CHARACTERIZATION AND IDENTIFICATION OF BACTERIA SPECIES FROM SEA FOODS.

ABSTRACT

This study focuses on the characterization and identification of bacteria species present in seafood. The aim was to compare, enumerate, characterize, and identify bacteria from frozen and unfrozen seafood such as catfish, prawn, and periwinkle, collected from Oyigbo market, Rivers State, Nigeria. The seafood samples were subjected to microbial analysis, and the bacteria isolated were Escherichia coli, Salmonella species, and Vibrio cholerae. Various media, including eosin methylene blue agar, salmonella-shigella agar, and thiosulphate citrate bile salt sucrose agar, were used to isolate and identify these bacteria species.

The results revealed that these bacteria, commonly associated with typhoid fever, cholera, and diarrhea, were found in all the seafood types analyzed. The presence of these pathogens indicates contamination from surrounding waters, likely due to poor sanitation and defecation practices near the water sources. The findings suggest that the consumption of such contaminated seafood poses significant public health risks, contributing to foodborne illnesses.

The study concludes that improved sanitation, stricter regulations regarding the disposal of waste into rivers, and better hygiene practices in seafood handling are crucial to reduce the risk of bacterial contamination. Additionally, thorough cooking of seafood before consumption is essential to minimize the spread of foodborne pathogens. The research highlights the need for increased public health awareness and government intervention to ensure the safety of seafood products in Nigeria.

TABLE OF CONTENTS

CHAPTER ONE

1.0           Introduction

1.1           Aims and Objectives

CHAPTER TWO

LITERATURE REVIEW

2.1     Biology of Prawn

2.2    Sexual Dimorphism (Prawn)

2.2.1 Behaviour

2.2.2 Human consumption of prawn

2.3     Biology of Periwinkle

2.3.1 Anatomy

2.3.2 Feeding, circulation, respiration and sense organ

2.3.3 Reproduction

2.3.4 Economic importance of periwinkle

2.4     Microbial Contamination And Spoilage Of Shell Fishes

2.4.1  Microorganisms associated with periwinkles

2.5     BIOLOGY OF FISH

2.5.1  Anatomy of fish

2.5.2 Respiration system

2.5.3 Digestive system

2.5.4 Cardiovascular system

2.5.5 Urinary system

2.5.6  Special sense organs

2.5.7 Types and sources of fish

2.5.8  Sources of fish

2.5.9 Health benefits

2.6     Health  Hazards

2.6.1 Bacterial pathogens in fish

2.7     Fish Preparation and Preservation

2.7.1 Fish preparation

2.7.2 Fish preservation

CHAPTER THREE

MATERIALS AND METHODS

3.0     Sample Collection

3.1     Preparation of Media

3.2.    Isolation of Escherichia Coli

3.2.1 Isolation of Salmonella Species

3.2.2 Isolation of Vibrio Cholerae

3.3     Sample Processing

3.3.1  Preparation of Fish Sample

3.4     Preparation of Prawn Samples and Periwinkle Samples

3.4.1 Preparation of Prawn Sample

3.5     Preparation of Periwinkle Sample

3.6     Purification of Cultures

3.7     Biochemical Analysis

3.7.1  Gram Staining

3.7.2 Motility Test (Stab Method)

3.7.3 Citrate Utilization Test

3.7.4 Oxidase Test

3.7.5 Methyl Red Test

3.7.6 Indole Test

3.7.7 Voges Proskauer Test

3.7.8 Sugar Fermentation Test

CHAPTER FOUR

RESULTS

CHAPTER FIVE

DISCUSSION AND CONCLUSION

5.1       Discussion

5.2       Conclusion

References

LIST OF TABLES

Table 1:           Mean Counts of Bacterial Loads of Non-Frozen Seafoods

Table 2            Mean count of bacterial loads of frozen seafood.

Table 3:           Mean count of Escherichia coli, Salmonella and Vibrio cholerae isolated from frozen prawn and unfrozen prawn

CHAPTER ONE

1.1       INTRODUCTION

Sea foods have traditionally been a popular part of the diet in many parts of the world and in some countries constitute the main supply of animal protein. Sea foods are any form of sea life regarded as foods by humans. Seafood's prominently include fish as shell fish, the shell fish covers the bivalve molluscan shell fish (oysters, cockles, clams and mussels), the gastropods (periwinkles, sea snails) and the crustacean shell fish (crab, prawn, lobsters and shrimps). Sea foods differed from other types of foods in a number of ways (Brier, 1992). Edible sea plants, such as some weeds and microalgae re widely eaten as seafood around the world. Nutritionists have revealed that sea foods is a source of top-quality protein for the body. Through the educational and promotional efforts of the seafood’s industry, government, academics and the general public has a sharper sense of the importance of seafood in a healthy diet. It provides the world’s prime source of high quality protein. Fourteen to sixteen percent (14 – 16%) of animal protein consumed over the worlds; over one billion people rely on sea foods as their primary source of animal protein (Rice, 2004). Seafood is often distinguished from meat, although it is still an animal and is exceeded in abstract vegetarian diet. Sea food's is an important source of protein in many diets around the world, especially in coastal area. Most of the sea food's harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. Some sea foods (kelp) are used as food for other plants (Narain and Nunes, 2007). Many people are turning to fish as a healthy alternative to real mean. The low fat content of much seafood and the effect on coronary heart disease of the n-3poly unsaturated fatty acids food in fatty pelagic fish species are extremely important aspect for health conscious people particularly is different countries where cardio vascular disease mortality is high. However, consumption of fish and shell fish may also cause disease due to infection or intoxication. Some of these disease have been socially associated with pathogens which are resistant to antibiotics (Brier, 1992). Sea foods are indirectly used to produce further food for human consumption. Products such as fish oil and spirulina tablets are also extracted from sea foods. Some  sea foods is feed to aquarium fish, or used to feed domestic pets, such as cats and small proportions is used in medicine, or used industrially for non-food purposes (leather), (Narain and Nunes, (2007).

Sea foods, because they are nutrient rich are excellent environment for the growth of micro organism. The indigenous bacteria that cause spoilage in seafood include Clostridium botulimum, Vibrio cholera, V. parahaemohyticus and Acromonas specie. Non-indigenous bacteria include Salmonella species, Shigella, Escherichia coli and staphylococcus aureus. The bacteria flora of marine fish, sediments and seawater has been studied all over the world. The bacteria disease of sea foods are caused mainly due to contaminated water (Najiah et al., 2008). The majority of reported sea foods associated disease outbreaks are caused by toxins, biotoxins and histamine  (Chen et al., 2010).

1.2           AIMS AND OBJECTIVES

The present study was to compare, enumerate, characterize and identify bacteria species from sea foods.

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