Assessing the Hygienic Status of Processed Fresh Water Clam (Galatea paradoxa) in Yenagoa Metropolis, Bayelsa State, Niger Delta, Nigeria

Tonbarapagha Kingdom^1, , Douye Victor Zige² and Deborah Anesakeme¹

¹Department of Fisheries and Aquatic Studies, Niger Delta University, Wilberforce Island, P.M.B. 071, Yenagoa, Bayelsa State, Nigeria

²Department of Microbiology, Faculty of Science, Federal University, Otuoke, Bayelsa State, Nigeria

Cite this paper:
Tonbarapagha Kingdom, Douye Victor Zige and Deborah Anesakeme. Assessing the Hygienic Status of Processed Fresh Water Clam (Galatea paradoxa) in Yenagoa Metropolis, Bayelsa State, Niger Delta, Nigeria. American Journal of Food Science and Technology. 2018; 6(5):219-222. doi: 10.12691/ajfst-6-5-5

Abstract

This study was carried out to assess the sanitary quality of processed (fried) freshwater clam (Galatea paradoxa), sold in Yenagoa metropolis, Bayelsa State, Nigeria. “Water snail” as it is popularly called is vended by women and children. This delicacy is widely consumed in Yenagoa and its environs. Sixteen (16) Samples were collected randomly from four different hawkers within the Swali market in Yenagoa. Analysis included cultural techniques and bacterial quality assessment by enumeration of viable bacterial colonies using dilution techniques. The microbial analysis revealed Total Coliform Count of 7.33 × 10⁶ ± 1.18 ×10⁶ cfu\ml, Total Thermotolerant Count of 3.3 × 10⁵ ± 0.05 × 10⁵ cfu\ml, Total Heterotrophic Count (22°C) of 5.6 × 10⁶ ± 2.02 × 10⁶ cfu\ml and Total Heterotrophic Count (37°C) of 5.13 × 10⁶ ± 0.55 × 10⁶ cfu\ml. Thus, the Total Viable Count ranged from 3.3 ×10⁵ ± 0.5 × 10⁵cfu\ ml to 7.33× 10⁶± 1.18 ×10⁶. A routine biochemical test was carried out to confirm the presence of potential pathogenic bacteria. The pathogens isolated were Escherichia coli, Staphylococcus epidermis, Enterobacter spp, Shigella spp, Proteus spp and Salmonella Paratyphi A. The presence of indicator organisms from faecal sources, environmental contamination and relatively potential bacteria could be attributed to poor hygienic practices during handling and processing of the clams and waste management practices within the point of sales. A good health education package needs to be given to vendors on good handling practice of vended foods.

Keywords:
bacteria load clams pathogens viable counts

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