F.A.R. EHIGIATOR

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

Shellfish is a fisheries and culinary term for exoskeleton-bearing aquatic invertebrates usedasfood (Ehigiator and Oterai, 2012) including various species of molluscs, crustaceans, andechinoderms. Despite the name, shellfish are not fish. Most shellfish are lowon the foodchainand eat a diet composed primarily of phytoplankton and zooplankton. Shellfishes comprisesofinvertebrate animals such as periwinkle, rock snail, oyster and crabs which possessesexoskeleton called shells which may be single or double over the body (Amadi, 2015).