Abstract
This study was designed to establish the microbiological safety and thus the fitness for human consumption of the cold-smoked Atlantic cod, Gadus morhua retailed in Oja-Ota, Oju-Ore and Sango markets in Ota, Ogun State. Using a stratified random sampling technique and 20% sampling intensity, the product samples were obtained in small, medium and large sizes and analysed for total plate count (TPC), Staphylococcus aureuscount, total coliform count (TCC), Escherichia coli, Salmonella, Vibrio parahaemolyticusand percentage moisture content using nutrient agar, mannitol salt agar (MSA), Lactose broth, Eosin Methylene Blue (EMB) agar, Selenite broth, Salmonella- Shigella agar (SSA), Brilliant Green agar (BGA) and Thiocitrate Bile Salt Agar (TCBS) respectively. The variations in the microbial loads of the analysed study samples at P< 0.05 were significant. By the recommended standard of ICMSF (1986), all the analysed samples of the three study markets were found safe for human consumption, Oja-Ota products being of the best microbiological quality. It was, however, recommended that the application of the Hazard Analysis Critical Control Point (HACCP) principles be introduced to the local fish processors, putting their literacy level into consideration for them to be able to understand and imbibe the concept of this scheme. Key words: Atlantic cod fish, cold smoking, microbial hazard status.
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