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ABSTRACT
The study investigated the effects of rosemary (Rosmarinus officinalis) and curry leaves (Murraya koenigii) powders on the microbial load of smoke-dried African catfish (Clarias gariepinus) stored under ambient temperature conditions. Smoke-dried fish is highly susceptible to microbial contamination, which compromises its shelf life and quality. Natural plant extracts, particularly those with antimicrobial properties, offer a promising alternative to synthetic preservatives. Four treatments were evaluated: Sample A (control, no treatment), Sample B (treated with rosemary powder), Sample C (treated with curry leaves powder), and Sample D (treated with both rosemary and curry leave powders), these treatments were prepared in separate plastic bowls with 40g of each powder for B and C and 20g each of both powders for D to 1000ml of water and the fish were placed in each bowl for 20 minutes before smoke-drying. Comparative analyses of the microbial load of the treated fish samples during ambient storage were taken twice. The fish samples were analysed using Potato Dextrose Agar and Nutrient Agar for fungi and bacteria respectively. The microbial load after storage showed that the highest number of microbial counts occurred in smoke-dried Clarias gariepinus treated with both rosemary and curry leaves extracts and the lowest in smoke-dried Clarias gariepinus treated with rosemary. The individual treated samples had a lower microbial load compared to the control and the combined treated samples,the combination treatment showed the antagonistic effects of the combination of rosemary and curry leaves powders. The study reveals that all four smoke-dried fish sample treatment had a relatively low bacterial and fungal count below the 5 x 105 cfu/g recommended by the International Commission of Microbial Specification for Food and Food products (ICMS, 2002) This study highlights the effectiveness of plant-based antimicrobials in improving fish preservation.
