MICROBIAL ASSESSMENT OF FROZEN FOODS SOLD IN AYOBO, LAGOS

Authors

  • Hilda Emmanuel-Akerele Anchor University Lagos
  • Favour Uchendu

DOI:

https://doi.org/10.36547/be.305

Keywords:

Antibiotic resistance, Clupea harengus, Scomber scombrus, Frozen meat

Abstract

This study seeks to investigate the microbial profile of frozen fish and meat. Forty samples consisting of Scomber scombrus (Titus), Clupea harengus (Shawa) and frozen meat (Chicken, Turkey) were purchased from different retail outlets in Ayobo-Ipaja markets for microbiological analysis.  The samples were analysed for the total viable count using standard microbiological procedures.  The mean bacterial and fungal counts for Scomber scombrus, Chicken, Clupea harengus and Turkey are 254.70±83.81 CFU/G and 5.50±4.45 CFU/G; 210.10±55.03 CFU/G and 6.80±3.39 CFU/G; 298.20±67.35 CFU/G and 6.10±3.87 CFU/G; 221.30±80.33 CFU/G and 4.30±2.00 CFU/G respectively. Clupea harengus has the highest bacterial count while Scomber scombrus has the lowest bacterial count. Chicken has the highest fungal count while Turkey had the lowest fungal count. The microbial isolates from the frozen food samples include species of S. aureus, E. coli, Salmonella, Micrococcus, Aspergillus, and Penicillium. Escherichia coli were susceptible to all the antibiotics while Salmonella sp., Staphylococcus aureus, and Micrococcus were resistance to Augmentin, Gentamycin, Tarivid, and susceptible to Sparfloxacin and Chloramphenicol. Although freezing retard pathogens multiplication, post-harvest contaminants can multiply during thawing to a level that can have a major impact on the quality of the final consumer product. It is advised that frozen foods must be properly cooked before consumption and effective hazard analysis and critical control point implemented.

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Published

2021-10-01

How to Cite

Emmanuel-Akerele, H., & Uchendu, F. (2021). MICROBIAL ASSESSMENT OF FROZEN FOODS SOLD IN AYOBO, LAGOS. Bacterial Empire, 4(4), e305. https://doi.org/10.36547/be.305

Issue

Section

Bacteriology Articles
Received 2021-05-13
Accepted 2021-06-16
Published 2021-10-01