BACTERIOLOGICAL ANALYSIS OF SMOKED FISH

Microbiological quality is of importance to public health as it directly relates to spoilage of fish and food poisoning. This study was aimed at evaluating bacteria isolates from smoked fish sold in various location in Ekosodin. The bacterial isolates were characterized and identified using morphological and biochemical methods. The percentage distribution and frequency of the isolates were evaluated using statistical method. From the result obtained in this study, the total heterotrophic bacterial count ranged from 3.22±1.5 log10cfu/g to 4.550228±1.00 log10cfu/g. Using the cultural, morphological and biochemical test results, the bacterial isolates obtained in this study were Escherichia coli, Staphylococcus aureus, Salmonella sp, Enterobacter sp, Pseudomonas sp and Shigella sp The frequent of the bacterial isolation showed that E.coil has the highest percentage of 30%. The bacteria is obtained from this study were all susceptible to few antibiotics namely perfloxacin,, amoxicillin, rocephin and ciprofloxacin but were resistant to ampiclox, zinnacef, sulfamethoxazole and gentamicin. In conclusion, this study has revealed that the level of microbial contamination of dry fish roducts could either be environmentally dependent. It also revealed fish contamination is a problem and consumption of uncooked smoked fish can be hazardous and should be avoided.