Essential oil
extracted from Lippia multiflora was applied on smoked mackerel (Scomber
scombrus) fish samples obtained from smoking and selling outlets in
Yamoussoukro metropolis.
Microbiological
quality determinations include microbial load counts, using enumerations of
total aerobic mesophilic flora, total coliforms, yeasts & moulds and
Staphylococcus aureus, before and after application of
essential oil, and during fish samples preservation studies. The
contamination levels of market smoked fish samples were total aerobic
mesophilic flora (4.3 log10 CFU/g); total coliforms (1.42 log10 CFU/g); yeasts
& moulds (2.45 log10 CFU/g) and Staphylococcus aureus (1.41 log10 CFU/g).
There were no
microbial loads recorded for the freshly smoked mackerel fish samples. One ml
of L. multiflora essential oil added to 70 g of fish samples inhibited the
growth of total aerobic mesophilic flora by 100% in 24 h, while the smoked fish
samples were preserved for 3 days without repeated smoking.
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