THE SIGNIFICANCE OF IDENTIFIED BACTERIA IN FRESH FISH FROM GUBI DAM, BAUCHI STATE.

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1 Proceedings of The Academic Conference of African Scholar Publications & Research International on Challenge and Prospects Vol. 8 No th December, 2015 Bauchi State University, Gadau, University Assembly Hall, Mai Campus, Itsa-Gadau, Bauchi State. THE SIGNIFICANCE OF IDENTIFIED BACTERIA IN FRESH FISH FROM GUBI DAM, BAUCHI STATE. 1 HARUNA U.S., AND 1 BITRUS M. YELMI 1 Department of Food Science and Technology, Federal Polytechnic P.M.B 0231, Bauchi, Bauchi State, Nigeria. Abstract Potential spoilage organisms capable of growing and causing sufficient changes in fish to warrant it being described as spoiled have their varying origins and habitat. Fresh fish caught from the dam are assumed to be hygienic. Fresh fish samples were obtained from Gubi dam. The fish samples were weighed and halved from the head to the tail to get an even fillet distribution. The samples were blended with diluents to obtain a homogenous suspension. The diluent was used for serial dilution before cultivation and isolation. Well separated colonies were sub cultured on fresh culture and subsequently characterized. Smear was made by emulsifying small quantity of the bacteria colony in a drop of distilled water on glass slides. Gram staining was carried out and the stained slide was then examined. Biochemical tests were also carried out Micrococcus, Serratia, Pseudomonas, Staphylococcus, Proteus, Bacillus, Aeromonas, Acinetobacter., Keywords: Gubi dam, Fresh fish, Microorganism, INTRODUCTION Gubi dam is the most reliable source of water in Bauchi metropolis and other areas of the state. Potential spoilage organisms capable of growing and causing sufficient changes in fish to warrant it being described as spoiled have their varying origins and habitat 1. Fresh fish caught from the dam are assumed to be hygienic. Fresh fish are either fish kept alive until it is consumed, or dead fish preserved only by cold water or ice 2 Fish caught in very cold, clean water carry the lower numbers where as fish caught in warm water have slightly higher counts. The bacteria on temperate water are all classified according to their growth temperature range. Psychrophiles or Psychrotrophs (cold-tolerant) are bacteria capable of growth at 0 0 c but with maximum growth temperature around 20 0 c and optimum temperature at 15 0 c. In warmer waters, higher numbers of mesophiles can be isolated. The objective of this study is to search for pathogenic bacteria in gubi dam fish.

2 MATERIALS AND METHODS Fresh fish samples were obtained from Gubi dam. The fish samples were weighed and halved from the head to the tail to get an even fillet distribution. The samples were blended with diluents to obtain a homogenous suspension. The diluent was used for serial dilution before cultivation and isolation. Well separated colonies were sub cultured on fresh culture and subsequently characterized. Smear was made by emulsifying small quantity of the bacteria colony in a drop of distilled water on glass slides. Gram staining was carried out and the stained slide was then examined. Biochemical tests were also carried out. RESULTS AND DISCUSSION. From the result obtained bacteria implicated were Micrococcus, Serratia, Pseudomonas, Staphylococcus, Proteus, Bacillus, Aeromonas, Acinetobacter. The organisms are of the pathogenic and Enterobacteriacae origin. And the presence of pathogenic species is independent on a number of factors including the sources of nutrients used in the fish rearing, the extent of feeding, the population density, method used to harvest. Though Cl. botulinum was not confirmed, it was reported 1 that high incidence of the organism may have been aggravated by excessive feed levels. Also, the use of animal and human excreta to enrich fish rearing, adjacent agricultural lands, can significantly increase the incidence of bacteria. Organisms identified and their significance. Genera Gram Examples of Reaction species Acinetobacter Negative A. Hydrophilia A. calcoaceticus Significance Pathogenic to man and fish Deduction Bacillus Negative B.subtilis Meat and seafood spoilage Micrococcus Positive M.roseus(pink) Amylaseproducing Serratia (pink or magenta) Positive M. luteus(yellow) Discolouration in foods Staphylococcus Negative S. marcescens Spoilage of

3 seafood Proteus Negative P. flourescens Pathogenic, producing entro toxin Staphylococcus Negative S. aureus Spoilage of seafoods Gastroenteritis The organisms deduced from the above table are of the pathogenic and Enterobacteriacae origin. And the presence of pathogenic species in agriculture is dependent on a number of factors including the sources of nutrients used in the fish rearing, the extent of feeding, the population density, method used to harvest. Though Cl. botulioium was not confirmed, Huss (1995) reported that high incidence of the organism may have been aggravated by excessive feed levels. Also, the use of animal and human excreta to enrich fish rearing, adjacent agricultural lands, can significantly increase the incidence of enteric pathogens in both growing waters and the harvested animal (Dalsagaard et al, 1995). Conclusion Fish is normally considered to be sterile, but micro-organisms are found on all the outer surfaces (skin and gills) and in the alimentary tract of live and newly caught fish in varying number. A normal range of cfu/g in the gills and intestines, between cfu (colony forming units)/cm 2 on the skin as outlined by Al-Harbi and Uddin As a result, the samples were halven to get the proximate microbial load of the colony forming unit/cm 2 on the flesh of the fish. From the plate count the cfu/ml obtained was at the range of An indication of the presence of bacteria on the flesh of the fish samples. The cultural characteristics on the flesh of the fish samples. The cultural characteristics uncovered colonial characters as branching and non-branching, pigmented and non-pigmented, curve indention and round like growth, dense and transparent characteristics. The morphological characteristics and grams reaction includes rod and cocci bacteria, gram negative, gram positive and gram variable organisms respectively. With some appearing with pigmentation and others lacking pigmentation. Motility test of the isolate

4 included those that were motile and those non-motile. The bacterial counts were high due to the very high contamination of the dam water. REFERENCE Al-Harbi Ahmed, H. and Uddin Naim M. (2003). Fish culture project. Natural Resources and Environment Research Inst. King Abdulaziz city for science and technology Saudi Arabia Pp. 2-3 Anonymous (1998). Bacteria in water revised November water/g980.utm. pp. 1-5 retrieved 10th January, Dalgaard, P. (1993). Evaluation and prediction of microbial fish spoilage. Ph. D. Thesis. The Technological Laboratory of the Danish Ministry of fisheries and the Royal Veterinary and Agricultural University, Denmark. Dainty, R. H. nd Mackey, B. M. (1992). The Relationship between the phenotypic properties of bacteria from chilled stored meat and spoilage processes. Soc. Appl. Bacterial Symp. Ser Duncan, A and Adenighe, F. (1994). Water Pollution in Nigeria. The Nigerian Engineer 32(1) p. 10. Egbere, John O. (2008). Principles and practice of food microbiology. Reprinted edition Deka publications, Jos pp. 6-14, Ezeama, C. F. (2007). Food Microbiology fundamental and applications Natural print Ltd Lagos pp 6-16, F. A. O. (1994). Review of the state of world marine fishery resources FAO fish Tech. pp Freeman, D. W. and Heamsberger, J. O. (1993). An Instrumental method for determining rancidity in frozen catfish fillets. J. Aquat. Food Prod. Technol 2, Gram Lone and Paw Dalgaards (2002). Fish spoilage bacteria problems and solutions Available from _udi=b6vrv-46p9tw Retrieved 1/5/ Huss, Hall (1994). Assurance of seafood quality. FAO Fisheries Technical paper No FAO Rome. Husa Henrick (1995). Composition of Fish. Revised and updated version DANIDA financed pp (mhtml:file://f:\u%20ksesame\quality%20and%20 quality20changes%20in%20freshretrieved 10/13/2008). Ihekoronye, A. I. and Ngoddy, P. O. (1985). Integrated food science and technology for tropics 1 st Macmillan publishers Limited London. Pp. 96, Jideani, V. A. and Jideani, I. A. (2006) Laboratory Manual of food bacteria. Amana Printing Press Kaduna 1 st edition. Pp ,

5 Jorgensen, B. R., Gibson, D. M. and Huss, H. H. (1988). Microbiology quality and shelf life prediction of chilled fish. International Journal Food Microbiol. 6, Okaka, J. C. and Okaka A. N. C. (2001) Foods: composition, spoilage, shelf life extension. OcJanco academic publishers Enugu p. 27. Olaosebikan David B. and Raji Aminu (2005). Field Guide to Nigerian freshwater fishes. Federal College of fresh water fisheries technology, New Bassa Nigeria. gmail.com (BSADP Bauchi retrieved, (2009). Kaduna Polytechnic (2004): Practical Manual of Food Technology and Nutrition and Diabetics for School and Industries. Kaduna Polytechnic Press, pg Whiten, D. N. (1992). Standard method for the examination of water and waste water 18 th edition. American water work Association and water pollution control. Federal Washington pp. 34, Yoshinaka, R. Sato, K. Anbe, H. Sato, M. and Shimizu (1988): Distribution of collagen in body muscle of fishes with different swimming modes comp- Biochemical physiological, 89B

Survival of Aerobic and Anaerobic Bacteria in

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