FUNGI ASSOCIATED WITH SPOILAGE OF SMOKED DRIED FISH

Code No: 456538

₦5,000.00

ABSTRACT

Table of Content

TITLE PAGE

Certification

Dedication

Acknowledgement

Table of Content List of Tables

ABSTRACT

CHAPTER ONE: INTRODUCTION

1.1 Background of the study

1.2 Objective of the study

1.3 Scope of the study

1.4 Justification of the Study

CHAPTER TWO: REVIEW OF LITERATURE

Literature Reeview

CHAPTER THREE: RESEARCH METHODOLOGY

3.1 Sample Collection

3.2 Equipment Used

3.3 Reagent Used

3.4 Preparation Culture media(SDA Agar) for Fungi

3.5 Identification of Microorganism

CHAPTER FOUR: DATA PRESENTATION

Result And Discussion

CHAPTER FIVE: CONCLUSION AND RECOMMENDATION

5.1 Conclusion

5.2 Recommendation

References

This study was carried out on fungi associated with spoilage of smoked dried fish. To achieve this 2 research objectives were formulated. The study made use of four fish samples. The Four fish samples used for the study were purchased from four different location A,B,C and D in Eke-Awka market. Test tube, Text tube rack, Conical Flask, Electric blender, Autoclave, Cork borer, Microscope and Inoculating loopThe study ultilized were used to carry out the study. The reagents used in the study include the Distill water and Ethanol.
The preparation culture media(SDA Agar) for Fungi and mode for identification of microorganism were respective described in chapter three of the study. The evidence from the study have showed that there are fungi associated with smoked dried fish and those fungi possess mycotoxins that pose danger to human and animal health as they are toxic to vertebrates and other animals in low concentrations.

This indicates that it is necessary to show a dose-response relationship between the mycotoxin and the disease which this study to has evidently shown. Hence, it can be said that most of the smoked dried fish vended in Eke Awka contain some level of fungi contamination. Based on the findings, the researcher recomended that proper care should be taken by fish vendors during processing and sell. And fishes meant for consumption should be properly washed and boiled in other to kill any presence of fungi and it micro toxin.

CHAPTER 1

1.1 Background Of The Study

Fish is highly nutritious with high protein content. However, it is a suitable medium for growth of microorganisms, if poorly processed (Oparaku and Mgbenka, 2012). The growth of microorganisms and other non-microbial activities such as lipid oxidation contribute to the deterioration of fish products (Martin, 2010). An increase in the ambient temperature triggers favourable conditions for microorganisms to thrive, which reduces the quality of fish and its potential keeping time leading to food loss (Abolagba et al., 2011).

Preserving food and other perishable products like fish and meat generally involves processes that impede growth of microorganisms either by the addition of growth inhibiting ingredients or adjusting storage conditions by freezing or drying (Akise et al., 2013). Processing methods affect the microorganisms in fish in different ways, resulting in different types of micro-flora and different risks from spoilage organisms and pathogens.

In dried fish, the micro-flora are prevented from growing by the storage method used and the product may have a long shelf life in the preserved state. However, the microbial load of fish rarely indicates the quality of the fish, but gives an indication of the risk of spoilage induced since each of the organisms has different ways of affecting the health conditions of consumers of such contaminated fish (Gram et al.,2015). As result there is a need to investigate microorganisms such fungi that are associated to fish spoilage. This necessitated this study into investigating fungi associated with smoked dried fish vended in Eke â€“Awka Market in Anambra state.

1.2 Aims/Objectives of the study.

The aim of the study is to investigate the fungi associated with spoilage of smoked dried fish. Specifically, the objective of the study is to;

1. Isolated the fungiâ€™s associated to smoked dried fish vended in Eke-Awka market.

2. To identify the fungi associated to smoked dried fish.

1.3 Scope of the study

The scope of the study covers the fungi associated with smoked dried fish that are vended in Eke- Awka market. The scope will also cover the isolation and identification of fungi associated to smoked dried fish.

1.4 Justification

â€¢ Smoked dried fish constitute a major source of animal protein for a vast majority of the population in Nigeria, particularly the rural areas.

â€¢ It is therefore important from toxicological points of view to investigate the growth and effects of fungi on smoked â€”dried fish.