尼日利亚阿夸伊博姆州主要湿地对虾(Macrobrachium vollenhovenii)鱼片中微生物负荷、物种特征和组成的评估

MU Effiong, Adeyemi
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引用次数: 0

摘要

本文旨在评估尼日利亚阿夸伊博姆州主要湿地(Nwaniba、Ibaka、Ibeno 和 Itu)对虾(Macrobrachium vollenhovenii)鱼片中的微生物负荷、物种特征和组成。采用标准微生物学程序测定了虾片中的微生物量、物种特征和组成。研究结果显示,伊贝诺样本中的异养细菌总数为 2.10 x 104cfu/g,伊图样本中的异养细菌总数为 7.30 x 104cfu/g。伊图样本的异养真菌总数也达到了最高值(3.5 x 104cfu/g)。共分离出 8 种细菌(金黄色葡萄球菌、白葡萄球菌、产气肠杆菌、蜡样芽孢杆菌、大肠杆菌、黄微球菌、自由节杆菌和外生沙门氏菌)和 6 种真菌(热带念珠菌、黑曲霉、黄曲霉、赤霉菌、粘孢子菌和根瘤菌)。 细菌类中,黄曲霉和自由节杆菌的出现率为 100%,而真菌类中则是热带念珠菌。在这些湿地地区的对虾样本中发现这些病原生物,可能会对对虾消费者的健康造成威胁,尤其是在对虾产品未煮熟或食用前加工不当的情况下。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Assessment of Microbial Loads, Species Characterization and Composition in Prawn (Macrobrachium vollenhovenii) Fillets from Major Wetlands in Akwa Ibom State, Nigeria
The objective of this paper is to assess the assessment of microbial loads, species characterization and composition in prawn (Macrobrachium vollenhovenii) fillets from major wetlands (Nwaniba, Ibaka, Ibeno and Itu) in Akwa Ibom State, Nigeria. The microbial loads, species characterization and composition in prawn fillets were determined using standard microbiological procedures. Results from the study revealed total heterotrophic bacterial counts ranging from 2.10 x 104cfu/g in samples from Ibeno to 7.30 x 104cfu/g from Itu samples. Samples from Itu also recorded the highest values (3.5 x 104cfu/g) of total heterotrophic fungal counts. A total of eight bacterial (Staphilococcus aureus, S. albus, Enterobacter aerogenes, Bacillus cereus, Escherichia coli, Micrococcus luteus, Arthrobacter freundii and Salmonella ecterica) and six fungal (Candida tropicalis, Aspergillus niger, A. flavus, A. terreus, Mucor mucedo, and Rhizopus sp) species were isolated.  The bacterial species, Micrococcus luteus and Arthrobacter freundii had 100% frequency of occurrence while in the fungal group it was Candida tropicalis. The presence of these pathogenic organisms in prawn samples from these wetland areas may infer possible threat to the health of prawn consumers especially when the products are undercooked or poorly processed before consumption.
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