Comparative microbial evaluation of two edible seafoodP. palludosa (apple snail) and E. radiata (clam) to ascertain their consumption safety

Advanced Research Journal of Biochemistry Vol. 2 (1) pp. 062-066, July, 2014. © Advanced Scholars Journals

Full Length Research Paper

Comparative microbial evaluation of two edible seafoodP. palludosa (apple snail) and E. radiata (clam) to ascertain their consumption safety

Bassey S. C., Ofem O. E., Essien N. M. and M. U. Eteng

Department of Physiology, College of Medical Sciences, University of Calabar, Nigeria.

Department of Biochemistry, College of Medical Sciences, University of Calabar, Nigeria.

*Corresponding author: e-mail: [email protected]

Accepted 8 July, 2014

Abstract

Microbial evaluation of two edible seafood, Pomecia palludosa (apple snail) and Ergeriaradiate (clam) were undertaking in this study to ascertain its consumption safety. These sea-food were processed as either fresh sun-dried or cooked oven-dried samples. Results revealed thatthe bacteria loadin fresh samples of E. Radiate(2.20 x 10⁶ - TNT CFU/ml) was significantly (p<0.05) higher compared with P. palludosa(6.10 x 10³ - 3.30 x 10⁸ CFU/ml). The coliform count was also significantly (p<0.05) higher in E. Radiate(4-10 coliform/100ml) than in P. palludosa(3-6 coliform/100ml). Cooking significantly (p<0.05) reduced the bacteria load and coliforms in both samples. In P. palludosa, a total of 26 bacteria were isolated: Staphylococcus aureus and Streptococcus pneumonia were most frequent, a total of 20 bacteria were isolated from E. radiata, Vibro spp. and E. colibeing most frequent.The three fungi isolates from freshE. Radiate and P. Palludosawere completely eliminated by cooking. In conclusion, fresh samples of clam and apple snail contain huge microbial load, hence adequate processing and proper cooking is needed before they are consumed. Nevertheless, the vast microbial loads in these species of sea-food could serve as a ready source of microbes in some processing industries.