Bacterial Assessment of Retailed Smoked Edible Frog (<i>Hoplobatrachus occipitalis</i>)

Abstract

This research work evaluated the bacteriological safety of smoked edible frog (Hoplobatrachus occipitalis) retailed in three selected markets in Ota metropolis, Ogun State, Nigeria. Three different markets namely Iju-Ota, Sango and Ijoko markets were visited and smoked edible frogs were procured. The study was conducted to determine if there is any potential risk of foodborne infection from consuming these smoked edible frogs by the populace. Microbiological analyses were carried out using nutrient Agar, mannitol salt agar, mac conkey agar, Salmonella shigella agar and eosin methylene blue agar (EMBA) and conventional methods were used to identify the bacteria isolated. The results revealed that samples from Sango market had the highest heterotrophic bacterial counts and ranged from 2.57 x 107 cfu/g to 3.47 x 107 cfu/g among the three markets. Total coliform counts ranged from 1.23 x 105 cfu/g to 2.04 x 105 cfu/g, total enterobacteriaceae counts ranged from 8.91 x 102 cfu/g to 1.29 x 103 cfu/g, total staphylococcal counts ranged from 1.82 x 105 cfu/g to 2.63 x 105 cfu/g and that of Salmonella shigella counts ranged from 8.71 x 102 cfu/g to 1.15 x 103 cfu/g. The bacterial isolates in this study belong to six genera. Presence of these bacterial isolates is highly suggestive that these products were prepared and sold under condition that would permit the survival and multiplication of various microorganisms. Proper processing and cooking of the smoked edible frog meat will get rid of these pathogens, thereby preventing foodborne infections.