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Physical Control Of Microbial Loads In Fish Product

Mayowa Johnson Abioye

Food safety is an important subject regarding the health of people since human cannot do without food, therefore safety creation i.e. microbial safety of food for human consumption is essential. However, various forces responsible for the spoilage of food have to be curtailed. The study examine the microbial load found in fish sample with identification of Bacillus subtilis, Staphilococcusaureus and Clostridium botulinium in fresh water fish, smoked fish and canned fish at the Nigerian Institute for Oceanography and Marine Research (NIOMR) jetty and from smoking kin located at the Bar Beach, Victoria Island Lagos, contiguous to the Atlantic Ocean using microbiological method. The test was conducted using dilution and platting method. The result shows that fresh water fish and smoked fish have a huge percentage of Bacillus subtilis, Staphilococcusaureus while canned fish has a Clostridium botulinium. The study shows that the pathogenic microorganisms implicated in the fish samples are of public health importance. Therefore, fish processors, retailers or vendors should be educated to observe strict hygienic measures in fish production.