FUNGI ASSOCIATED WITH THE SPOILAGE OF SMOKED DRIED FISH

ABSTRACT

Fish a vertebrate animal that lives in fresh water and salt water and it serves as a source of protein for human consumption. This study focuses on fungal species associated with the spoilage of smoked dried fish sold at Ekosodin market. Five samples of fishes gotten from different stalls were investigated for fungal contamination. Potato Dextrose Agar (PDA) and Czapek Dox Agar were used for culturing and sub-culturing at room temperature respectively at the maximum of 48 hours and 72 hours respectively. Microscopic method was also done with the grown cultures teased on a glass slide and stained with Lactophenol cotton blue. Penicillium expansum, Mucor racemosus, Rhizopus stolonifer, Rhizopus arrhizus, and Mucor circinelloides were the suspected spoilage fungal organisms found in the smoked dried fish gotten from Ekosodin market. The colony forming unit of these fungal organisms were 2.2×102 cfu\g, 2.95×102 cfu\g, 1.55×102 cfu\g, 1.10×102 cfu\g and 1.50×102 cfu\g respectively. These fungal organisms had a percentage frequency of 55%, 47.5%, 58.1%, 59.1% and 63.3% respectively. Findings from this study indicate the presence of fungal contamination in test fish. When consumed, they might be a source of infection in humans. Understanding the dynamics of fungal spoilage on smoked dried fish provides insight into potential mitigation strategies to enhance product shelf life and maintain consumers’ satisfaction.