Mycoflora, Proteolytic Potential and Quality Implication of Dried Crayfish at Uyo Urban Market, Uyo Nigeria.

Abstract

Smoke dried crayfish sold by heaping open in an urban market in Uyo, Akwa Ibom State of Nigeria was procured and taken to microbiology laboratory for selected microbial quality tests. Total bacterial count ranged from 4.2 x 10² to 4.4 x 10² cfu/g. Coliform count ranged from 2.0x10² to 2.8 x 10² cfu/g. Other organisms Bacillus subtilis, Bacillus polymyxra, Staphylococcus aureus and Penicillium chrysogenum exhibited relatively higher proteolytic potential. The study revealed that smoke drying which is expected to preserve crayfish at post harvest, may not be effective in controlling proteolysis elaborated by these organisms under the existing handling method. Awareness on better post harvest handling of smoke dried crayfish among the rural retail traders in the markets for quality and safety is advocated.

Key Words: Smoke-dried crayfish, microflora, proteolytic – potential.