Spoilage Organisms in Smoked Atlantic Cod ( Gadus morhua ) from Different Sources

• Main Authors: Daramola J. A.*, Olumuyiwa E. O., Omo-Emevor P. O.
• Format: Article in Journal/Newspaper
• Language: unknown
• Subjects: Oja; atlantic cod; Gadus morhua
• Online Access: https://sumerianz.com/pdf-files/sjav3(6)80-84.pdf; https://sumerianz.com/?ic=journal-home&journal=30&info=archive-detail&month=06-2020&issue=6&volume3

This study was designed to establish the microbiological safety and suitability for human consumption of the cold-smoked Atlantic cod, Gadus morhua retailed in Oju-Ore, Sango, Iyana-Iyesi and Oja-Oba markets in Ota, Ogun State, Nigeria. The fish samples were randomly purchased from the four markets and analysed for Total Viable Count (TVC), Total Coliform Count (TCC), Staphylococcal count and Fungi count using Nutrient agar, Plate count agar (PCA), MacConkey agar, Mannitol salt agar (MSA) and Potato Dextrose Agar. Samples were stored in wire baskets and examined for the presence of bacteria and fungi on day 1, 4, 8, 12 and 16. The highest mean values were TVC, 5.7 X 106 CFU/g; TCC, 6.4 X 104 CFU/g and Staphy. Count, 7.9 X 103 CFU/g in the smoked Cod from Oja-Oba market, on day 16 of storage at ambient conditions. There were no fungal counts in all the smoked Gadus morhua samples from the four markets on day 1. However, from the 4th day, there were traces of fungi from 0.4 X 102 CFU/g in samples from Oju-Ore to 4.6 X 102 CFU/g on day 12 in samples from Oja-Oba market. By the 16th day, moulds have completely covered the smoked fish and it was too numerous to count (TNC). Also, through biochemical characterization, some bacterial isolates from the smoked fish were identified. Generally, smoked Cod from Oju-Ore had the best quality and least mean values of the microbial parameters, followed by that of Sango, Iyana-Iyesi and the highest values were the smoked fish from Oja-Oba markets. It was, however, recommended that the application of the Hazard Analysis Critical Control Point (HACCP) principles be introduced to the local fish processors, putting their literacy level into consideration for them to be able to understand and imbibe the concept of the practice. Atlantic cod; Markets; Microbiological safety; HACCP.