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Biological Hazard Associated With Traditional Smoked Fish

A research on biological hazards associated with traditional smoked fish within some states in Nigeria

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Friday Ekpe
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23 views6 pages

Biological Hazard Associated With Traditional Smoked Fish

A research on biological hazards associated with traditional smoked fish within some states in Nigeria

Uploaded by

Friday Ekpe
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOC, PDF, TXT or read online on Scribd
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EVALUATION OF BIOLOGICAL HAZARDS ASSOCIATED WITH

TRADITIONALLY SMOKED FISHES SOLD IN PORTHARCOURT


METROPOLIS

BY

IWUAGWU GERALD IKENNA

REG NO: 18H/0005/FIT

LEVEL: HND 2 MORNING

A PROJECT PROPOSAL PRESENTED TO THE DEPARTMENT OF FISHERIES


TECHNOLOGY, SCHOOL OF INDUSTRIAL AND APPLIED SCIENCES, FEDERAL
POLYTECHNIC NEKEDE, OWERRI.

SUPERVISOR: AGBABIAKA L.A (PhD)

MARCH, 2021
CHAPTER ONE

Introduction

Biological hazards are substances produced by living organisms that pose a threat
to the health of living organisms primarily, that of humans (Johnny, 2006)
accumulated through the ingestion of food example, fish, meat etc. They may
include, bacteria, fungi, viruses,etc. Biological microorganisms associated with
food such as fish may include Salmonella, Staphylococcus aureus, Shigella,
Clostridium botulinum, etc. These hazards are transmitted into food such as fish
majorly through improper handling during processing (with equipments and
facilities), improper storage as a result of infestation of rodents (cockroaches, rats
etc), distribution as well as contact with infected persons or carriers of pathogens
during marketing (Wang et al., 2016). However, Omojowo and Ihuahi (2006)
reported that smoked fish samples from four local markets in Kainji lake area in
Nigeria were dominated by gram-positive bacteria, coagulase-positive
staphylococcus and Escherichia coli. Therefore, WHO (2005) reports that the
consumption of fish and fish products contaminated with biological hazards is
capable of causing illnesses like abdominal pain, meningitis, severe dehydration,
gastroenteritis, renal dysfunction and possibly death. However, there is a scarcity
of information regarding biological hazards in smoked fish sold in some markets in
portharcourt, hence the need for this study.

Objectives of the study


To determine the strain of microbes associated with traditionally
smoked fishes sold in Portharcourt metropolis.

To characterize the microbes associated with traditionally smoked


fish sold in the study area.

To determine the concentration of microbes associated with


traditionally smoked fishes sold within the study area.

To provide information about the hazards (if any) of consuming


such fish in relation to the safety regulations of food control
agencies.

Justification of the study

Over the years,the issues of microbial contamination in fish with regards to food
safety in Nigeria has been on the increase majorly as a result of poor practices
like, unhygienic processing activities, improper storage conditions, cross
contamination of pathogens from infected persons to fish during distribution and
marketing at points of sale. Studies have shown that fish can be contaminated
with biological pathogen like gram-positive bacteria, coagulase-positive
staphylococcus and Escherichia Coli, as reported by Ihuahi and Omojowo in some
markets in Kainji Lake area. Therefore, WHO (2005) has reported that fish
harbouring these pathogens may cause diseases like, typhoid fever, diarrhoea,
meningitis, gastroenteritis, kidney disorder and possibly death in unsuspecting
consumers. Despite these negative impacts of these contamination on human
health, little or no work have been done on smoked fish sold in some markets in
portharcourt metropolis, hence the need to investigate.
CHAPTER THREE

Materials and methods

Study Area

Port Harcourt is the capital and the largest city in Rivers State, Nigeria with an
estimated population of 1,865,000 as at 2016. It lies between latitude 4°49'27"
North and longitude 7°2'1" East. It lies along the Bonny River and is located in the
Niger Delta (Demographia, 2016).

Sample collection and transportation

A total of 48 samples of two selected traditionally smoked fish species; Markerel


(Scomber scombrus) and Catfish (Clarias gariepinus) will be procured from three
notable markets; Akpajo, Mile 3 and Rumuokoro markets in Portharcourt
metropolis. Each sample will be placed in well labelled aseptic containers
immediately after procurement at room temperature and then transported to the
laboratory for microbial analysis.

Media preparation

The media to be used will include Nutrient Agar (NA), MacConkey Agar (MCA),
and Sabraud Dextrose Agar (SDA) which will be prepared according to
Cheesebrough (2000).
Sample preparation

The sample will be prepared using the method described by Cheesebrough. Fish
sample obtained will be weighed aseptically and macerated; serial diluted and
then inoculated using pour plate and streak plate methods.

Incubation and Colony count

The incubation and colony count will be carried out and the colonies that appear
as clusters in each plate will be counted and recorded.

Characterization and Identification of microbes

Microbial isolates will be characterized and identified using standard biochemical


tests; catalase test, indole test, citrase test, motility test, coagulase test, oxidase
test, kiegler iron sugar test according to Cheesebrough (2000).

Statistical analysis

The results will be expressed as means and standard deviation and analysed using
one-way Analysis Of Variance (ANOVA) using SPSS version 17.0 where significant
difference (P<0.05) will be recorded.
REFERENCES

Demographia (April 2016). "Demographia World Urban Areas" (PDF) (11th ed.).
Archived (PDF) from the original on 5 August 2011. Retrieved 7 September
2016.

Omojowo, F.S. and Ihuahi, J.A. (2006). Microbiological Quality and Safety of
smoked fish from Kainji Lake area. African Scientist 7(4): 12-16.

Wang, S., Weller D., Falardeau., strawn, L.K., Mardones, F.O., Adell, A.D. (2016).
Food Safety trends from globalization of whole genome sequencing to
application of new tools to prevent food-borne diseases. Trends Food
Science Technology. 57, 188-198.

World Health Organization (2005). How Safe is your Food? From Farm to
Plate, Make Food Safe. Available on
http://www.afro.who.int/en/rdo/speeches/4599message-of-the-who-
regional-director-for-africa-drmatshidiso-moeti-for-world-health-day-
2015.html Accessed 26 Jan, 2016.

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