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Report slides SIWES ABIOYE MAYOWA JOHNSON
The document outlines the student's industrial work experience at the Nigerian Institute of Oceanography and Marine Research (NIOMR). It describes the various departments at NIOMR, including Fish Technology, Biological Oceanography, Marine Biology, and Biotechnology. It then details several projects the student worked on, including microbial analysis of smoked fish, value addition processes like making fish crackers, and algae growth inhibition tests.
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Introduction to the presentation on the Student's Industrial Works Experience Scheme (SIWES).
Detailed outline of the presentation including background, departments, microbial analysis, value addition, and summary.
Background information on NIOMR’s establishment in 1975, highlighting major research departments.
Description of various departments including Fish Technology, Biological Oceanography, Marine Biology, and Biotechnology along with their functions.
Focus on microbial analysis to ensure food safety, control of microorganisms, and processing techniques.
Details on materials and preparation of fish samples for microbial analysis including dilution and media preparation.
Identification of bacterial isolates from fish samples including common pathogens associated with fresh and smoked fish.
Public health advice about pathogens in smoked fish and suggestions for hygienic practices during processing.
Techniques of value addition such as the production process of fish crackers and canned cat fish.
Testing for toxicity using Skeletonema and observing effluents’ effects on microorganisms.
Summary, problems encountered during SIWES, recommendations for improved conditions, and program conclusions.
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Report slides SIWES ABIOYE MAYOWA JOHNSON
- 1. PRESENTATION ON STUDENT’S INDUSTRIALWORKS EXPERIENCE SCHEME (SIWES)
- 2. OUTLINE I Background ofEstablishment II Departments A. Fish Technology Department B. Biological Oceanography C. Marine Biology Unit D. Biotechnology Department E. Central Laboratory III Microbial Analysis of Fish IV Value Addition V Algae Growth Inhibition test VI Summary Experience Gained Problems Encountered Recommendations Conclusion.
- 3. The Nigerian institutefor 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 resources ii. Marine geology/geophysics/biology iii. Biological oceanography iv. Physical and chemical oceanography v. Aquaculture vi. Biotechnology vii. Fish technology/product development I BACKGROUND OF ESTABLISHMENT
- 4. FISH TECHNOLOGY DEPARTMENT A)Microbiology unit Research into the safety process of food B) Chemistry unit To 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
- 5. BIOLOGICAL OCEANOGRAPHY DEPARTMENT Itcontains environmental factor and physiological mechanism, productivity and biodiversity. MARINE BIOLOGY (MICROBIOLOGY OF WATER), Documentation of various aspects of the biology of identified resources BIOTECHNOLOGY DEPARTMENT Sequencing analysis of an organism’s genome. DNA sequences and perform genetic mapping to help understand
- 7. A major goalfor the food processing industry is to provide safe, whole some and acceptable food to 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
- 8. Smoked catfish Fresh catfish(Clariasgariepinus) mortar and pestle Spatula Ethanol Beaker Test tube Agar plate Weighing balance Aluminium foil MATERIALS
- 9. SMOKED FISH INA NYLON WEIGHING BALANCE
- 10. SAMPLE PREPARATION Collection offish sample NIOMR jetty and from smoking kin NIOMR jetty
- 11. Serial dilution Fish poundingand insertion into test tube Media preparation Agar Preparation
- 12. Bacteria colony count Bacteriacolonies were counted. A plate containing Peniciliun chrysogenum Colony counter
- 13. Identification and characterizationof the isolates Sub-cultured to obtain a pure culture and a gram-staining . Cultured plates
- 14. ORGANISM ASSOCIATED WITHFRESH WATER FISH Bacillus subtilis Staphylococcus aureus Salmonella typhi Shigella spp Staphylococcus epidermidis ORGANISM ASSOCIATED WITH SMOKED FISH Staphylococcus aureus Bacillus subtilis ORGANISM ASSOCIATED WITH CANNED FISH Clostridium botulinum Listeria
- 15. PUBLIC HEALTH ADVICE Thepathogenic 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.
- 16. Fried fish crackers IVVALUE ADDITION
- 17. Cutting knobbing and washing mincingof 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
- 18.
- 19. Toxicity test ofrecipient 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 V ALGAE, GROWTH INHIBITION TEST
- 20. Medias are preparedand 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
- 21. PICTURES Skeletonema Conical flask containing media Microscopicview of test Magnetic Shaker
- 22. VI SUMMARY PROBLEMS ENCOUNTERED Itis 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
- 23. RECOMMENDATION I recommend thatmore preference should be given to the power sector so as to provide adequate light to various research institutes and laboratories in the country.
- 24. CONCLUSION In conclusion, thisprogram 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.