Explore Project Topics on: microbiological assessment on smoked cat fish

ABSTRACT Fish is highly nutritious with high protein content. However, it is a suitable medium for growth of microorganisms, if poorly processed (Oparaku and Mgbenka, 2012). The growth of microorganisms and other non-microbial activities such as lipid oxidation contribute to the deterioration of fish products (Martin, 2010). An increase in the... Continue Reading

ABSTRACT Microbial assessment of smoked  Scombia scombia spp.  of fish procured from two markets in Owerri metropolis was carried out. The samples were analyzed using bacteriological and fungi media. The average bacteria counts ranges from 3.1X106-6.8X106cfu/g while the average fungi counts ranges from 0.0-0.3X106cfu/g. Four species of bacteria... Continue Reading

CHAPTER ONE 1.0 GENERAL INTRODUCTION 1.1 Background Fish and fisheries products serve as significant sources of food and incomes for numerous people, particularly those from developing countries (FAO, 2018). Fish is highly nutritious, containing approximately 70-84% water; 15-24% protein; 0.1-22% fat; 1-2%, minerals; 0.5% calcium; 0.25%... Continue Reading

ABSTRACT Application of Hazard Analysis and Critical Control Point (ITJCCP) of seven species of smoke fish at various locations around Shiroro Lake were evaluated. A Traditional Smoking Kiln and an Improved Traditional Smoking Kiln (control experiment),. This experiment was carried out for a period of sixteen weeks, using six hundred and seventy... Continue Reading

ABSTRACT This study was aimed at investigating the microbial load and the quality of indoor air Faith Mediplex Centre, Benin City, to ascertain their contribution to infection rate in the hospital. Air samples were assessed for three (3) months (June-August, 2015) using the settled plate methods. The study sites were divided into five (5) units;... Continue Reading

Yoghurt is a cultural diary product produced by lactic fermentation of milk (Hui, 1992). Yoghurt is produced by the controlled fermentation of milk by two species of bacteria; Lactobacillus bulgaricus and Strptococcus thermophilus.  These two species of bacteriae have now been established as the yoghurt starters.  Any sort of milk may be used to... Continue Reading

Yoghurt is a cultural diary product produced by lactic fermentation of milk (Hui, 1992). Yoghurt is produced by the controlled fermentation of milk by two species of bacteria; Lactobacillus bulgaricus and Strptococcus thermophilus.  These two species of bacteriae have now been established as the yoghurt starters.  Any sort of milk may be used to... Continue Reading

  ABSTRACT In an effort to ensure stable availability of good and safe water supply in all state of the federation (Nigeria), the production of packaged water (sachet and bottled water) was born; this has become the most available and affordable alternative to the general population. Hence compliment the inadequate supply of pipe borne water in... Continue Reading

IN (A CASES STUDY OF AFIKPO NORTH L. G. A OF EBONYI STATE NIGERIA) ABSTRACT This study examines critically constraints to marketing fish and fish product by farmers in Afikpo north l. g. a of Ebonyi state. It has been observed that fish marketing in Afikpo north l. g. a of Ebonyi state... Continue Reading

ABSTRACT This study was conducted to evaluate the socio-economic analysis of small scale fish farming enterprise of the Lagos state fish farming estate in Ikorodu, Nigeria. The primary data were obtained from 60 respondents with structured interview guides, which were selected using simple sampling techniques. The results reveals that the majority... Continue Reading

ABSTRACT This study was conducted to evaluate the socio-economic analysis of small scale fish farming enterprise of the Lagos state fish farming estate in Ikorodu, Nigeria. The primary data were obtained from 60 respondents with structured interview guides, which were selected using simple sampling techniques. The results reveals that the majority... Continue Reading

 ABSTRACT This study evaluated the nutritive and organoleptic properties of three fish species processed using three methods, sun-drying, smoking and trying in Ailara fishing community of Asa Reservoir in Kwara State. Sun-dried Oreochromis niloticus, Clarias gariepinus and Hydrocynus forskahlii is on the average more nutritive and better... Continue Reading

ABSTRACT This study evaluated the nutritive and organoleptic properties of three fish species processed using three methods, sun-drying, smoking and trying in Ailara fishing community of Asa Reservoir in Kwara State. Sun-dried Oreochromis niloticus, Clarias gariepinus and Hydrocynus forskahlii is on the average more nutritive and better preserved... Continue Reading

ABSTRACT Fish is a major source of food for humans, providing significant portion of the protein intake in the diet of large proportion of the people, particularly so in developing countries. Fish is less tough and more digestible compared to beef, chicken and mutton. Moreover, has little or no religious rejection that gives it an advantage over... Continue Reading

ABSTRACT Two experiments were conducted. The first evaluated beef smoked using different plant materials ( Acacia raddiana, Eucalyptus camaldutensis, Azadirachta indica  and  Cocos nucifera ) as source of smoke. The effect of the plant materials on the organoleptic, microbial and physicochemical properties of smoked beef was evaluated. In the... Continue Reading

ABSTRACT Determination of Microbiological safety of Ileogu Stream at Government Residential Area (GRA), Enugu was conducted.  Ten samples of the water from various parts were examined for total viable count for the presence of both paikogenic organisms and organisms of indicating organic matter pollution.  Also the same ten samples were used to... Continue Reading

ABSTRACT This study assessed the effect of drying on smoked horse mackerel fillets during storage at room temperature. Smoked horse mackerel (Trachurus trachurus) fillets were prepared by smoking brined horse mackerel fillets in a traditional improved kiln for 4 hours at 60 – 70oC. The fillets were later oven-dried at 65-70oC for 0, 2, 4, 6, and... Continue Reading

ABSTRACT             The presences of pathogenic microorganism in ice cream such as Salmonella Species, Staphylococcus aureus, Escherichia coli have been well documented, but examination of pathogenic bacteria like Bacillus cereus Yersinia enterocolitica, Brucella species and E.coli O157:H7 have been rarely studied. These studies indicated... Continue Reading

ABSTRACT             The presences of pathogenic microorganism in ice cream such as Salmonella Species, Staphylococcus aureus, Escherichia coli have been well documented, but examination of pathogenic bacteria like Bacillus cereus Yersinia enterocolitica, Brucella species and E.coli O157:H7 have been rarely studied. These studies indicated... Continue Reading

ABSTRACT Cosmetic(creams) need not be sterile,however they must not be unduly contaminated with micro-organism and should remain in a stable state throughout the shelf life of the product (or when be used by the consumer).the aim of this project was to determine the microbial load in selected creams and to identify the specific contaminants. For... Continue Reading

ABSTRACT Trachurus trachurus (Atlantic horse mackerel) was smoked with two different fire  woods Di'alium guineensis and Pentaclethra macrohylla and sawdust using a  traditional smoking kiln and a constructed sawdust stove sited in the fish farm of  Michael Okpara University of agriculture Umudike. The frozen fish sample was  weighed,... Continue Reading

ABSTRACT . Microbial quality of commercially prepared yoghurt sold in umuahia was evaluated. Ten(10) different brands of Yoghurt was purchased randomly from hawkers and beverage stores in Umuahia urban and analyzed in the laboratory. Six (6) of the samples where registered by NAFDAC [ Sample A, B, C, D, E and F,] while four(4) others were not... Continue Reading

ABSTRACT The study is aimed at evaluating the microbiological quality control of soymilk beverage sold in I.M.T campus 3 Enugu. The soymilk samples were collected randomly from all the soymilk hawkers in campus 3 I.M.T Enugu. 30 soymilk samples were collected and used for the study. All the sample were freshly prepared, serial dilution of the... Continue Reading

ABSTRACT Thirty ripe mango fruits were pluked under sterile conditions from different geographical locations in Enugu metropolis.  The mango fruits were exposed to open environment for 5 – 7 days to allow decay.  The decaying mango fruits were washed with sterile water to extract the microorganisms.  Using the streak plate method, the... Continue Reading

ABSTRACT . Microbial quality of commercially prepared yoghurt sold in umuahia was evaluated. Ten(10) different brands of Yoghurt was purchased randomly from hawkers and beverage stores in Umuahia urban and analyzed in the laboratory. Six (6) of the samples where registered by NAFDAC [ Sample A, B, C, D, E and F,] while four(4) others were not... Continue Reading

ABSTRACT Thirty ripe mango fruits were pluked under sterile conditions from different geographical locations in Enugu metropolis.  The mango fruits were exposed to open environment for 5 – 7 days to allow decay.  The decaying mango fruits were washed with sterile water to extract the microorganisms.  Using the streak plate method, the... Continue Reading

CHAPTER ONE 1.0     Introduction Manihot esculenta with common names ‘‘cassava’’, is a woody shrub of the spurge family, Euphorbiaceae native to South America. It is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava can also be... Continue Reading

ABSTRACT Ntamiri River, Along Umuagwo axis were studied over a period of twelve months to determine the effects of detergent effluent discharges on the aspect of water quality of the river. Water samples from Points A, B and C were screened for microbiological analysis. The results... Continue Reading

TABLE OF CONTENTS Title …………………………………………………………………………..i Certification ………………………………………………………………….ii... Continue Reading

ABSTRACT The results obtained from this research work shows that land snails sold in Ekpoma market contains some pathogenic microorganisms. A total of fifty samples were bought from 10 different local sellers (five snail samples each) in Ekpoma old market and the new market. The total viable count of bacteria ranged from 2.2 x 108 cfu/g - 8.2 x... Continue Reading