A microbial analysis of spoiled smoked mackerel fish (Scomber Scomberus) sold in Ekeonunwa market, Owerri Department: Science Technology By: vick123 Project ID: 2976 Rating: (3.3) votes: 6Rate this project12345 Price:₦1000 Get the Complete MaterialAbstractA 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....Preview Download Preview +Other Science Technology project topics and materials you might be interested in»Bacteriological qualities of food thickener deuterium microcarpum (ofor) and brachystegia eurcycoma (achi) sold in Owerri main market»Obstacle detection robot with ultrasonic sensor»Design and construction of cell phone charger»Physiochemical assessment of soil samples from Nwambe Reserve Forest, Ndubia Igagu Izzi L.G.A, Ebonyi State.»Antitrypanosomal activity of ethanol extract of Tridax Procumbent leaf and whole flower on T. Brucei infected rats (Invitro and Invivo)»Pharmacological activities of plant secondary metabolites»A study on the effects of beer on the efficacy of antimalarial drug administered 1hour before beer consumption in albino rats»Qualitative production of biodiesel using neem seed oil»Physico-chemical assessment of soil sample from Igbagu reserve forest in Ebonyi State»Fungi associated with the deterioration of in-can and painted walls of Akanu Ibiam Federal Polytechnic, Uwana»Theory and application of direct hydrocarbon indicators»Microbial load of some dehydrated foods with special reference to dried tomatoes and mushrooms»The assessment of surface water quality in Otamiri river in Nekede, Owerri west, Imo state»Antimicrobial properties of edible mushroom»Production of potassium salt K2So4 from agricultural waste unripe plantain peels