ABSTRACT
Smoked mackerel fish (Scomber scombrus) is associated with microorganisms which are capable of causing spoilage. A 1g of the fish sample was made and serial dilution of 1: 10-1 to 1: 10-5 were made from 10ml of the fish sample. From the dilution, 1ml of each diluent was plated on nutrient agar to permit the growth of the common bacterial organisms from the spoiled smoked mackerel fish (Scomber scombrus). Duplicate plate were performed to each dilution. The plate was stirred gently to ensure even distribution of diluent and was incubated in inverted position at 370C for 24 hours. After 24 hours the colonies were counted. Gram staining was carried out on the colonies and examined microscopically alongside other biochemical tests to identify the microbial load of Bacillus spp, Lactobacillus spp, Salmonella spp and Micrococcus spp. This indicates that smoked mackerel fish is easily spoilt when left for a long time. From the work carried out on the spoiled smoked mackerel fish care should be taken before the consumption in other to save lives.
TABLE OF CONTENTS
Abstract
CHAPTER ONE
1.0 Introduction
1.1 Background of Study
1.2 Statement of Problems
1.3 Research Objectives
1.4 Research Question
1.5 Research Hypothesis
1.6 Scope of Study
1.7 Significance of study
1.8 Limitation of study
1.9 Definition of terms
CHAPTER TWO
2.0 Literature Review
CHAPTER THREE
3.0 Research methodology
3.1 Research Design
3.2 Population of study
3.3 Sampling Design and Procedure
3.4 Data Collection Instrument
3.5 Administration of Data Collection Instrument
3.6 Methods of data analysis
CHAPTER FOUR
4.0 Data Presentation and Analysis
4.1 Data Presentation
4.2 Test of Hypothesis
CHAPTER FIVE
5.0 Summary, Conclusion and Recommendation
5.1 Summary
5.2 Conclusion
5.3 Recommendation
References
Questionnaire