BACTERIOLOGICAL ASSSESSEMENT OF SMOKED TILAPIA FISH (Tilapia zilli) FISH USING AN IMPROVED TRADITIONAL SMOKING KILN

Abstract

This experiment titled the Bacteriological assessment of Tilapia fish using an improved traditional smoking kiln compared the bacterial load between traditional smoking kiln and improved traditional smoking kiln. The data was subjected to ANOVA of variance, Duncan multiple test was used to separate the means using the SPPS values obtained for the traditional smoking kiln ranges from 1.53C × 10-6±0.1, 9.75a×10-6±0.38, 10.22a×10-6±0.57 and 12.17a×10-6±0.03 while that of improved traditional smoking kiln ranges from1.53C ×10-6±0.1, 9.75a×10-6±0.38, the result obtained were significantly different P>0.05,the bacterial isolated had the following frequency which are Staphylococcus aureus 30%, Sporosarcina species 18%, Bacillus substilis 34% and Clostridium botilium 18% respectively. The study concluded that bacterial are heavily implicated in the traditional smoking kiln(TSK) when compared to improved traditional smoking kiln (ITSK). The study recommends that other preservative measures should be undertaken such as addition of brine, proper handling processes to minimize the incidence of harmful bacterial load.