ISSN:  1579-­4377  

MICROBIOLOGICAL QUALITY SEAFOOD PROCESSORS AND WATER

USED IN TWO DIFFERENT SEA PROCESSING PLANTS IN NIGERIA
Okonko1* IO, Donbraye2 E, and Ogun3 AA

1
Department of Virology, University of Ibadan College of Medicine, University College Hospital (UCH), Ibadan, Nigeria. WHO Regional Reference
Polio Laboratory, WHO Collaborative Centre for Arbovirus Reference and Research, WHO National Reference Centre for Influenza.
2
Department of Medical Microbiology and Parasitology, College of Health Sciences, Obafemi Awolowo University (OAU), Ile-Ife, Nigeria

3
Department of Epidemiology, Medical Statistics and Environmental Health, Faculty of Public Health, College of Medicine, University of Ibadan,
Ibadan, Nigeria

ABSTRACT
This study reports the microbiological quality of seafood processors and water used in two different
seafood processing plants. Samples of water were collected and palms of seafood processors in two
different processing plants were swabbed and microbiologically analyzed for the presence of
microorganisms. Total plate counts and enterobacteriaceae counts were enumerated using Plate
Count Agar (PCA) and Eosin Methylene Blue (EMB) Agar respectively. Isolates were characterized
from the samples on PCA with percentage of occurrence of different microorganisms characterized.
All palms sampled haboured Bacillus sp. [8(32.0%)] and Staphylococcus sp. [6(24.0%)] which
were most frequently isolated. These pathogens were also present in all the palm swab of all the
frozen seafood processors/handlers and water used by them, followed by Enterobacter sp.
[4(16.0%)] and Flavobacterium sp. [3(12.0%)]. Micrococcus sp. [1(4.0%)], Pseudomonas
aeroginosa [1(4.0%)], Streptococcus faecalis [1(4.0%)] and Escherichia coli [1(4.0%)] were only
isolated from water samples and none from the swab samples. Seafood processors may be sources of
microbial chance inoculation, microbial food poison, food intoxication and food spoilage hence,
food processors may be counter productive by being responsible for public health hazard and loss of
revenue. The findings of this study indicated that using current WHO/FAO guidelines and standards
for foods and water, none of the food processors were within acceptable standards, also only 40% of
the water samples were acceptable and 60% were unsatisfactory quality. Unsatisfactory results were
due to high colony counts, presence of determinants/index of food and water quality- E. coli,
Streptococcus faecalis, and S. auerus. There were significant correlations between bacteriological
quality and food hygiene training, and waste product management polices. This study suggests that
there is need to improve on hygienic practices in public food service outlets in order to obtain
relatively safe processed seafood products for human consumption.
KEYWORDS
Coliform counts, frozen seafood, microbiological quality, WHO/FAO standards, seafood processors,
total counts.

 
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INTRODUCTION
In Nigeria, there is a large number of public frozen seafood processing services distributed along the
country, where a considerable number of people buy their frozen seafood product daily. Serious
consequences relating to national productivity and development can arise from lack of hygiene and
sanitation in such outlets.
There have been several reports on the health risks associated with the consumption of
processed seafood, ranging from allergic reactions, stomach and intestinal cancerous growths, a
general degeneration of peripheral cellular tissues, to gradual breakdown of the digestive and
excretive systems in a statistically high percentage of people examined. Few of these reports
however, have looked at the likely risks from a microbiological food safety point of view (Edema et
al., 2005).
Unsafe water is a global public health threat, placing persons at risk for a host of diarrheal
and other diseases as well as chemical intoxication (Hughes and Koplan, 2005). Unsanitary water
has particularly devastating effects on young children in the developing world. Each year, >2
million persons, mostly children <5 years of age, die of diarrheal disease (Kosek et al., 2003;
Parashar et al., 2003). For children in this age group, diarrheal disease accounted for 17% of all
death from 2000 to 2003 (WHO, 2005), ranking third among causes of death, after neonatal causes
and acute respiratory infections.
Nearly 90% of diarrheal-related deaths have been attributed to unsafe or inadequate water
supplies and sanitation (Younes and Bartram, 2001; WHO, 2004) conditions affecting a large part of
the world’s population (Hughes and Koplan, 2005). An estimated 1.1 billion persons (one sixth of
the world’s population) lack access to clean water and 2.6 billion to adequate sanitation (WHO,
2005; Hughes and Koplan, 2005).
Biological contaminants such as bacteria, viruses, fungi, protozoa and helminthes constitute
the major cause of food-borne diseases with varying degrees of severity, ranging from mild
indisposition to chronic or life-threatening illness, or both. In developing countries, such
contaminants are responsible for food borne diseases such as cholera, campylobacteriosis, E. coli
gastroenteritis, salmonellosis, shigellosis, typhoid fever, brucellosis, amoebiasis and poilomyletis
(Edema et al., 2005). A wide variety of foods including meats, milk, vegetables, and fish have been
associated with the diarrheal type food poisoning resulting from Bacillus spp. The vomiting-type
outbreaks have generally been associated with rice products; however, other starchy foods such as
potato, pasta and cheese products have also been implicated. Food mixtures such as sauces,
puddings, soups, casseroles, pastries, and salads have frequently been incriminated in food
poisoning outbreaks (FSRI , 2003; FDA, 2007a, b, c, d).
Pathogens such as Bacillus cereus, Salmonella and Escherichia coli are naturally present in
some soil, and their presence on fresh produce is not rare. Salmonella, Escherichia coli O157:H7,
Campylobacter jejuni, Vibrio cholerae, parasites, and viruses are more likely to contaminate fresh
produce through vehicles such as raw or improperly composted manure, irrigation water containing
untreated sewage, or contaminated wash water. Treatment of produce with chlorinated water
reduces populations of pathogenic and other microorganisms on fresh produce but cannot eliminate
them. Reduction of risk for human illness associated with raw produce can be better achieved
through controlling points of potential contamination in the field; during harvesting; during

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processing or distribution; or in retail markets, food-service facilities, or the home (CDC, 1996,
1999; PHPP, 1997; Scates et al., 2003; FDA, 2007a,b,c,d).
The microbiological safety of food and water is achieved by as far as possible ensuring the
absence of pathogenic microorganisms and by all means preventing their multiplication (Edema and
Omemu, 2004). This study therefore evaluates the microbiological quality of seafood processors and
the water used in two different seafood processing plants in Nigeria.
MATERIALS AND METHODS
Palm swabs of seafood processors and samples of borne-hole tank, tap, and well water used by
seafood processors were collected at two different processing plants in Ibadan and Lagos. Sample A
and E are well water. Sample B and D are Tap water while sample C is water from a bore-hole tank
collected from a processing plant in Lagos. plant in Lagos. These samples were taken to the
laboratory and analyzed within 6 h. NAFDAC approved table water was used as control. Swab and
water samples were analyzed for physiochemical and bacteriological quality as described by the
methods of FAO (1997a,b) and Fawole and Oso (2001). Temperature was measured at the point of
collection using a digitron thermometer (model 275-K) as described by the methods of FAO
(1997a,b) and Fawole and Oso (2001)and standardized mercury in glass centigrade thermometer as
described by Edema et al. (2001).
The media used for the bacteriological analysis of water and the swab samples include plate
count agar (PCA), and Eosin Methylene blue (EMB) agar. All the media used were weighed out and
prepared according to the manufacturer’s specification, with respect to the given instructions and
directions. A serial dilution method was used for total viable count and the presumptive test for
coliforms. The water and swab samples were then inoculated separately on different Plate Count
Agar (PCA) and Eosin Methylene Blue (EMB) Agar plates and the plates were incubated at 37OC
for 24-48 h for evidence of growth. Pure isolates of resulting growth were identified using
morphological and biochemical methods as described by Jolt et al. (1994). The sterility of each
batch of test medium was confirmed by incubating one or two uninoculated tubes or plates along
with the inoculated tests. The uninoculated tubes or plates were always examined to show no
evidence of bacterial growth.
RESULTS
The physico-chemical properties of the water samples used by frozen seafood processors are shown
in Table 1. Sample A and E is well water from different processing plants in Ibadan and Lagos.
Sample B and D is Tap water from different processing plants in Ibadan and Lagos. Sample C is
water from a bore-hole tank collected from a processing plant in Lagos. Some of the water samples,
particularly the bore-hole tank, tap, and well samples did not comply with the standard limits for
drinking water. The pH ranged of 6.8 to 7.5 while temperature ranged from 25OC to 26.5OC (Table
1). The pH as recorded for the water samples and the pH for tap water and borehole water could be
considered as being within acceptable range for natural waters. As far as the pH is concerned they
vary from pH range of 6.8 – 7.5 indicating that sample E had the highest pH value of 7.5.

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Table 1. Physico-chemical properties of the water samples used by seafood processors

Sample Colour Odour Taste Presence of Particles pH Temp OC

A (Well water A) Slightly turbid Odourless Offensive Suspended solids 7.2 26.0

B (Tap water A) Colourless Odourless Tasteless None 7.2 26.5

C (Bore hole tank) Colourless Odourless Tasteless None 7.4 25.0

D (Tap water B) Colourless Odourless Tasteless None 6.8 25.2

E (Well Water B) Slightly turbid Odourless Tasteless Few particles 7.5 26.4

Standard limit Colourless Not offensive Not offensive No visible solids 6.5-8.5

The total viable counts (TVC) of palm swabs of different seafood processors are shown in
Table 2. Microbial load was different from one processor to the other and ranged from 0.19 x 102
CFU/ml to 0.89 x 102 CFU/ml within standard limit 1.0 x 102 CFU/ml (Table 2).
Table 2. Total viable counts (TVC) different palm swabs of frozen seafood processors

Sample TVC

Processor A (PA) 0.67 x 102

Processor B (PB) 0.52 x 102

Processor C (PC) 0.22 x 102

Processor D (PD) 0.89 x 102

Processor E (PE) 0.19 x 102

Table 3 shows the total counts and most probable number (MPN) of coliform/100ml of water
samples used by different frozen seafood processors. Microbial load was different from one water
sample to the other and this ranged from 0.48 x 102 CFU/ml to 1.96 x 102 CFU/ml some were within
standard limit and others exceeds standard limit 1.0 x 102 CFU/ml (Table 3). The probably numbers
of coliform bacilli ranged between 0 to 64 cells in 100ml, water samples A, C and E exceeds
standard limit of 0 cells/100ml while sample B and D were within normal standard limit of 0 cells in
100 ml of water sample(Table 3).
Table 3. Total counts and most probable number (MPN) of coliform/100ml of water Samples used by seafood
processors

Sample Total Count (CFU/ml) MPN/100ml

A 1.96 x 102 27

B 0 0

C 0.97 x 102 64

D 0 0

E 0.48 x 102 15

Standard limit 1.0 x 102 Nil

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Table 4 shows the bacteria isolated and identified from the palm swabs of the different
seafood processors and the water samples used by them at the processing plants. These include-
Bacillus sp. [8(32.0%)] and Staphylococcus sp. [6(24.0%)] which were most frequently isolated
from palm swab of the seafood processors and some water samples used by these seafood
processors. These pathogens were also present in all the palm swab of all the frozen seafood
processors, followed by Enterobacter sp. [4(16.0%)] and Flavobacterium sp. [3(12.0%)] (Table 4).
Micrococcus sp. [1(4.0%)], Pseudomonas aeroginosa [1(4.0%)], Streptococcus faecalis [1(4.0%)]
and Escherichia coli [1(4.0%)] were only isolated from water samples and none from the swab
samples (Table 4).

Table 4. Bacteria Isolates from palm swabs of seafood processors and water samples used in

Processing Fish Products

Bacterial Isolates Frequency Swab samples Water samples

No. (%) PA PB PC PD PE A B C D E

Bacillus sp. 8 (32.0%) + + + + + + - + - +

Enterobacter aerogenes 4(16.0) + - - - - + - + - +

Escherichia coli 1(4.0) - - - - - - - - - +

Flavobacterium sp 3 (12.0) + - - - - + - + - -

Micrococcus sp 1(4.0) - - - - - + - - - -

Pseudomonas aeroginosa 1(4.0) - - - - - + - - - -

Staphylococcus aureus 6(24.0) + + + + + - - + - -

Streptococcus faecalis 1(4.0) - - - - - - - + - -

Total 25(100.0) 3 1 1 1 1 4 0 3 0 2

DISCUSSION
In this present study, all palms swab sampled haboured Bacillus sp. and Staphylococcus aureus,
while prominent microorganisms variously haboured include Enterobacter aerogenes and
Flavobacterium sp. Also, most of the water samples haboured Bacillus sp., Staphylococcus aureus
Enterobacter aerogenes, Pseudomonas aeruginosa, Micrococcus sp., Flavobacterium sp.,
Streptococcus faecalis and Escherichia coli. Food processors may be sources of microbial chance
inoculation, microbial food poison, food intoxication and food spoilage hence, food processors may
be counter productive by being responsible for public health hazard and loss of revenue (Bankole et
al., 2005).
The pathogens isolated in this present study are similar to the microorganisms reported by
Bankole et al. (2004; 2005) in a similar study where all the palms haboured Staphylococcus aureus
and the palms of hotel operators among the food vendors sampled were reported to have harboured
the least types of microorganisms. Olawale et al. (2005) reported nine bacterial genera and two

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fungi in a similar study which include S. auerus, E. aerogenes, Streptococcus faecalis, E. coli,
among other organisms.
The presence of Bacillus substilis, B. spaericus, B. pumulus, and E. coli reported in this
study is also in agreement with the findings of Adesokan et al. (2005) who reported the presence of
B. substilis, B. spaericus, B. pumulus, E. coli among other organisms. All these pathogen isolated in
this study are of food processing and public health implication and hence, hazardous and injurious to
human health if consumed. There were significant correlation between bacteriological quality, food
hygiene training and waste management polices of most processing plants studied.
The microbiology analysis of ready-to-eat (RTE) seafood and food processors’ hygiene
suggests that there is need to improve on hygienic and sanitary practices in public frozen seafood
processing outlets in order to obtain relatively safe products for consumption. The new approach to
supervision of food and food processors’ hygiene, the HACCP system works rationally as it is based
on analysis of systematically assembled data on the causes and conditions which evoked the illness
of the consumers by seafood products or meals.
The presence of Staphylococcus aureus and Salmonella sp. was also reported in sausages
sold in Abeokuta and Benin-city, Nigeria in a similar study by Oluwafemi and Simisaye (2005).
According to Oluwafemi and Simisaye (2005) most of the sausage being sold as ready-to-food pose
health risk to consumers, making it imperative to institute not only sanitary measures during its
production and sales bit for retailers selling raw of pre-processed foods to have a steady source of
power supply.
Most of the organisms found in this study are those commonly found in soil and water. But
the presence of other indicator organisms like E. coli, Streptococcus faecalis, and Enterobacter
aerogenes in those water samples might be the result of possible contamination during sales or
unhygienic handling of seafood right from the processing plants. The presence of the most
frequently isolated index of water quality and indicators of faecal contamination such as Escherchia
coli and Streptococcus feacalis, reported in this study is an indication of faecal contamination of the
water used for processing frozen seafood products as a result of possible burst along pipe lines or
unhygienic handling of the water right from the treatment plant for tap water and borehole water
(Edema et al., 2001; Okonko et al., 2008 a,b,c) or contamination of the seafood products itself
during processing or directly from source and this might have adverse effect on the health of the
consumers (Adebolu and Ifesan, 2001; Okonko et al., 2008a,b,c).
The presence of Staphylococcus auerus, a pathogenic organism of public health concern and
significance in these frozen seafood products might have contaminated the processed frozen seafood
products from source as a result of handling by processors. Improper handling and improper hygiene
might lead to the contamination of food and this might eventually affects the health of the
consumers (Dunn et al., 1995; Adebolu and Ifesan, 2001, Omemu and Bankole, 2005; Okonko et
al., 2008 a,b,c). It is therefore suggested that seafood processors should be educated on the adverse
effect of using untreated or polluted water for processing as these could serve as sources of faecal
contamination. However, the processors should observe strict hygienic measures so that they will
not serve as source of chance inoculation of microorganisms and contamination of these processed
frozen seafood products.
The presence of indicator and other organisms examined in this study is of special concern
and perhaps the greatest danger associated with water used for food processing, drinking purposes

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and for human consumption is contamination by human excrement (Edema et al., 2001; Okonko et
al., 2008). The need for microbial assessment of water for production of seafood and food drinks
should also be emphasized to reduce possible contamination (Fagade et al., 2005).
These current findings with the unsafe water used for processing seafood products and poor
sanitary conditions of the environment where these seafood products are being processed and the
lack of proper personal hygiene of the processors working at the different processing plants are grim
reminders of the need to address water and sanitation urgently in these environment following
findings.
From the findings of this study, it is therefore necessary to recommend that public awareness
programmes should be employed to educate owners of seafood processing plants, seafood
processors, and general populace on the need for food safety and the requirement for water used for
human consumption. Water should be adequately treated before use and NAFDAC should ensure
and enforce strict compliance of the recommended water and processed food standards as regards
the production and sales of processed and packaged seafood products. Water to be used for
processing food purposes should be boiled and filtered where necessary before use in processing
seafood products for human consumption. It is therefore suggested that seafood processing operators
should be educated on the adverse effect of lack of proper personal and environmental hygiene and
sanitation, and using untreated or polluted water for processing as these could serve as sources of
faecal contamination.

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