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MICROBIOLOGICAL ANALYSIS OF SPOILED SMOKED MACKEREL FISH (SCOMBER SCOMBRUS) SOLD IN ABAKPA DAILY MARKET

CHAPTER ONE

INTRODUCTION

1.1 Background of the Study

The microbiological analysis of spoiled smoked mackerel fish (Scomber scombrus) is a crucial area of research due to its implications for food safety and public health. Smoked mackerel, a popular fish product, is consumed widely due to its taste and preservation method, which extends its shelf life compared to fresh fish (Opara et al., 2019). However, the spoilage of smoked mackerel can pose significant health risks if not properly managed.

Spoilage in smoked fish often results from microbial contamination, which can occur at various stages, from processing to storage (Oladoye et al., 2021). The presence of pathogenic microorganisms in spoiled smoked mackerel is a serious concern as it can lead to foodborne illnesses. Studies have shown that microorganisms such as Salmonella, Listeria monocytogenes, and Staphylococcus aureus can proliferate in improperly handled or stored smoked fish, leading to potential outbreaks (Akinmoladun et al., 2020).

The sale of spoiled smoked mackerel is prevalent in markets where refrigeration facilities are inadequate or absent. In Abakpa Daily Market, a notable market in Nigeria, the sale of such products is common due to high demand and insufficient regulatory oversight (Nwachukwu et al., 2022). This situation underscores the need for rigorous microbiological analyses to assess the safety of smoked fish available in local markets.

Several studies have addressed the microbiological quality of fish and fish products, emphasizing the need for regular monitoring to prevent health hazards (Olayemi et al., 2019). For instance, microbiological analyses of smoked fish from various markets have highlighted the prevalence of spoilage organisms and their potential health risks (Alabi et al., 2021). These studies stress the importance of adhering to proper smoking techniques and storage conditions to minimize microbial contamination.

The spoilage of smoked fish can be attributed to various factors including the initial microbial load, environmental conditions, and the efficacy of the smoking process (Adeniran et al., 2020). The smoking process, while effective in preserving fish, does not eliminate all microorganisms, and improper handling or storage can lead to spoilage (Fawole et al., 2021). Thus, continuous monitoring and microbiological testing are essential to ensure the safety and quality of smoked mackerel sold in local markets.

In addition to safety concerns, the economic implications of consuming spoiled smoked fish are significant. Spoiled fish can lead to health issues that may require medical treatment, increasing healthcare costs for consumers (Ige et al., 2019). Furthermore, the economic loss associated with spoiled fish products affects both sellers and buyers, making it a critical issue for local economies.

Understanding the microbiological profile of spoiled smoked mackerel from Abakpa Daily Market can provide valuable insights into the types of microorganisms present and their potential impact on public health. This information is crucial for developing strategies to improve food safety practices and ensure the quality of smoked fish products (Adeyemo et al., 2022).

1.2 Statement of the Problem

The primary issue addressed in this study is the microbiological safety of smoked mackerel fish sold at Abakpa Daily Market. Spoiled smoked mackerel presents a significant public health risk due to the potential presence of harmful microorganisms. Despite the popularity of smoked fish in local markets, there is limited data on the microbiological quality of these products, leading to possible health hazards for consumers. This study aims to identify the types of microorganisms present in spoiled smoked mackerel and assess the associated risks, thereby providing crucial information for improving food safety practices in local markets.

1.3 Objectives of the Study

The main objective of this study is to determine the microbiological quality of spoiled smoked mackerel fish (Scomber scombrus) sold at Abakpa Daily Market.

Specific objectives include:

i. To evaluate the impact of spoilage on the microbiological safety of smoked mackerel fish.

ii. To determine the types and concentrations of microorganisms present in spoiled smoked mackerel.

iii. To find out the correlation between spoilage levels and microbial contamination in smoked mackerel.

1.4 Research Questions

i. What is the impact of spoilage on the microbiological safety of smoked mackerel fish?

ii. What types and concentrations of microorganisms are present in spoiled smoked mackerel?

iii. How does the level of spoilage correlate with microbial contamination in smoked mackerel?

1.5 Significance of the Study

This study is significant for several reasons. First, it provides valuable insights into the microbiological quality of smoked mackerel sold in Abakpa Daily Market, helping to identify potential health risks associated with spoiled fish. Second, the findings can inform local food safety practices and regulatory measures, improving the overall safety of fish products in the market. Lastly, the study contributes to the broader understanding of microbial contamination in smoked fish, which is essential for developing effective strategies to prevent foodborne illnesses and protect consumer health.

1.6 Scope of the Study

The scope of this study is limited to the microbiological analysis of spoiled smoked mackerel fish (Scomber scombrus) sold at Abakpa Daily Market. The study focuses on identifying and quantifying the microorganisms present in spoiled fish and assessing the impact of spoilage on the microbiological safety of the product. The research is confined to the market setting and does not extend to other fish markets or regions.

1.7 Limitations of the Study

The study may face several limitations, including the potential variability in spoilage levels and microbial contamination among different batches of smoked mackerel. Additionally, the availability of samples may be limited due to the transient nature of fish sales in the market. The study's findings are specific to Abakpa Daily Market and may not be generalizable to other markets or geographical areas.

1.8 Definition of Terms

Microbiological Analysis: The examination of microorganisms present in a sample to determine their type and concentration.

Spoiled Smoked Mackerel: Smoked mackerel that has undergone deterioration, leading to the presence of harmful microorganisms.

Scomber scombrus: The scientific name for mackerel, a type of fish commonly smoked and sold in markets.

Foodborne Illness: Diseases caused by consuming contaminated food, often resulting from microbial contamination.