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Kumar, R., Surendran, P. K. and Tampuran, N. (2009). Distribution and genotypic characteristics of Salmonella serovars isolated from tropical sea food of Cochin, India J. Appl. Microbiol., 106: 515-524.

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Article

Isolation and Identification of Bacteria Associated with Fresh and Smoked Fish (Clarias gariepinus) In Minna Metropolis, Niger State. Nigeria

1Department of Biology Faculty of Natural Science Ibrahim Badamasi Babangida University Lapai. Niger State. Nigeria

2Department of Microbiology Faculty of Natural Science Ibrahim Badamasi Babangida University Mlapai. Niger State. Nigeria


Journal of Applied & Environmental Microbiology. 2014, Vol. 2 No. 3, 81-85
DOI: 10.12691/jaem-2-3-4
Copyright © 2014 Science and Education Publishing

Cite this paper:
Ibrahim B. U., BABA J., Sheshi M. S.. Isolation and Identification of Bacteria Associated with Fresh and Smoked Fish (Clarias gariepinus) In Minna Metropolis, Niger State. Nigeria. Journal of Applied & Environmental Microbiology. 2014; 2(3):81-85. doi: 10.12691/jaem-2-3-4.

Correspondence to: Ibrahim  B. U., Department of Biology Faculty of Natural Science Ibrahim Badamasi Babangida University Lapai. Niger State. Nigeria. Email: ibrahimsayuti@yahoo.com

Abstract

An in-vitro assay was conducted to ascertain and identify major bacterial contaminants of fish, which hitherto had constituted an imported dietary intake of the people of Minna Metropolis, Nigeria. Fresh and smoked fish samples were collected from three different markets, the bacterial load of the samples was determined using the pour plate method. Identification and characterization of various isolates were based on gram-staining technique and biochemical tests. Clarias gariepinus was used for the study. In-vitro assay result revealed that the samples were contaminated by six bacteria species, which include Staphilococcus aureus, Bacillus subtilis, Staphilococcus epidermis, Salmonella epidermis, Salmonella typhii, Streptococcus spp. and Shigella sp. The mean bacterial load for the fresh fish was 1.84 x 106 cfu/ ml. and for the smoked fish 2.06 x 106 cfu/ ml.

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