DETERMINATION OF MICROBIAL LOAD ON SMOKED FISH SOLD

DETERMINATION OF MICROBIAL LOAD ON SMOKED FISH SOLD

  • The Complete Research Material is averagely 52 pages long and it is in Ms Word Format, it has 1-5 Chapters.
  • Major Attributes are Abstract, All Chapters, Figures, Appendix, References.
  • Study Level: BTech, BSc, BEng, BA, HND, ND or NCE.
  • Full Access Fee: ₦6,000

Get the complete project » Delivery Within 34-48hrs

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.


You either get what you want or your money back. T&C Apply







You can find more project topics easily, just search

Quick Project Topic Search