Bacteria found in fresh water fish (tilapia)

📄 Project Abstract

Fish has been one of the main foods for humans for many centuries and still constitute an important part of the diet in many countries (Leisneret al., 1995). In Nigeria, the short supplies of animal protein together with the increasing human population have raised the cost of animal protein to a level almost beyond the reach of the low income group (Ezeriet al.,2001). As a result, there is a considerable increase in the demand for fish being thecheapest source of animal protein. (Ladipoetal., 1981). The advantages of fish as a food are its easy digestibility and high nutritional value (Leisneret al., 1995). These important attributes make the commodity readily susceptible to microbial attack particularly bacteria (Adams et al., 1999). Fish flesh naturally contains very low levels of carbohydrates and these are further depleted during the death struggle of the fish (Adams et al., 1999). This has two important consequences for spoilage. Firstly, it limits degree of post mortem acidificat...