Microflora associated with smoked shrimps (<i>Farfantepenaeus notalis</i>) in some markets in Ota Metropolis, Ogun State, Nigeria

Abstract

This research was aimed at assessing the micro-organisms associated with smoked shrimps from three market locations in the Ota Metropolis Ogun State. The samples were collected from Iyana-iyesi, Oju-Ore and Sango areas of the town. Six samples of shrimp were purchased from the various market locations from two different retailers in each market per trial. The period of the research was three weeks. Microbial risk assessment of these ready-to-eat smoked shrimps was carried out in the Microbiology laboratory and the analyses were done using MacConkey agar, Nutrient agar, Mannitol salt agar and Eosin Methylene Blue agar to isolate the bacteria, while Potato Dextrose agar was used to isolate fungi. The total bacterial counts for all the samples ranged from 1.5 x 10¹ cfu/ml to 17.6 x 10¹ cfu/ml. The microorganisms isolated and identified in the various markets implied that the bacteria genera: Staphylococcus aureus and Citrobacter species dominated the samples while the fungi genera that occurred most frequently in the samples were Aspergillus niger. The isolated bacteria have been implicated in various health risks such as food poisoning, food spoilage and medical complications. The health implication to consumers and the public health significance was also highlighted.