MICROBIOLOGICAL QUALITY OF RAW, BOILED AND OVEN-ROASTED FARM-REARED MANGROVE OYSTER, CRASSOSTREA GASARV.C. OMENWA, E.J.ANSA E.O. AGOKEI, A. UKA, AND O. S. GEORGE
The microbiological qua lity of raw, boiled and oven roasted oysters were determined. The study was based on isolation and density enumeration of microbe indicator organisms and other pathogens. Thirty oysters' samples were analyzed from each of the raw, boiled and roasted samples. Salmonella typhi, Shigella dysenteriae, Escherichia coil, Erwin in ainylovora and Aerobacter aerogenes were detected in the raw oysters with mean bacterial count of 1.73x106 cfu/g. The boiled ad roasted oysters contained only Bacillus cereus and Bacillus subtilis respectively. However, traces of non-pathogenic Staphylococcus sp. and Micrococcus luteus were also found in the boiled and roasted samples. The mean bacterial count in boiled and in the roasted oysters were <100 cfu/g. The fungi Mucor mucedo and Rhizopus nigricans were also isolated from roasted oyster meat due to poor handling. The mean fungal count in the roasted oyster meat was <10. The isolation of faecal coliforms and other pathogenic microorganisms was considered a high medical risk especially in places where oysters are eaten raw.
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