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A microbial analysis of spoiled smoked mackerel fish (Scomber Scomberus) sold in Ekeonunwa market, Owerri

 Department: Science Technology  
 By: usericon vick123  

 Project ID: 2976
   Rating:  (5.0) votes: 1
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   Price:₦1000
Abstract
A total of four (4) samples of spoilt smoked mackerel fish (Scomber Scomberus) commonly called“shiny” fish were sampled to identify organisms associated with its spoilage. The organisms isolated were bacterial species, mold and yeast. Bacterial organisms were more abundant than the fungal isolates. The bacterial genera, more prevalent in the samples examined included Pseudomonas species, Proteus species, Escherichia coli, and Serratia species. Other bacterial and fungal isolates identified were Salmonella species, Klebsiella species, Aspergillus niger, Aspergillus Flavus and Fusarium species. This indicated that smoked mackerel fish easily spoilt when left for a long time. To reduce spoilage, properly smoked fish should be brought and cooked while still fresh and unspoiled should not necessarily be kept for long, as such fish are perishable food items and subject to spoilage within relatively short periods....
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