Evaluation of Bacteriological Quality of Dried Crayfish (Procambarius clarkil) Sold at Selected Markets in Federal Capital Territory (FCT), Abuja, Nigeria

Dried crayfish are known to be important for human nutrition. Four hundred samples of dried `crayfish were purchased from six different markets and taken to bacterial zonooses laboratory for evaluation of microbial quality. Samples were analysed for bacterial load counts using standard microbiological methods. Total aerobic plate counts ranged from 6.74 ± 0.53 log10cfu/g for Bwari and 8.23 ± 0.36 log10cfu/g for Garki respectively, while total coliform counts ranged from 7.73 ± 0.48 logcfu/g for Gwagwalada to 8.31± 0.22 log10cfu/g for kubwa respectively. The common genera of bacterial isolated were Staphylococcus species (298;74.5%) and Streptococcus species (242;60.5%), Escherichia coli (230; 57%) Bacillus species (212;53%), Salmonella spcies (196; 49%) and Pseudomonas species (188; 47%). Overall, the highest value 8. 31 ± 0.22logcfu/g was obtained for both aerobic plate count and coliform counts which is much higher than the reference value of 5.7log10cfu/g for International commission on microbiological specification for food. This therefore highlights the need to improve the processing, handling, distribution, storage and transportation of dried crayfish in other to enhance consumer safety.