e-Περιοδικό Επιστήμης & Τεχνολογίας
(EL)
e-Journal of Science & Technology
(EN)
Fungi were isolated from fresh brown shrimps (Penaeus aztecus) purchased from
three different markets in Port Harcourt using standard mycological methods. The
total counts of heterotrophic fungi range from 2.0 x 104
spore forming units per gram
(sfu/g) to 7.1 x 104
sfu/g, while the total counts for pathogenic fungi range from 1.7 x
104
sfu/g to 7.1 x 104
sfu/g. The heterotrophic fungi and their percentage occurrence in
the H/E/T (head, exoskeleton and telson/uropod) before deterioration and about
deterioration were: Aspergillus clavatus (20%), Aspergillus flavus (20%), Penicillium
sp (20%), Rhizopus sp (20%), Rhodotorula sp (20%), and Aspergillus flavus (28.6%),
Mucor hiemalis (14.3%), Penicilllium sp (14.3%), Rhizopus sp (14.3%), Rhizopus
stolonifer (14.3%), Yeast sp (14.3%) respectively. While the pathogenic fungal
occurrence before deterioration and about deterioration in the H/E/T were: Aspergillus
clavatus (11.1%), Aspergillus flavus (22.2%), Penicillium sp (33.3%), Rhizopus
oryzae (11.1%), Rhodotorula sp (11.1%), Yeast sp (11.1%), and Aspergillus clavatus
(12.5%), Aspergillus flavus (12.5%), Mucor hiemalis (12.5%), Penicillium sp
(12.5%), Rhodotorula sp (12.5%)and Yeast sp (37.5%) respectively. Heterotrophic
fungi in the flesh before deterioration and about deterioration were, Aspergillus flavus
(33.3%), Penicillium sp (33.3%), yeast sp (33.3%) and Aspergillus flavus (22.2%),
Aspergillus niger (11.1%), Mucor plumbeus (11.1%), Penicillium sp (22.2%),
Phialophora fastigiata (11.1%), Rhizopus stolonifer (11.1%) and Rhodotorula sp
(11.1%) respectively. While the pathogenic fungal occurrence before deterioration
and about deterioration in the flesh were Aspergillius flavus (28.6%), Penicillium sp
(14.3%), Rhizopus oligosporus (28.6%), Rhizopus stolonifer (14.3%), Yeast sp
(14.3%), and Aspergillus niger (10%), Mucor hiemalis (10%), Mucor plumbeus
(20%), Penicillium sp (10%), Rhizopus stolonifer (10%), Rhodotorula sp (20%), and
Yeast sp (20%) respectively. The presence of these fungi in the shrimps is attributed
to contamination from the environment and from shrimp handlers (mongers). Also,
some of these fungi are normal flora of the shrimp which unfortunately happens to be
opportunistic pathogens or pathogens of humans. The maintenance of high personal
and environmental hygiene as well as proper heating and cooking will improve fresh
shrimp quality and prevent food-borne diseases.
(EN)
