ISOLATION OF BACTERIA ASSOCIATED WITH SMOKED AND FRIED FISH SOLD IN OZORO

Smoked and fried fish are largely consumed as a source of nutrient by man. It has been established that fish food can act as vehicle for transmission of some bacteriological pathogens especially in immune compromised individuals. Samples of fish were bought from different locations in Ozoro. The samples were labeled sample A and B (smoked fish) and sample C and D (fried fish). A total of five (5) bacterial species were isolated from the test samples: Vibrio chariae, Clostridium species, Proteus mirabilis, Lactobacillus species, and Corynebacterium species. The total heterotrophic bacteria count ranges from 4.8*10³cfu/ml to 40.0*10⁴cfu/ml_. The mean plate count shows that smoked fish has the highest mean count 8.5*10³cfu/ml while fried fish has the least mean count 7.1*10³cfu/ml. Vibrio chariae have the highest percentage (%) occurrence (37.5%), while Lactobacillus species have the least percentage (%) occurrence (6.25%). The presence of the isolates in smoked and fried fish when consumed could induce gastrointestinal and metabolic disturbance.

Key words: Isolation, Bacteria, Associated, Smoked, Fried, Fish