SCREENING OF FRIED FISH SOLD IN UMUAHIA FOR ORGANISMS OF PUBLIC HEALTH IMPORTANCE

                                                            Abstract

Fried fish sold within Umuahia metropolis was screened for organisms of public health importance. Four samples were obtained from six locations; Ubani market, MOUAU food village, Ahiaeke market, Ndioru market, Umuariaga market, and isi-gate. The bacteria isolated and their percentage occurrence were Staphylococcus aureus (100%), E. coli (85%), Bacillus sp, (35%), Micrococcus sp (20%), and Salmonella sp (70%). The Fungi isolated were Aspergillus sp, Penicillium sp and Fusarium sp. The highest total heterotrophic count of 9.0 X 104 was recorded by the samples 6 and 16 from Ndioru market and MOUAU food village respectively while the lowest of 4.0 X 103 was recorded by the samples 14 and 20 from Ahiaeke and Umuariaga markets respectively. The fungal count was highest in sample 2 from isi-gate market 1.2 X 103 and least count of 5.0 X 102 was recorded in sample 6 from Ndioru market. The result of this study revealed that fried fish sold for public consumption contains pathogens which are implicated in food poisoning.

TABLE OF CONTENTS

Cover page                                                                                                     

Title page                                                                                                        i

Certification                                                                                                   ii

Dedication                                                                                                       iii

Acknowledgements                                                                                        iv

Table of contents                                                                                            v         

List of tables                                                                                                   vi

Abstract                                                                                                          vii

CHAPTER ONE

1.0       INTRODUCTION                                                                              1

1.1       Aims and objectives                                                                           3

CHAPTER TWO

2.0       LITERATURE REVIEW                                                                   4

2.1       Fish                                                                                                     4

2.2       Nutritional value of fish                                                                     6

2.3       Fried Fish                                                                                           7

2.5       Frying process                                                                                     7

2.6       Nutritional Facts of fried fish                                                             7

2.6       Pathogens associated with fried fish                                                  8

2.6.1    Escherichia coli                                                                                  8

2.6.2    Salmonella spp.                                                                                   9

2.6.3    Vibrio spp.                                                                                          9

2.6.4    Listeria monocytogenes                                                                      10

2.6.5    Clostridium  botulinum                                                                       11

2.6.6    Aspergillus                                                                                          11

2.6.7    Penicillium species                                                                             12

2.6.8    Fusarium species                                                                                12

CHAPTER THREE

3.0       MATERIALS AND METHODS                                                       13

3.1       Collection of Samples                                                                        13

3.2       Culture Media Preparation and Sterilization:                                    13

3.3       Preparation of homogenate of fish samples                                           14

3.4       Inoculation of Samples                                                                       14

3.5       Colony Count of the isolates                                                              14

3.6       Microscopic features of bacteria                                                        15

3.7       Gram Staining                                                                                    15

3.8       Biochemical Identification and Characterization of isolates             16

3.8.1    Catalase Test                                                                                       16

3.8.2    Coagulase test                                                                                     16

3.8.3    Oxidase test                                                                                        17

3.8.4    Citrate utilization test:                                                                        17

3.8.5    Carbohydrate utilization test                                                              17

3.9   Characterization and identification of fungi isolates                             18

3.9.1     Microscopic features of fungi                                                                                                                            18

CHAPTER FOUR

4.0       Results                                                                                                19

CHAPTER FIVE

5.1       DISCUSSIONS                                                                                  25

5.2       CONCLUSION                                                                                  26

5.3       RECOMMENDATION                                                                      26

REFERENCES

LIST OF TABLES

Table 4.1: The bacterial count of fried fish                                                                            20

Table 4.2: The fungal count of the fried fish.                                                                         21

Table 4.3:  Percentage occurrence of the isolates                                                                  22

Table 4.4: Characterization and identification of bacteria Isolates                                        23

Table 4.5: Characterization and identification of fungal Isolates                                          24

                                                CHAPTER ONE

1.0       INTRODUCTION

Street foods are foods and beverages prepared and/or sold by venders in streets and other public places for immediate consumption or consumption at later time without further processing or preparation (WHO, 1996). Street food may be consumed where it was purchased or can be taken away and eaten elsewhere. Street-vended foods include foods as diverse as meat, fish, fruits, vegetables, grains, cereals based ready to eat foods, frozen produce and beverages (WHO, 1996).       

                 Types of vending site encompass a variety of push-cart, roadside stands, hawkers with head-loads and other arrangements depending on the ingenuity of the individuals, resources available, types of food sold and availability of other facilities (FAO, 1990). Street food vendors are common in both developing and industrialized countries with a considerable expansion in developing countries. Extensive Street vending of foods in the world arises from multiple causes: migration of people to cities and accelerated urbanization leading to enormous urban congestion, long commuting distances between the workplace and home, and a shortage or absence of establishments that serve reasonably priced food close to the work place (FAO, 2000). Moreover, migration to the cities has given most cities an overpopulation of rural dwellers who, while striving for better opportunities, have contributed to the existence of marginal urban areas and unemployment. In large cities of developing countries, various food items of animal and plant origin are commonly vended at areas with busy economic activities and heavy movements of people (Bryan et al., 1992; FAO, 1996; FAO, 1997; Van Kamp, 1998) include transportation centers, large constructions sites, schools, factories, hospitals and other similar business centers. The Street vended foods contribute a significant role to both vendors and consumers. They are readily available, inexpensive, and nutritionally-balanced and also provide a source of income, chance of self-employment and opportunity to develop business skill with low capital investments to the vendors (WHO, 1996). Despite these benefits, concerns have been raised about the safety and quality of street vended foods. Studies on street foods have highlighted a number of food safety problems and issues. Most of people involved in the preparation and vending of street foods have low levels of education and little or no knowledge of good hygienic practice and preparation of food and delivery to the consumers (WHO, 1996; Moy et al., 1997; FAO, 2000). Furthermore vendors work under crude and often unsanitary conditions. Street food vendors also prepare foods from raw materials of doubtful quality, use waters of questionable hygienic quality, unaware of the basic importance of personal hygiene (FAO, 2000). Furthermore vending site lacks basic infrastructure and services such as potable running water and waste disposal facilities, hand and dish washing water is usually insufficient and often reused, waste water and garbage often disposed off around vending site providing nutrients for rodents and flies (Abdussalam and Kaferstein, 1993; FAO, 2000). Other common real risk factors include time, temperature abuse involving preparation of food long before consumption and holding prepared foods under unsafe storage temperature and serving such foods cold or without sufficient reheating. Consequently street foods are perceived to be the major public health risk.

Microbiological contamination is a major problem associated with street foods due to cross contaminations. According to the nature of the food and the conditions under which it is held and the manner in which it is served the associated risks may vary considerably. Several studies have demonstrated high count of coliforms and aerobic mesophilic bacteria in foods collected from street vendors. Similarly, a large number of pathogenic microorganisms such as Staphylococcus aureus, Bacillus cereus and Salmonella spp have been detected in various types of street foods. In Ethiopia, various street foods have been reported to carry aerobic mesophilic bacteria, Staphylococcus aureus, Salmonella and Shigella (Mogessie, 1995).

Though reliable statistics on food borne diseases are not available due to poor or nonexistent reporting systems in most developing countries, such diseases take a heavy toll in human life and suffering, particularly among children. Foodborne bacterial infections are particularly prevalent. The transmission of enteric pathogenic bacteria occurs directly or indirectly by food, water, nails, and fingers contaminated with feces indicating the importance of fecal-oral person-to-person transmission. Consequently, food handlers with poor personal hygiene working in food serving establishments are potential sources of infection with enteric pathogens. Studying the microbial safety of ready-to-eat foods and hygienic practice of the street food vendors have paramount importance to understand the public health risks posed by street vended foods. Food safety is more importantly a public health issue as it plays a noteworthy role in health development and consequently national economic development.

1.1       AIMS AND OBJECTIVES

1.      To isolate, identify and characterize bacteria of public health importance from fried fish sold in Umuahia.

2.      To isolate, identify and characterize fungi and fungi of public health importance from fried fish sold in Umuahia.

3.      To determine the microbial load of the different microorganisms of public health importance from fried fish sold in Umuahia.

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