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*Ohalete, C.N1,Obiajuru,I.O.C2,Obiukwu,C.E1,Uwaezuoke,J.C1, Nwaehiri, U.L.3, Daniel, U.N.4

1Department of Medical Microbiology, Imo State University, Owerri, Nigeria
2Department of Microbiology, Imo State University Owerri, Nigeria
3Department of Biology/Microbiology, Federal Polytechnic Nekede, Owerri, Nigeria
4Department of Biological Science, Federal University of Technology, Owerri. Imo State, Nigeria.


The microbiological quality of fried and smoked fish sold in Owerri, Imo State was studied between June and September, 2012. A total of 24 freshly prepared fried fish were purchased from public eating houses (bars and restaurants) from selected study areas of Owerri between the hours of 10. 00a.m and 12.00 noon each day. The samples were examined microbiologically in the Microbiology Laboratory, Imo State University, Owerri, using culture technics.The results revealed 10 genera of bacteria: Staphylococcus, Streptococcus, Micrococcus, Bacillus, Pseudomonas, Proteus, Aeromonas, Salmonella, Vibrio and Escherichia coli as well as 3 genera of fungi: Rhizopus, Penicillinumand Fusarium, isolated from fried fish samples.Fish samples fromWetheral road has the highest number (4) of bacterial isolates while Douglas road samples had the least (1). The least prevalent bacteria (33.3%) wasStreptococcus while the most prevalent bacteria (58.3%) was Escherichia coli. Analysis of the data using chi square showed significant difference (p < 0.05) in the bacteriological quality of fried fish sold in different parts of Owerri. The total heterotrophic bacterial counts ranged from 9.4 x 102 to 2.8 x 103cfu/ml. The highest bacterial count (2.8 x 103cfu/ml) was observed in fish sample from Orji while the least bacteria count (9.4 x 102 cfu/ml) was observed in fish sample from Amakohia. The total coliform counts ranged from 3.3 x 102 to 9.6 x 102cfu/ml. The highest coliform count (9.6 x 102cfu/ml.) was observed in fish sample from Imo State University area, while the least coliform bacteria count (3.3 x 102cfu/ml.) was observed in fish sample from Amakohia. The most prevalent fungi (20.8%) were Rhizopus and Penicillinium species respectively, while Fusariumspecies was the least prevalent (16.7%). The total heterotrophic fungal counts ranged from 4.7 x 102 to 9.8 x 102cfu/ml. the highest heterotrophic fungal count (9.8 x 102cfu/ml) was obtained in fish sample from Works layout, while the least fungal count (4.7 x 102cfu/ml) was observed in fish sample from Amakohia.

Keywords: Microbiological, Quality , Fried , Smoked, Fish.

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