Abstract This study was based on the determination of microbial and chemical evaluation of different parts of fresh and smoked Tilapia (Oreochromis niloticus) and Catfish (Clarias gariepinus). This was achieved by the study of the microflora of different parts of catfish and tilapia (head, flesh and tail) to determine the microbial diversity of these parts (tissues) and their potential hazards. The pH, moisture content and microbial counts of bacteria and fungi were determined (enumeration of coliforms staphylococci) using pH meters, weighing and plate count agar. Results show high moisture content on the heads of both fish types and the pH of the head samples were more neutral-alkali values of range 7.01-7.82. The highest bacterial count was on the heads and minimum of 2.3 x 103 Cfu/g and maximum of 9.6 x 105 Cfu/g. Similarly, the fungi count was more on the head but relatively lower than that of the bacteria counts. The minimum fungi count of 2.5 x 103 Cfu/g and maximum of 6.3 x 104 Cfu/g were recorded on the head. On the average, bacteria and fungi counts were least by the tails. The following organisms were identified, pseudomonas, Escherichia coli, shigella, salmonella, staphylococcus, micrococcus, proteus, bacillus, seretia and citrobacter. Analysis was done using bar charts and line graphs to show trend and relationships.
Keywords fresh fish, smoked fish, tilapia, catfish, hot-smoking.