Comparative Study of Antimicrobial Activity of the Use of Sodium Benzoate and Brine as Preservative on Catfish (<i>Clarias gariepinus</i>)

Amusat Afusat Ibiwumi; Adedokun Adewole; Ibraheem Abdul-Rasheed Ajamu; Oladokun Pauline Olutoyin

doi:doi:10.11648/j.ijmb.20220702.13

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Comparative Study of Antimicrobial Activity of the Use of Sodium Benzoate and Brine as Preservative on Catfish (Clarias gariepinus)

Amusat Afusat Ibiwumi, Adedokun Adewole, Ibraheem Abdul-Rasheed Ajamu, Oladokun Pauline Olutoyin

Published in International Journal of Microbiology and Biotechnology (Volume 7, Issue 2)

Received: 9 March 2022 Accepted: 29 March 2022 Published: 20 April 2022

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Abstract

There have been worldwide problems as to which of the preservatives is active in preservation of food among others and that which of them will be able to control the microbes responsible for the food spoilage. This study was carried out to assess antimicrobial activity of sodium benzoate and brine on catfish (Clarias gariepinus) as preservatives at room temperature for 6-weeks storage. Raw catfish were subjected to the following treatments: 1g, 3g and 5g of Sodium benzoate and 1g, 3g, 5g of Brine were added to the sample fishes. The fish samples that were not treated with any preservatives served as control. All samples were subjected to microbial culture using laboratory standards. The control and the treated fresh fish samples showed diverse microbial load. All treated catfish sample were negative to Klebsiella spp and Aspergillus flavus. The treatment effectively reduced the TVC, TFC and TCC Coliform, Klebsiella spp, Bacillus cereus and Aspergillus flavus after preservation and the low microbial counts was maintained until the end of the 6 weeks’ storage. Treatments with 5g sodium benzoate proved best in terms of microbial reduction but organoleptically, 1 or 2% treatments are acceptable to consumers. Treatment with 1g of brine (Wet salt) is acceptable when consumed. Therefore, this study revealed that the fish preserved with sodium benzoate had low microbial count compared to the fresh fish preserved with brine, hence it is advisable that the catfish should be preserved with sodium benzoate.

Published in	International Journal of Microbiology and Biotechnology (Volume 7, Issue 2)
DOI	10.11648/j.ijmb.20220702.13
Page(s)	64-68
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fish Storage, Organoleptic, Wet Salt, Aspergillus flavus, TVC, TCC

References

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APA Style

Amusat Afusat Ibiwumi, Adedokun Adewole, Ibraheem Abdul-Rasheed Ajamu, Oladokun Pauline Olutoyin. (2022). Comparative Study of Antimicrobial Activity of the Use of Sodium Benzoate and Brine as Preservative on Catfish (Clarias gariepinus). International Journal of Microbiology and Biotechnology, 7(2), 64-68. https://doi.org/10.11648/j.ijmb.20220702.13

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ACS Style

Amusat Afusat Ibiwumi; Adedokun Adewole; Ibraheem Abdul-Rasheed Ajamu; Oladokun Pauline Olutoyin. Comparative Study of Antimicrobial Activity of the Use of Sodium Benzoate and Brine as Preservative on Catfish (Clarias gariepinus). Int. J. Microbiol. Biotechnol. 2022, 7(2), 64-68. doi: 10.11648/j.ijmb.20220702.13

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AMA Style

Amusat Afusat Ibiwumi, Adedokun Adewole, Ibraheem Abdul-Rasheed Ajamu, Oladokun Pauline Olutoyin. Comparative Study of Antimicrobial Activity of the Use of Sodium Benzoate and Brine as Preservative on Catfish (Clarias gariepinus). Int J Microbiol Biotechnol. 2022;7(2):64-68. doi: 10.11648/j.ijmb.20220702.13

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@article{10.11648/j.ijmb.20220702.13,
  author = {Amusat Afusat Ibiwumi and Adedokun Adewole and Ibraheem Abdul-Rasheed Ajamu and Oladokun Pauline Olutoyin},
  title = {Comparative Study of Antimicrobial Activity of the Use of Sodium Benzoate and Brine as Preservative on Catfish (Clarias gariepinus)},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {7},
  number = {2},
  pages = {64-68},
  doi = {10.11648/j.ijmb.20220702.13},
  url = {https://doi.org/10.11648/j.ijmb.20220702.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20220702.13},
  abstract = {There have been worldwide problems as to which of the preservatives is active in preservation of food among others and that which of them will be able to control the microbes responsible for the food spoilage. This study was carried out to assess antimicrobial activity of sodium benzoate and brine on catfish (Clarias gariepinus) as preservatives at room temperature for 6-weeks storage. Raw catfish were subjected to the following treatments: 1g, 3g and 5g of Sodium benzoate and 1g, 3g, 5g of Brine were added to the sample fishes. The fish samples that were not treated with any preservatives served as control. All samples were subjected to microbial culture using laboratory standards. The control and the treated fresh fish samples showed diverse microbial load. All treated catfish sample were negative to Klebsiella spp and Aspergillus flavus. The treatment effectively reduced the TVC, TFC and TCC Coliform, Klebsiella spp, Bacillus cereus and Aspergillus flavus after preservation and the low microbial counts was maintained until the end of the 6 weeks’ storage. Treatments with 5g sodium benzoate proved best in terms of microbial reduction but organoleptically, 1 or 2% treatments are acceptable to consumers. Treatment with 1g of brine (Wet salt) is acceptable when consumed. Therefore, this study revealed that the fish preserved with sodium benzoate had low microbial count compared to the fresh fish preserved with brine, hence it is advisable that the catfish should be preserved with sodium benzoate.},
 year = {2022}
}

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TY  - JOUR
T1  - Comparative Study of Antimicrobial Activity of the Use of Sodium Benzoate and Brine as Preservative on Catfish (Clarias gariepinus)
AU  - Amusat Afusat Ibiwumi
AU  - Adedokun Adewole
AU  - Ibraheem Abdul-Rasheed Ajamu
AU  - Oladokun Pauline Olutoyin
Y1  - 2022/04/20
PY  - 2022
N1  - https://doi.org/10.11648/j.ijmb.20220702.13
DO  - 10.11648/j.ijmb.20220702.13
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 64
EP  - 68
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20220702.13
AB  - There have been worldwide problems as to which of the preservatives is active in preservation of food among others and that which of them will be able to control the microbes responsible for the food spoilage. This study was carried out to assess antimicrobial activity of sodium benzoate and brine on catfish (Clarias gariepinus) as preservatives at room temperature for 6-weeks storage. Raw catfish were subjected to the following treatments: 1g, 3g and 5g of Sodium benzoate and 1g, 3g, 5g of Brine were added to the sample fishes. The fish samples that were not treated with any preservatives served as control. All samples were subjected to microbial culture using laboratory standards. The control and the treated fresh fish samples showed diverse microbial load. All treated catfish sample were negative to Klebsiella spp and Aspergillus flavus. The treatment effectively reduced the TVC, TFC and TCC Coliform, Klebsiella spp, Bacillus cereus and Aspergillus flavus after preservation and the low microbial counts was maintained until the end of the 6 weeks’ storage. Treatments with 5g sodium benzoate proved best in terms of microbial reduction but organoleptically, 1 or 2% treatments are acceptable to consumers. Treatment with 1g of brine (Wet salt) is acceptable when consumed. Therefore, this study revealed that the fish preserved with sodium benzoate had low microbial count compared to the fresh fish preserved with brine, hence it is advisable that the catfish should be preserved with sodium benzoate.
VL  - 7
IS  - 2
ER  -

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Author Information

Amusat Afusat Ibiwumi

Department of Science Laboratory Technology, Oyo State College of Agriculture and Technology, Igboora, Nigeria
Adedokun Adewole

Department of Science Laboratory Technology, Oyo State College of Agriculture and Technology, Igboora, Nigeria
Ibraheem Abdul-Rasheed Ajamu

Department of Science Laboratory Technology, Oyo State College of Agriculture and Technology, Igboora, Nigeria
Oladokun Pauline Olutoyin

Department of Science Laboratory Technology, Oyo State College of Agriculture and Technology, Igboora, Nigeria

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APA Style

Amusat Afusat Ibiwumi, Adedokun Adewole, Ibraheem Abdul-Rasheed Ajamu, Oladokun Pauline Olutoyin. (2022). Comparative Study of Antimicrobial Activity of the Use of Sodium Benzoate and Brine as Preservative on Catfish (Clarias gariepinus). International Journal of Microbiology and Biotechnology, 7(2), 64-68. https://doi.org/10.11648/j.ijmb.20220702.13

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ACS Style

Amusat Afusat Ibiwumi; Adedokun Adewole; Ibraheem Abdul-Rasheed Ajamu; Oladokun Pauline Olutoyin. Comparative Study of Antimicrobial Activity of the Use of Sodium Benzoate and Brine as Preservative on Catfish (Clarias gariepinus). Int. J. Microbiol. Biotechnol. 2022, 7(2), 64-68. doi: 10.11648/j.ijmb.20220702.13

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AMA Style

Amusat Afusat Ibiwumi, Adedokun Adewole, Ibraheem Abdul-Rasheed Ajamu, Oladokun Pauline Olutoyin. Comparative Study of Antimicrobial Activity of the Use of Sodium Benzoate and Brine as Preservative on Catfish (Clarias gariepinus). Int J Microbiol Biotechnol. 2022;7(2):64-68. doi: 10.11648/j.ijmb.20220702.13

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@article{10.11648/j.ijmb.20220702.13,
  author = {Amusat Afusat Ibiwumi and Adedokun Adewole and Ibraheem Abdul-Rasheed Ajamu and Oladokun Pauline Olutoyin},
  title = {Comparative Study of Antimicrobial Activity of the Use of Sodium Benzoate and Brine as Preservative on Catfish (Clarias gariepinus)},
  journal = {International Journal of Microbiology and Biotechnology},
  volume = {7},
  number = {2},
  pages = {64-68},
  doi = {10.11648/j.ijmb.20220702.13},
  url = {https://doi.org/10.11648/j.ijmb.20220702.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijmb.20220702.13},
  abstract = {There have been worldwide problems as to which of the preservatives is active in preservation of food among others and that which of them will be able to control the microbes responsible for the food spoilage. This study was carried out to assess antimicrobial activity of sodium benzoate and brine on catfish (Clarias gariepinus) as preservatives at room temperature for 6-weeks storage. Raw catfish were subjected to the following treatments: 1g, 3g and 5g of Sodium benzoate and 1g, 3g, 5g of Brine were added to the sample fishes. The fish samples that were not treated with any preservatives served as control. All samples were subjected to microbial culture using laboratory standards. The control and the treated fresh fish samples showed diverse microbial load. All treated catfish sample were negative to Klebsiella spp and Aspergillus flavus. The treatment effectively reduced the TVC, TFC and TCC Coliform, Klebsiella spp, Bacillus cereus and Aspergillus flavus after preservation and the low microbial counts was maintained until the end of the 6 weeks’ storage. Treatments with 5g sodium benzoate proved best in terms of microbial reduction but organoleptically, 1 or 2% treatments are acceptable to consumers. Treatment with 1g of brine (Wet salt) is acceptable when consumed. Therefore, this study revealed that the fish preserved with sodium benzoate had low microbial count compared to the fresh fish preserved with brine, hence it is advisable that the catfish should be preserved with sodium benzoate.},
 year = {2022}
}

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TY  - JOUR
T1  - Comparative Study of Antimicrobial Activity of the Use of Sodium Benzoate and Brine as Preservative on Catfish (Clarias gariepinus)
AU  - Amusat Afusat Ibiwumi
AU  - Adedokun Adewole
AU  - Ibraheem Abdul-Rasheed Ajamu
AU  - Oladokun Pauline Olutoyin
Y1  - 2022/04/20
PY  - 2022
N1  - https://doi.org/10.11648/j.ijmb.20220702.13
DO  - 10.11648/j.ijmb.20220702.13
T2  - International Journal of Microbiology and Biotechnology
JF  - International Journal of Microbiology and Biotechnology
JO  - International Journal of Microbiology and Biotechnology
SP  - 64
EP  - 68
PB  - Science Publishing Group
SN  - 2578-9686
UR  - https://doi.org/10.11648/j.ijmb.20220702.13
AB  - There have been worldwide problems as to which of the preservatives is active in preservation of food among others and that which of them will be able to control the microbes responsible for the food spoilage. This study was carried out to assess antimicrobial activity of sodium benzoate and brine on catfish (Clarias gariepinus) as preservatives at room temperature for 6-weeks storage. Raw catfish were subjected to the following treatments: 1g, 3g and 5g of Sodium benzoate and 1g, 3g, 5g of Brine were added to the sample fishes. The fish samples that were not treated with any preservatives served as control. All samples were subjected to microbial culture using laboratory standards. The control and the treated fresh fish samples showed diverse microbial load. All treated catfish sample were negative to Klebsiella spp and Aspergillus flavus. The treatment effectively reduced the TVC, TFC and TCC Coliform, Klebsiella spp, Bacillus cereus and Aspergillus flavus after preservation and the low microbial counts was maintained until the end of the 6 weeks’ storage. Treatments with 5g sodium benzoate proved best in terms of microbial reduction but organoleptically, 1 or 2% treatments are acceptable to consumers. Treatment with 1g of brine (Wet salt) is acceptable when consumed. Therefore, this study revealed that the fish preserved with sodium benzoate had low microbial count compared to the fresh fish preserved with brine, hence it is advisable that the catfish should be preserved with sodium benzoate.
VL  - 7
IS  - 2
ER  -

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