NYAMNGEE AMASE 1*, YUSUF KAYODE ABEL 1 & SANJIB ADHIKARI 2
1Department of Medical Microbiology and Parasitology, Faculty of Basic Clinical Science, College of Health Sciences, University of Ilorin, Nigeria.
2Central Department of Microbiology, Tribhuvan University, Nepal
Corresponding author: anyamngee2010@yahoo.com; nyamngee.a@unilorin.edu.ng
Received: 21 Feb 2026, Reviewed: 19 Mar 2026, Revised: 21 Aug 2026, Accepted: 27 Aug 2026, Published: 08 Nov 2026.
https://doi.org/10.63342/cjbbs2026.34.005.en
ABSTRACT
Contamination and postharvest losses determine the availability of fish in marketplaces and have raised public health concerns regarding their quality. We examined the antimicrobial effects of bay leaf (Laurus nobilis) and Sesame seed (Sesamum indicum) oils in preventing deterioration and extending the shelf life of African catfish (Clarias gariepinus). Sixty pieces of freshwater catfish were selected from different spots along the River Niger by randomised mixed sampling method and weighed (26 kg). These samples were divided into three equal (8.6 kg) groups (A, B & C) based on their method of drying: sun-dried (4.2 kg), smoked using firewood (3.9 kg), or smoked in a smoking kiln (3.8 kg). Isolation and identification of spoilage pathogens were performed using selective media, wet preparations, and molecular characterisation before and after drying. Essential oils of Laurus nobilis and Sesamum indicum were extracted through cold press and Soxhlet extraction methods and used at 0.02 mL/g of the fish to coat the dried catfish for preservation. Aliquots from the preserved fish were examined through serial dilution every month for three months. Essential oils from bay leaf inhibited microbial growth and preserved the stored catfish samples better than Sesame seed oil and ordinary drying methods, with microbial reduction count 3.1×103CFU/g against 4.0×103 CFU/g of sesame oil and 11.3×103 CFU/ g of the control; hence, it is recommended for preservation of dried fish.
Key words: Effects, Essential Oils, Postharvest, Catfish, Nigeria.
RÉSUMÉ
La contamination et les pertes après récolte déterminent la disponibilité du poisson sur les marchés et ont suscité des préoccupations de santé publique quant à sa qualité. Nous avons examiné les effets antimicrobiens des huiles de feuilles de laurier (Laurus nobilis) et de graines de sésame (Sesamum indicum) pour prévenir la détérioration et prolonger la durée de conservation du poisson-chat africain (Clarias gariepinus). Soixante spécimens de poissons-chats d’eau douce ont été sélectionnés à différents endroits le long du fleuve Niger selon une méthode d’échantillonnage aléatoire mixte et pesés (26 kg). Ces échantillons ont été divisés en trois groupes égaux (8,6 kg) (A, B et C) selon leur méthode de séchage ; puis séchés au soleil (4,2 kg), fumés au bois de chauffage (3,9 kg) ou fumés dans un séchoir-fumoir (3,8 kg). L’isolement et l’identification des agents pathogènes responsables de l’altération ont été effectués à l’aide de milieux sélectifs, d’examens à l’état frais et d’une caractérisation moléculaire avant et après le séchage. Les huiles essentielles de Laurus nobilis et de Sesamum indicum ont été extraites par des méthodes d’expression à froid et d’extraction au Soxhlet, puis utilisées à raison de 0,02 mL/g de poisson pour enrober le poisson-chat séché en vue de sa conservation. Des aliquotes de poisson conservé ont été examinées par dilutions en série chaque mois pendant trois mois. Les huiles essentielles de feuilles de laurier ont mieux inhibé la croissance microbienne et mieux conservé les échantillons de poisson-chat stockés que l’huile de graines de sésame et les méthodes de séchage ordinaires, avec un décompte de réduction microbienne de 3,1×10³ UFC/g contre 4,0×10³ UFC/g pour l’huile de sésame et 11,3×10³ UFC/g pour le témoin ; elles sont donc recommandées pour la conservation du poisson séché.
Mots-clés: Effets, Huiles essentielles, Post-récolte, Poisson-chat, Nigéria.
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