Proceedings of The Academic Conference of African Scholar Publications & Research International on Challenge and Prospects Vol. 8 No. 5. 10th 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.
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
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 10 3 10 9 cfu/g in the gills and intestines, between 10 2 10 7 cfu (colony forming units)/cm 2 on the skin as outlined by Al-Harbi and Uddin 2003. 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 10 2 10 3. 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
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