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This research was steered to examine the fungi and bacterial species present in the intestine of Auchenoglanis biscutatus and Labeo coubie from wadata landing site in Lower River Benue. Ten fish samples were aseptically gotten from artisanal fishermen fortnightly throughout the sampling period. The integrity of fish samples was maintained prior to transportation to the laboratory, Joseph Sarwuan Tarka University Makurdi, for microbiological analysis where the intestine of the fish samples was aseptically swabbed for microbial analysis. There was a significant difference (p0.05) was observed for total coliform count (TCC). Total viable count and total fungal count from Auchenoglanis biscutatus were 174.70 x 104cfu/g and 47.30 x 104cfu/g respectively while total viable count and total fungal count for Labeo coubie recorded lowest values of 148.20 x104cfu/g and 35.70 x 104cfu/g respectively. The highest microbial load was observed in Auchenoglanis biscutatus. There was variation in the diversity of bacterial and fungi from both species. A total of eight (8) species of fungi and bacteria were isolated from the intestine of both species. The isolated bacteria were gram negative (E. coli, P. fluorescens, K. pneumonia, and P. vulgaris) and Gram positive (S. aureus, and B. pumilius). While the fungi isolates were Mucor mucedo and Rhizopus arrhizus. The occurrence of these potential pathogenic bacterial and fungi in the intestine of the fish samples calls for public health concern. Therefore, hygienic measures should be employed during the handling and processing of the fishes. To improve the quality of fish before consumption, consumers are advised to ensure proper processing method and cooking before consumption as these will help reduced microbial load which can be of adverse health effect if not proper processed before intake.
UU et al. (Fri,) studied this question.