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DETERMINATION OF MICROBIAL LOAD ON SMOKED FISH SOLD

(Microbiology Project Topics & Materials)
  • Type: Project
  • Department: Microbiology
  • Project ID: MCB0075
  • Access Fee: ₦5,000 ($14)
  • Chapters: 5 Chapters
  • Pages: 65 Pages
  • Methodology: descriptive
  • Reference: YES
  • Format: Microsoft Word
  • Views: 1.5K
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ABSTRACT

Microbial assessment of smoked Scombia scombia spp. of fish procured from two markets in Owerri metropolis was carried out. The samples were analyzed using bacteriological and fungi media. The average bacteria counts ranges from 3.1X106-6.8X106cfu/g while the average fungi counts ranges from 0.0-0.3X106cfu/g. Four species of bacteria were isolated which areStaphylococcus aureus, Escherichia coli, bacillus spp., and Salmonella spp. Three species of fungi isolated are Mucor spp., Yeast spp., and Aspergilus spp. The higher levels of microorganisms identified from smoked fish purchased from the markets can be attributed to poor handling and improper smoking process adopted by fish mongers.

DETERMINATION OF MICROBIAL LOAD ON SMOKED FISH SOLD
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

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  • Type: Project
  • Department: Microbiology
  • Project ID: MCB0075
  • Access Fee: ₦5,000 ($14)
  • Chapters: 5 Chapters
  • Pages: 65 Pages
  • Methodology: descriptive
  • Reference: YES
  • Format: Microsoft Word
  • Views: 1.5K
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    Details

    Type Project
    Department Microbiology
    Project ID MCB0075
    Fee ₦5,000 ($14)
    Chapters 5 Chapters
    No of Pages 65 Pages
    Methodology descriptive
    Reference YES
    Format Microsoft Word
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