MICROBIOLOGICAL AND CHEMICAL ANALYSIS OF FRESHWATER PRAWN (Macrobrachium rosenbergii) IN STORAGE

The chemical composition and microbial burden of freshwater prawn was determined at different storage temperatures (00C, 4±10C, 28±20C) for 5 days using standard microbiological techniques. Microbial isolates found in samples include: Staphylococcus aureus, Bacillus spp., Proteus mirabilis, Escherichia coli, Pseudomonas aeruginosa, Salmonella spp. Aspergillus flavus. proximate analysis carbohydrate, protein, fat, fibre ash content were 29.18%, 59.64%, 2.10%, 5.11% 3.47% respectively fresh samples. After 28±20C, the carbohydrate increased to 60.21% Protein decreased 29.97%. pH 00C from 7.50 8.56 7.75 8.72 4±10C over 10-day period. sample stored 28±20C had highest increase, 3.8 log10CFU/g on 8.1Log10CFU/g after 2 days. organism mirabilis coli occurrence (100%) while least (33.3%). public health implications these organisms are discussed