Isolation and Identification of Bacteria in Retailed Smoked Fish, Within Bauchi Metropolis

Abstract

smoked fish samples were bought from retailers within Bauchi metropolis, from three different locations, for the isolation and identification of bacteria. 16 (53%) of the samples were catfish (Clarias specie) which were dried in the sun before smoking (DSF) and the other 14 (47%) samples were frozen mackerel which had been thawed before smoking (ISF). The dried smoked fish (DSF) samples showed the mean bacteria count of 2.4 x 10 4 cfu/g which was observed to be less than the mean count in iced smoked fish (ISF) samples which is 2.8 x 10 4 cfu/g. The three different locations which includes: Yelwa market, Wunti market and Muda Lawan market showed different aerobic bacteria count. A serial dilution of up to 10 -3 in peptone water was carried out. 1ml of each sample was cultured by pour plating on Nutrient agar and McConkey agar and incubated at 37 o C for 24 hours. The isolates identified were Staphylococcus aureus, Salmonella typhi, Proteus mirabilis, Klebsiella spp, Streptococcus spp and Bacillus cereus. The biochemical tests carried out for the identification for these isolates includes: Catalase test, Coagulase test, Urease test, triple sugar ion test, citrate utilization test and indole formation test. Key Word: smoked fish, bacteria, identification, serial dilution