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Microbiological quality of catfish (Clarias gariepinus) smok | 17639
International Research Journals
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Microbiological quality of catfish (Clarias gariepinus) smoked with Nigerian Stored Products Research Institute (NSPRI) developed smoking kiln

Abstract

Olayemi F. F., Raji A. O. Adedayo M. R.*

The microbial quality of cat fish (Clarias gariepinus) smoked with Nigerian Stored Products Research Institute (NSPRI) developed smoking kiln was assessed. Raw fish samples were purchased and cleaned before smoking in the kiln designed and constructed by the institute. Potato dextrose agar and nutrient agar were used for the mould/yeast and bacteria load of the smoked fish respectively while appropriate selective media were used for the isolation of the enteric organisms. The total bacteria count was 2.0 x 10-4 cfug and 0.7 x 10-4 cfug for mould/yeast. The result showed that no Pseudomonas, Escherichia coli or Salmonella species was found on the smoked fish. Generally the total bacteria count was higher than the mould/yeast count. The sensory evaluation of the smoked fish showed that the fish was generally acceptable in taste and flavour. In conclusion, C. gariepinus smoked with NSPRI developed smoking kiln is of high microbiological standard and suitable for human and livestock consumption.

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