Impacts of combination of onion bulb, holy basil and turmeric rhizome on shelf- life, flesh and microbial quality of smoked Clarias gariepinus

The increasing use of synthetic antimicrobials has created a situation leading to pond ecological imbalance and enrichment multiple multi-resistant pathogenic microorganisms. This study was conducted investigate the impact spices natural preservatives using mixture Onion Bulb (OB), Holy Basil (HB) Turmeric Rhizome (TR) on shelf–life, flesh microbial quality smoked Clarias gariepinus during 56 days storage. Spices were added at point processing with five treatments 8 fresh C. (1.2-2kg) distributed into experimental containers; control (without Bulb, Rhizome), (TR + OB)2, (TR+ HB)3, (OB +HB)4, OB HB)5 experiment carried out in triplicates. smoking kiln 40ºC- 60ºC 120-150ºC for 6 18 hours respectively. Proximate composition, biochemical parameters, organoleptic assessment, analysis standard methods. result showed that crude protein higher treated groups compared control. Also, shows assessment loads reduced than 1 day, 28 storage results indicated onion bulb, holy basil, turmeric rhizome combination may be useful improving shelf life, consumer acceptability preventing bacteria pathogens gariepinus.Keywords: Catfish, Basil, Microbial Loads,