IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 11 NO. 1 2025
DOI: 10.56201/rjfsqc.vol.11.no1.2025.pg105.114

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Microbiological Assessment of Some Smoked Dried Fish Samples Sold in Open Markets in Port Harcourt Metropolis, Rivers State, Nigeria

Amachree D, Akinrotimi OA, Orokotan OO, and AyaobuCookey, IK

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Abstract

This study evaluated microbiological quality of smoked dried fish samples sold in some markets in Port Harcourt metropolis, Rivers State, Nigeria. Three replicates of four common species of smoked dried fish samples namely: Herring Clupea harengus (Sawa). Horse mackerel- Trachurus trachurus (Kote). Atlantic mackerel- Scomber scombrus (Titus), and Sphyraena barracuda (Panla) were obtained randomly from the retailers at different sales-point in Choba Junction, Rumuokoro, Mile 1, and Creek Road markets all located in Port Harcourt metropolis of Rivers State, Nigeria. Each sample was transported to the laboratory in a labelled and sterile polythene bags for analysis. Microbiological analysis which include: Total aerobic bacterial counts, Coliform counts and Salmonella counts were evaluated in each fish samples using standard laboratory methods. The results obtained indicated that the values of Total aerobic bacterial counts ranged from 0.64 x 104 cfu/g to 6.68 x 104 cfu/g, while Coliform counts ranged from 0.66 x 104 cfu/g to 4.44 x 104 cfu/g and Salmonella count ranged from 0.74 x 104 cfu/g to 1.93 x 104 cfu/g. Among the three bacteria under consideration, the Total aerobic bacteria count consistently recorded higher values in all the sampled fish species studied, this was closely followed by Coliform count, while Salmonella occurred the lowest in all the sampled fishes. The three microbes were moderately present in all the smoked fish samples. However, the lowest values were observed in the specie T.trachurus. Given the amounts of microbial load discovered in the fish samples examined, it is therefore recommended that consumers of smoked fish should cook it to an appropriate temperature in order to prevent food-borne diseases in the study area.

keywords:

Microbial analysis, Fish products, Food safety, Markets

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