The aim of this study was to determine the prevalence of bacterial species associated with smoked and fresh Bonga (Ethmalosa fimbriata) sold at two different markets in Uyo using standard microbiological techniques and their susceptibility to antibiotics (cephalosporins) using Disc Diffusion Technique (DDT). The results of the bacteriological status of both fresh and smoked Bonga fish showed variations in the total bacterial and total coliform counts in different anatomical parts (skins, gills and intestine). The highest total bacterial counts was recorded from gills (9.2x105 cfug-1) and lowest in skin (4.3x105 cfug-1) in fresh bonga fish, while the highest total bacterial counts was obtained in intestine (7.7x104 cfug-1) and lowest in skin (3.1x104 cfug-1) in smoked Bonga fish. The total coliform counts of the fresh Bonga fish ranged from 3.3x102 to 4.1x103, 3.6x102 to 3.1x103 and 4.3x102 to 7.5x103 in skins, intestines and gills, respectively. In smoked fish, the skin had the lowest total coliform counts (1.5x102), while the highest coliform counts was obtained in gills (3.5x103). The prevalence of the Streptococcus spp., Escherichia coli, Yersinia sp., Enterobacter sp., Staphylococcus aureus, Enterococcus sp., Vibrio cholerae, Proteus sp., Shigella sp., Salmonella sp. and Campylobacter sp. isolated from both fresh and smoked fish samples varied depending on the anatomical parts. The results of antibiotic susceptibility showed that the bacteria isolated from both fresh and smoked fish were more sensitive to ceftazidime, cefoxitin and cefoperazone than cephalothin. However, both fresh and smoked Bonga fish could be carriers of pathogenic bacteria and a vehicle of transferring bacterial food borne infections and intoxication and cephalosporins may be the drugs of choice for the treatment.
O.J. Akinjogunla, C.U. Inyang and V.F. Akinjogunla, 2011. Bacterial Species Associated with Anatomical Parts of Fresh and Smoked Bonga Fish (Ethmalosa fimbriata): Prevalence and Susceptibility to Cephalosporins. Research Journal of Microbiology, 6: 87-97.