Microbial Load (Bacteria, Coliform and Mould Count/Flora) of Some Common Hot Smoked Freshwater Fish Species Using Different Packaging Materials

Abstract

Three different packaging materials of (37 cm × 25 cm) size (Sealed Transparent Polythene Bag (STPB) Sealed Paper Bag (SPB) (Brown envelope), Open Mouth Polythene Bag (OMPB) (Black incolour)) were used for Oreochromisniloticus (O), Clariasgariepinus (C) and Mormyrusrume (M). Twenty fish samples per species (averaging 250 gm) were hot smoked dried whole for 36 hours at an average temperature of 100˚C. Packaged hot at the rate of 6 fishes per package for each species (three packs for each packaging treatment i.e. 18 pieces were packed while the remaining 2 pieces were used for initial bacteria load and microbial load). Microbial load (Total Viable Count (TVC), Total Coliform Count (TCC) and Total Fungi Count (TFC)) for the fresh fish was initial hot smoked and finally at the end of 12 weeks was monitored.