MICRO–ORGANISMS ASSOCIATED WITH SMOKED CURED FRESH WATER PRAWN IN OPEN MARKETS IN ABEOKUTA, NIGERIA.

Akinyemi, A. A.

Department of Aquaculture and Fisheries Management,

Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.

E-mail: adeoluakinyemi@yahoo.com, akinyemiaa@unaab.edu.ng

ABSTRACT

This study aimed to isolate and characterize microorganisms of smoked cured Microbranchium. Examination of smoke prawn sold in the four (4) different markets in Abeokuta (Itoku, Lafenwa, Kuto and Omida) revealed the presence of micro–organisms, with the intestine having the highest range of bacteria load, followed by the skin, while the carapase had the least. The bacteria load ranged from 2.0×10⁴gin the gill of smoke hake prawn from Lafenwa market to 9.3×10⁵g in the intestine of smoke panaeidae from Omida market. The following species of micro-organisms were detected: Escherichia coli and Proteus spp. with Micrococcus spp. and Bacillus spp. being the least occurring. While some samples from Elega markets harboured five different types of bacteria. Rhodo-oorula spp. and Candida spp. were more prevalent on smoke prawn than molds (Aspergillus spp. and Penicillium spp.). These micro–organisms cause food spoilage and poisoning. Some are probably post-processing contaminants. Local method of processing (smoking) fish seems to be inadequate for prolonging their shelf-life, thus; the need for better and improved processing techniques.