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Bacteriological Quality of Smoked Fish Would Cover the Bacteria That Affect Smoked Fish and Its Public Health Implications

Bacteriological Quality of Smoked Fish Would Cover the Bacteria That Affect Smoked Fish and Its Public Health Implications

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DEDICATION

This research material, titled “Bacteriological Quality of Smoked Fish Would Cover the Bacteria That Affect Smoked Fish and Its Public Health Implications” is dedicated to God for His boundless grace and guidance. It is also a tribute to all computer enthusiasts whose contributions made my research journey smoother and enriched my documentation process, making the experience truly fulfilling.



ACKNOWLEDGEMENT

I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Microbiology for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Bacteriological Quality of Smoked Fish Would Cover the Bacteria That Affect Smoked Fish and Its Public Health Implications provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.



TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction
    • ⋮

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction
    • ⋮

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • ⋮
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES


    ABSTRACT

    Fish are classified as any of the cold-blooded aquatic vertebrates of the super class Pisces typically showing gills, fins and streamline body. In addition Fish also refers to any other form of marine or fresh water animal that can be used for human consumption. Fish is also an important part of a healthy diet since it contains high quality protein but typically presents a low fat percent when compared to other meat. The production and consumption of fish in Nigeria has been a major source of animal protein which has competed favourably with meat. Catfish (Clariasgariepinus) has been reported to be a very important fresh water fish in Nigeria. It has enjoyed wide acceptability in most parts of the country because of its unique taste, flavour and texture. It is widely distributed, extensively cultivated in ponds.

    Fish is one of the best sources of proteins, vitamins and minerals and are essential nutrients required for supplementing both infant and adult diets (Abdullahi et al., 2009). In Nigeria, Fish can be eaten, preserved, or processed (smoked) and form a much cherished delicacy that cuts across socio-economic, age, religious and educational barriers (Adebayo-Tayo et al 2012). As earlier reported, the microbial flora associated with freshly harvested fish is principally a function of the environment in which the fish are caught and not of the fish are caught and not of the fish species; hence the indigenous microbial population of fish can vary significantly (Shewan 2014).

    A similar report on fish confirmed that fish because of their soft tissues and aquatic environment are extremely susceptible to microbial contamination. Millions of bacteria, many of them potential spoilers are present in the surface slime, on the gills and in the intestines of live fish although the flesh itself is normally sterile. Bacteria growth and invasion on the fish are prevented by the body’s natural defence system during life but after death the defence system breaks down and the bacteria multiply and invade the flesh (Abolagba and Uwagbai 2011).


    Bacteriological Quality of Smoked Fish Would Cover the Bacteria That Affect Smoked Fish and Its Public Health Implications

    CHAPTER ONE

    1.1 Introduction

    … As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of technical terms.…

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …

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