PRESENTATION ON STUDENT’S INDUSTRIAL WORKS EXPERIENCE SCHEME (SIWES)

ABIOYE MAYOWA JOHNSON14D/57MB/446

Presented by

HELD AT

NIGERIAN INSTITUTE FOR OCEANOGRAPHY AND MARINE

RESEARCH 3, WILMOT POINT ROAD, BAR BEACH,

VICTORIA ISLAND, LAGOS STATE.

OUTLINEI Background of Establishment II Departments

A. Fish Technology Department B. Biological Oceanography C. Marine Biology Unit D. Biotechnology Department E. Central Laboratory

  III Microbial Analysis of FishIV Value AdditionV Algae Growth Inhibition test VI Summary

Experience Gained Problems Encountered Recommendations Conclusion.

 

The Nigerian institute for oceanography and marine research (NIOMR) was established in November 1975 by the research institutes’ establishment order 1975. The main research departments in the institute are;i. Fisheries resourcesii. Marine geology/geophysics/biologyiii. Biological oceanographyiv. Physical and chemical oceanographyv. Aquaculturevi. Biotechnologyvii. Fish technology/product development

I BACKGROUND OF ESTABLISHMENT

FISH TECHNOLOGY DEPARTMENTA) Microbiology unitResearch into the safety process of foodB) Chemistry unitTo evaluate the nutritional value for a fishery product e.g. subjecting a sample to proximate analysis.

AQUACULTURE DEPARTMENT(A) Microalgae unit: are a renewable source of feed, fuel and nutrition. It is used for feed fish.

II DEPARTMENT/UNITS/FUNCTIONS AND SPECIFIC PLACE POSTED

BIOLOGICAL OCEANOGRAPHY DEPARTMENTIt contains environmental factor and physiological mechanism, productivity and biodiversity.

MARINE BIOLOGY (MICROBIOLOGY OF WATER),Documentation of various aspects of the biology of identified resources

BIOTECHNOLOGY DEPARTMENTSequencing analysis of an organism’s genome.DNA sequences and perform genetic mapping to help understand disease.Extraction of DNA of fish for further analysis

A major goal for the food processing industry is to provide safe, whole

some and acceptable foodto the consumer. Control of

microorganisms is essential to meet this goal. This control is partly

exerted through processing and preservation techniques that eliminate microorganisms or

Prevent their growth.

III MICROBIAL ANALYSIS OF FISH

Smoked catfishFresh catfish(Clarias gariepinus)mortar and pestleSpatulaEthanolBeakerTest tubeAgar plateWeighing balanceAluminium foil Distilled water e.t.c

MATERIALS

SMOKED FISH IN A NYLON WEIGHING BALANCE

SAMPLE PREPARATIONCollection of fish sampleNIOMR jetty and from smoking kin

NIOMR jetty

Serial dilutionFish pounding and insertion into test tube

Media preparationAgar Preparation

Bacteria colony countBacteria colonies were counted.

A plate containing Peniciliun

chrysogenum Colony counter

Identification and characterization of the isolatesSub-cultured to obtain a pure culture and a gram-staining

.

Cultured plates

ORGANISM ASSOCIATED WITH FRESH WATER FISHBacillus subtilis Staphylococcus aureus Salmonella typhiShigella sppStaphylococcus epidermidis

ORGANISM ASSOCIATED WITH SMOKED FISHStaphylococcus aureusBacillus subtilis

ORGANISM ASSOCIATED WITH CANNED FISHClostridium botulinumListeria

PUBLIC HEALTH ADVICE

The pathogenic microorganisms implicated in the smoked fish samples are of public health importance.

Therefore, fish processors, retailers or vendors should be educated to observe strict hygienic measures.

Potable water should be used during processing of smoked fish and they should be properly cooked.

Proper storage of smoked fish is also necessary.

Fried fish crackers

IV VALUE ADDITION

 Cutting

knobbing and washing

 mincing of fish

minced fish mixed with starch, sugar,

salt and monosodium glutamate

moulded paste seamed

cooled and refrigerated

sliced and dried

packaging

FLOW CHART FOR FISH CRACKERS PRODUCTION 

CANNED CAT FISH

Toxicity test of recipient water using skeletonema as the organism it is under bioassay, it is also known as safety assessment test. (a) It is a test conducted to know the degree to which substances can damage a living

or non- living organism.

(b) To observe the effect of effluent (produce/waste from companies’ e.g. oil company in Niger delta) on the organism at a different tropic level.

V ALGAE, GROWTH INHIBITION TEST

Medias are prepared and sterilized.Different % of the material (either effluent or water soluble a fraction of diesel, spent oil, engine oil, petroleum e.t.c is added to the media.

A particular density of the microorganism to be tested is added to the media and kept to be observed every 24hours in the present of a light source.NB: every 24hours the organisms are viewed under the microscope to observer the effect which the toxic material has on the microorganisms every 24hours for 3days.

TEST

PICTURES

Skeletonema

Conical flask containing media

Microscopic view of test organism

Magnetic Shaker

VI SUMMARYPROBLEMS ENCOUNTEREDIt is suggested that some form of allowance should be given to the

students by the employers as a form of encouragement and to assist in their cost of living,

basically feeding, transportation and

accommodation especially in areas far from the students’

neighbourhood

RECOMMENDATION

I recommend that more preference should be given to the power sector so as to provide adequate light to various research institutes

and laboratories in the country.

CONCLUSIONIn conclusion, this program

has enabled students to gain a lot and many can

now practice the applied aspects of their various

disciplines and other related areas on their own.