EFFECTS OF SMOKE DRYING, BOILING AND DEEP FRYING ON THE MICROBIAL LOAD IN FRESHWATER APPLE SNAIL (Pila ovata)
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Abstract
The study evaluated the effects of smoke-drying, boiling, and deep-frying on the microbial load
and shelf life of Pila ovata. P. ovata samples were purchased from a local market in Benin city, Edo state. It was washed and processed using the three methods before being stored in clean, airtight containers at ambient temperature (34°C-37°C). Microbial analyses, including total
bacterial and fungi counts, were conducted immediately after processing and during storage. Results showed that smoke-dried samples had the lowest bacterial and fungal counts throughout
the storage period due to the combined effects of dehydration and antimicrobial compounds in
smoke. Fried samples exhibited high initial microbial reduction but showed increased counts
during storage, while boiled samples had moderate counts that gradually increased, indicating
susceptibility to recontamination. The study concluded that smoke drying is the most effective
method for enhancing microbial safety and prolonging the shelf life of P. ovata. Proper
processing, hygienic handling, and storage in moisture-proof containers are recommended to
maintain product quality and consumer safety
and shelf life of Pila ovata. P. ovata samples were purchased from a local market in Benin city, Edo state. It was washed and processed using the three methods before being stored in clean, airtight containers at ambient temperature (34°C-37°C). Microbial analyses, including total
bacterial and fungi counts, were conducted immediately after processing and during storage. Results showed that smoke-dried samples had the lowest bacterial and fungal counts throughout
the storage period due to the combined effects of dehydration and antimicrobial compounds in
smoke. Fried samples exhibited high initial microbial reduction but showed increased counts
during storage, while boiled samples had moderate counts that gradually increased, indicating
susceptibility to recontamination. The study concluded that smoke drying is the most effective
method for enhancing microbial safety and prolonging the shelf life of P. ovata. Proper
processing, hygienic handling, and storage in moisture-proof containers are recommended to
maintain product quality and consumer safety
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