BACTERIOLOGICAL ASSSESSEMENT OF SMOKED TILAPIA FISH (Tilapia zilli) FISH USING AN IMPROVED TRADITIONAL SMOKING KILN

Author(s): GANA E, S, OYERO J.O and MOHAMMED, K.
Volume/Issue: Volume 1 , Issue 1 (2021)

ABSTRACT:

The bacteriological assessment of tilapia fish using an improved traditional smoking kiln compared the bacterial load between traditional smoking kiln and improved traditional smoking kiln was carried out. The experiment was designed and distributed using a completely randomized design, data obtained was subjected to analysis of variance. From the results values obtained for the traditional smoking kiln ranges from 1.53 × 10-6 ± 0.1, 9.75 × 10-6±0.38, 10.22×10-6±0.57 and 12.17×10-6±0.03 while that of improved traditional smoking kiln ranges from1.53 ×10-6±0.1, 9.75×10-6±0.38, the result obtained were significantly different P>0.05,the bacterial isolated had the following frequency which are Staphylococcus aureus 30%, Sporosarcina species 18%, Bacillus subtilis 34% and Clostridium botilium 18% respectively. The study concluded that four bacterial are heavily implicated in the traditional smoking kiln (TSK) when compared to improved traditional smoking kiln (ITSK) and its recommended that massive awareness should be undertaken to popularize the improved traditional smoking kiln at 8hours and above to minimize the incidence of thermophile bacteria’s that can result to fish food poisoning and fish borne illness.

KEYWORDS:

Improved, Traditional, Smoking Kiln, Bacteria, Temperature, Tilapia Zilli.