MICRO ORGANISMS ASSOCIATED WITH THE PALMS OF FISH HANDLERS IN OKO, ORUMBA NORTH L.G.A ANAMBRA STATE
Studies on the micro organisms associated with the palms of fish handlers in Oko, Orumba North Local government Area of Anambra state was carried out. Five (5) samples were collected by swabbing the palms of five (5) different fish handlers and swabs placed in sterile containers of distilled water and cultured on Nutrient. Agar, MacConkey Ager, Chocolate, Blood Agar, potato Dextrose Agar, sabobourand Dextrose Ager, and yeast Extract. Analysis revealed the presence of staphylococcus aureus, staphylococcus epidermidis, Escherichia coli, micrococcus spp, streptococcus spp, klebsiella spp, pseudomonas spp as bacterial isolates These micro organisms are pathogenic and the risk of infection can be reduced by observing hygienic practices at all levels of production, transportation, storage, handling, marketing and processing of fish
- BACKGROUND OF THE STUDY
According to Mader, (2001), fishes are aquatic, gill-breathing vertebrates that usually have fins and skin covered with scales.
Also, Taylor, Green and Stout, (2002), defined fish as a variety cold-blooded vertebrate animal that lives in fresh and salt water, they breathe through the gills and use fins and tail for swimming.
According to Fox and Cameron, (1995), the fresh of fish is composed of bundles of short fibres called myomeres, which are held together by thin layers of connective tissue composed of collagen. Thus, protein of fish differs from that of meat in having less connective tissue and no elastin. The absence of tough elastin and the conversion of collagen into gelatin which occurs during cooking, make the protein of cooked fish easily digestible. Fish contains rather more water and waste matters than meat. The varieties of fish consumed have also changed in recent years. In the UK cod, together with haddock, halibut and plaice, have traditionally been the most popular fish farming is also a developing industry both salmon fish and rainbow trout being produced in this way in Britain. Continue reading MICRO ORGANISMS ASSOCIATED WITH THE PALMS OF FISH HANDLERS IN OKO