Fungal Quality of Fresh Shrimp sold at Ndibe Beach in Afikpo, Ebonyi State

Fungal Quality of Fresh Shrimp sold at Ndibe Beach in Afikpo, Ebonyi State

Ezemba, C. C.; Mbah, O.G.; Osuala, O.J.

Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University Uli, Anambra State, NIGERIA

constancechinyere790@yahoo.com, osualaoluchioo@gmail.com, brown60676@gmail.com

Abstract

This study was conducted in the Department of Applied Microbiology with the aim to obtain the fungi qualities of shrimps from Ndibe beach, Afikpo North LGA, Ebonyi State Nigeria using pour plate method (after serial dilution) and lactophenol staining . The isolated organisms were identified and characterized following the standard microbiological methods. The result of total fungi count revealed that the average fungal colonies count from different sample parts are 2.07 x 10⁶, 0.39 x 10⁶   and 0.79 x 10⁶ respectively for head, body and tail. The result of the isolates and identification of fungi from different parts of the shrimp samples from three different vendors revealed that five fungi isolates were identified. These isolates include: Aspergillus species, Penicillium species, Mucor species, Fusarium speciesand Rhizopus species. The result percentage frequency of occurrence revealed that  Aspergillus spp 8(25%) 7(21%) 7(27%), Penicillium spp 7(21.9%) 5(20%) 6(23%), Mucor spp 5(15.6%) 5(20%) 6(23.1%), Fusarium spp 8(25) 4(16%) 4(154%) and Rhizopus spp 4(12.5%) 4(16%) 3(11.5%) respectively for vendors A, B and C. This shows that Aspergillus species have the highest frequency occurrence with Rhizopus species having the lowest frequency occurrence. In conclusion, the presence of these Fungi in the Shrimps is attributed to contamination from the environment and the shrimp handlers (mongers) or as normal flora of the shrimp which unfortunately happens to be opportunistic pathogens or pathogens of humans. The maintenance of high personal and environmental hygiene as well as proper heating and cooking will improve fresh shrimp quality and prevent food-borne diseases.

URL: https://www.ijbst.org/papers-published/ijbst-2020-volume-13-issue-4