Microbial diversity and nutritional profile of processed and unprocessed Tympanotonus fuscatus (Periwinkle), Crassostrea gasar (Oyster) and Rapana venosa (Whelk)

Abstract

A study of the microbiological quality and proximate composition of Shellfish purchased from different markets in Rivers State. The results obtained for raw and cooked shellfish are as follows: Total Viable Bacteria Count ranged from Log10 cfu/g 3.39 -7.74, Total Salmonella Count ranged Log10 cfu/g 1.5-6.47, Total Staphylococcus Count; Log10 cfu/g 3.07 -5.58, Total Vibrio Count Log10 cfu/g0 cfu/g 0.2 – 4.3. Most samples analyzed did not meet ICMSF standards for raw and cooked samples. Twelve bacteria species were isolated from raw(unprocessed) and processed periwinkle, oyster and whelk; Salmonella sp, Proteus sp, Escherichia coli, Micrococcus sp, Vibrio cholerea, Vibrio parahaemolyticus, Enterobacter sp, Klebsiella sp, Citrobacter sp, Staphylococcus sp, Bacillus sp and Pseudomonas sp. Proximate analysis showed that cooking does minimal to insignificant damage to the nutrient content in the sea foods. Handling and consumption of seafood must be undertaken carefully and knowledgeably to avoid food borne infections.