------------------------------------------------------- 22

Reference --------------------------------------------------------------------------------------------- 23

CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Fish is  considered  as one of the most  important source of protein intake of many peoples, particularly in the development countries. In Nigerian,   where 41% of the total animal protein intake is obtained from fishery product, the total fish consumption rate has risen to 2.66  million metric tons annually ( Prescott, et al., 2011) . In  Nigeria, the demand for fish greatly exceeds supply. This problem is aggravated by the low level of domestic fish production against the increase human production (CDC, 2020).   As a result of the crucial role played by fish production in meeting the protein demand, information on the  Microorganisms of fish becomes particularly important, as they are known to significantly affect yield in fisheries (Hundson,  et.,al 2005).

 Smoke fished can  be  contamination by the various pathogenic Microorganisms particularly Bacteria bacteria which is posing a significant risk to consumer health, however their naturally possessed by Proliferation and invasion usually occurs as soon as fish dies (Agbolagba and Uwagbai, 2011).    Adebayo, et.,al (2015) have reported that Staphylococcus spp usually have pathogenic strains that are capable of causing food poisoning because of the thermo stable Staphylococcus enterotoxin that is resistant to gastrointestinal enzymes. The presence of Aspergillus fumigatus and Aspergillus flavus in fish raises a great health worry as of their mycotoxigenic potentials. Species of Aspergillus flavus and Aspergillus fumigatus have been discovered to produce aflatoxins, which is capable of destroying the kidney and the liver in humans leading to death. The occurrence of these organisms in thefish could result from inadequate handling methods during the period of smoking and cross contamination during period storage, or even at the time sales of smoked fish ( Bello, et.,al 2005). Fungi spp have been isolated fish samples such as stockfish andsmoked fish (junaid,  et.,al 2010).

1.2   STATEMENT OF RESEARCH PROBLEM          

Smoked fish is a popular food item in Nigeria, but it may harbor harmful bacteria, posing health risks to consumers.  However, the safety of smoked fish is a critical concern due to potential microbial contamination. Improper handling and inadequate processing conditions can lead to the presence of pathogenic bacteria, which posses  significant health risks to consumers. Despite its popularity, there is limited research on the specific bacteria associated with smoked fish in this region. This study aims to address this gap by isolating and identifying  bacterial species present in smoked fish sold in Hadejia Metropolis. Understanding the types of bacteria and their prevalence can provide insights into the microbial safety of smoked fish and help in developing better hygiene and processing practices to ensure consumer safety (Berg  1996).

The high prevalence of bacterial contamination in smoked fish poses a significant risk to consumer health. This is particularly concerning due to the presence of pathogenic bacteria, including Salmonella, E. coli, Staphylococcus aureus, and Listeria, which have been isolated from smoked fish. These harmful bacteria can cause severe foodborne illnesses, such as salmonellosis, E. coli infection, staphylococcal food poisoning, and listeriosis. Compounding this issue is the inadequate handling and storage practices often associated with smoked fish. Improper handling and storage allow bacteria to multiply and spread, further increasing the risk of contamination and foodborne illness, highlighting the urgent need for improved food safety measures.    

1.3 JUSTIFICATION OF THE STUDY

The research is justified due to the significant public health concerns related to food safety and hygiene. Smoked fish, a staple food in many Nigerian communities, can be contaminated with pathogenic bacteria, posing serious health risks to consumers. The Hadejia metropolis, being a major hub for fish trade, necessitates investigation into the microbiological quality of smoked fish sold in the area. This study aims to identify and isolate bacteria associated with smoked fish, providing valuable insights into potential health hazards and informing strategies for improving food safety.

This study is very significant for several reasons. Firstly, smoked fish is a high-risk food product for bacterial contamination, particularly Salmonella, Staphylococcus, and Escherichia coli. Secondly, the Hadejia metropolis lacks comprehensive data on the microbiological quality of smoked fish, creating a knowledge gap this study seeks to fill. By isolating and identifying bacteria associated with smoked fish, this research will contribute to the development of evidence-based guidelines for food handlers, processors, and regulatory agencies. Ultimately, this study will help ensure the safety of smoked fish consumption, protecting consumers from foodborne illnesses and promoting public health in the Hadejia metropolis.

1.4   AIM AND OBJECTIVES   

1.4.1 Aim

The Aim of this research   is to  isolate and identify of some  selected bacteria  Associated   with smoked fish sold in Hadejia metropolis

1.4.2   Objectives

1.      To isolate and  identify of some selected bacteria Associated with smoked fish sold in hadejia metropolis .

2.      To determine the load of some  selected bacteria Associated  with smoked fish sold in hadejia metropolis.

3.      To determine the prevalence and diversity of bacteria on  smoked fish.

4.       To determine the potential health risk association with  consumption of contaminated smoked fish

1.5 RESEARCH QUESTIONS

1.       What types of bacteria are present on smoked fish?

2.      What is the prevalence of pathogenic bacteria on smoked fish?

3.      What are the potential health risks associated with consuming contaminated smoked   fish?

1.6 SCOPE OF THE STUDY

Due to sign limit and nature of study the research  focuse on smoked fish fish sold in Hadejia metropolis, in order to investigates the presence of some selective  bacteria on  smoked fish.

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