MYCOLOGICAL EXAMINATION OF SMOKED DRIED FISH SOLD IN GOMBE MAJOR MARKET

ABSTRACT Smoke-dried fish are frequently infected with microorganisms like bacteria, yeasts and molds both during processing and when displayed openly in market places”. It was claimed that the majority of sellers of smoked and smoke-dried fishes disregarded safe preservation procedures. Among them include inadequate ventilation, sloppy preparation hygiene, exposure to a fly infestation, and pests’ simple access to the storage environment. Fish is an excellent source of protein-rich nutrients. However, if contaminated and improperly processed, processed fish that has been smoked or smoke-dried may be susceptible to the proliferation of microorganisms. The main cause of concern for the deterioration of fish products is the growth of pathogenic organisms like molds and yeasts as well as other non-microbial activities such lipid oxidation. A total of 16 smoked dried fish were randomly purchased from 2 major markets of Gombe. 8 each from Babbar kasuwa (A) and Tsohuwar kasuwa (B), the sample were collected from 4 different vendors in 2 duplicates within each market. And the sample were transported to the Microbiology Department in Gombe state university for analysis. The collected smoked dried fish was grinded by using pestle and mortar, the sample was prepared by homogenizing 10grams of the grinded smoked fish sample in 100ml of sterile distilled water and a tenfold serial dilution were carried out to indicate the dilution of its content. Using spread plating method, about 0.1ml were taken from test tube 10⁵, 10⁷, 10⁹ and spread over the surface of the solidified potato dextrose agar plate supplemented with Gentamycin and incubated at 27°C for 4 to 7days. Following the incubation period, the total fungal colonies of samples of smoked fish throughout a 7-day storage period are displayed in Tables 1. On the first two days of the investigation for the used samples, there was no fungus count. Most samples had a low fungus count on the third day of the research. However, from the fourth day to the seventh day, some of the samples demonstrated positive fungal growth. Thus, for most of the samples that were analyzed, the seventh day revealed the greatest fungal colonies, Mucor spp., Fusarium spp, Aspergillus nigar, Aspergillus flavus, Alternaria spp, and Penicillium spp. are the isolated fungal colonies that were isolated from smoked dried fish . This study demonstrates that the fungal infestation in examined smoked dried fish is high. This might be the main reason for spoiling and astringency, and it might also increase the risk to the public's health and cause financial losses. This suggests the need for veterinary and public health collaboration through a fish regulatory program. Health education should be given to fish processors on a safe method of preservation in order to prevent or minimize fungal contamination.