ANTIBIOGRAM AND MICROBIOLOGICAL ANALYSIS OF ILISHA AFRICANA FROM IFIAYONG USUK RIVER IN AKWA IBOM STATE
Abstract
Antibiogram and microbiological analysis of Ilisha africana was studied using standard microbiological procedures. The results obtained revealed that the total bacterial count ranged from 5.5x104 cfu/g to 6.8x104 cfu/g. The bacteria identified were Klebsiella sp, Pseudomonas sp, Shigella sp, Streptococcus sp, Staphylococcus sp, Salmonella sp and Micrococcus sp. The percentage occurrence of the bacterial isolates revealed that Staphylococcus sp recorded the highest percentage occurrence of (20%) followed by Micrococcus sp with (16%) Shigella sp, Streptococcus sp and Salmonella sp (14.2%), Pseudomonas sp (11.9%) while Klebsiella sp had the least percentage occurrence of (9.5%) respectively. The total fungal count ranged from 2.2x104 cfu/g to 3.7x104 cfu/g. The fungi identified were Aspergillus sp, Mucor sp and Rhizopus sp. The percentage occurrence of the fungal isolates revealed that Aspergillus sp and Rhizopus sp had the highest percentage occurrence of (42.9%) while Mucor sp had the least percentage occurrence of (14.2%). The antibiotics susceptibility profiles of the bacterial isolates showed that Staphylococcus sp. was resistant to erythromycin, rifampicin, ceftazidime, cefuroxime, streptomycin and amoxil but was sensitive to gentamycin, azithromycin, ciprofloxacin and levofloxacin respectively. Streptococcus sp was resistant to gentamycin, azithromycin, ceftazidime, rifampicin, cefuroxime, streptomycin and amoxil but was sensitive to ciprofloxacin, erythromycin and levofloxacin respectively. This work shows that the processing line should be carefully monitored with appropriate quality control systems such as the principles of good manufacturing practice (GMP), Total Quality Management (TQM) and Hazard Analysis and Critical Control Points (HACCP). This will ensure a safe, wholesome and qualitative product is made available to the general public for consumption. However, good hygiene practices, proper packaging and storage are recommended to safeguard the health of consumers.
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