References
Adebayo-Tayo, B. C., Odukoya, A. A., & Adeyemo, O. K. (2009). Microbial contamination of
smoked fish in Nigeria. African Journal of Microbiology Research, 3(12), 755-759.
Adesiyun, A. A., Abdullahi, I. O., & Mohammed, A. (2006). Microbiological quality of fish and
fish products in Trinidad and Tobago. Food Control, 17(5), 435-440.
doi:10.1016/j.foodcont.2005.01.006.
Adeyemi, O. T., & Osilalu, E. A. (2019). Microbiological quality of smoked and fresh fish sold in
some markets in Port Harcourt, Nigeria. Journal of Food Science and Nutrition, 7(2), 643-
Christiana, A., Adeyemo, O. K., & Babalola, O. O. (2010). Microbiological analysis of smoked
fish in Nigeria. African Journal of Microbiology Research, 4(22), 2350-2353.
Claucas, I. J. and Ward, A. R(1996). Post-harvest Fisheries Development: A Guide to Handling,
Preservation, Processing and Quality. Chartan Maritime, Kent. ME4 TB, United
Kingdom,1996, 276 pp
Claucus, M. M., & Ward, J. (1996). Microbiological quality of fish and shellfish. Journal of
Food Protection, 59(7), 707-712.
Clinical and Laboratory Standards Institute (CLSI). (2020). Performance Standards for
Antimicrobial Susceptibility Testing. 30th ed. CLSI supplement M100. Wayne, PA: CLSI.
Domingo, J. L. (2016). Nutrients and chemical pollutants in fish and shellfish. Balancing the
benefits and the risks. Critical Reviews in Food Science and Nutrition, 56(6), 979-988.
Efstathiou, V., Koutinas, A. A., & Koutinas, C. (2011). Microbiological quality and safety of
fish and fishery products. Aquatic Living Resources, 24(3), 195-200.
doi:10.1051/alr/2011136.
Eyo, A. A. (2001). Fish processing technology in the tropics. National Institute for Freshwater
Fisheries Research, New Bussa, Nigeria.
FAO. (2009). Fishery and Aquaculture Statistics 2007. Food and Agriculture Organization of the
United Nations. Link to FAO report.
Food and Agriculture Organization (FAO). (2020). The State of World Fisheries and Aquaculture
Rome, Italy: FAO.
Huss, H. H. (1995). Quality and quality changes in fresh fish. Food Quality and Preference, 6(4),
273-281. doi:10.1016/0950-3293(95)00026-
Huss, H. H. (1997). Control of indigenous pathogenic bacteria in seafood. Food Control, 8(2), 91-
International Commission on Microbiological Specifications for Foods (ICMSF). (1998).
Microorganisms in Foods 6: Microbial Ecology of Food Commodities. Boston, MA:
Springer.
Ipki, S. M., & Offem, B. J. (2008). Microbial analysis of catfish (Clarias gariepinus) and seafood
in Malaysia. African Journal of Food Science, 2(10), 104-107.
Kosygin, L. I., et al. (1990). Microbial contamination of smoked fish. International Journal of
Food Microbiology, 10(1), 23-29. doi:10.1016/0168-1605(90)90028-3
Leroi, F., Joffraud, J. J., & Chevalier, F. (1998). Quality of fish and fish products: The role of
hygiene. Journal of Food Protection, 61(3), 356-360.
Mez-Guillen, K., Garcia-Vaquero, M., & Gonzalez-Cordova, A. F. (2002). Microbiological
quality of fresh fish and seafood. Food Control, 13(5), 309-313. doi:10.1016/S0956-
7135(02)00025-6.
Nyarko, H. D., Boamponsem, L. K., Nunoo, F. K., & Sulifisu, I. D. (2011). Microbial load and
prevalence of anti-microbial resistant Escherichia coli in common fish species in Sakumo
Lagoon, Ghana. International Journal of Development and Sustainability, 1(2), 492-506.
Obemeata, O., Nnennaya, R. U., & Muhammad, C. (2011). Microbiological assessment of
smoked-dried fish (Clarias gariepinus) sold in local markets in Nsukka, Nigeria. African
Journal of Food Science, 5(7), 440-444.
Gram, L., & Huss, H. H. (1996). Microbiological spoilage of fish and fish products.
International Journal of Food Microbiology, 33(1), 121-137.
Odu, N. N., & Ukpoma, C. C. (2013). Microbiological quality of smoked fish (Ethmalosa
fimbriata) sold in Port Harcourt Metropolis, Nigeria. Nigerian Journal of Agriculture, Food
and Environment, 9(1), 37-41.
Omeiza, G. K., Kwaga, J. K., Bello, M., Kabir, J., & Umoh, V. J. (2013). Occurrence of Listeria
monocytogenes in smoked fish in Abuja, Nigeria. Nigerian Veterinary Journal, 34(2), 810-
Omojola, A. B. (2005). Effects of moisture content and pH on the microbial ecology of fish.
African Journal of Biotechnology, 4(11), 1271-1276. doi:10.5897/AJB2005.000-3134.
Sattar, A., Hossain, M. B., & Rahman, M. M. (2000). Microbiological safety of fish and fishery
products. International Journal of Food Microbiology, 62(2), 117-125. doi:10.1016/S0168-
1605(00)00306-2.
Scallan, E., Hoekstra, R. M., Angulo, F. J., Tauxe, R. V., Widdowson, M. A., Roy, S. L., ... &
Griffin, P. M. (2011). Foodborne illness acquired in the United States—major pathogens.
Emerging Infectious Diseases, 17(1), 7-15.
Sioen, I., Matthys, C., De Backer, G., Van Camp, J., & De Henauw, S. (2007). Importance of
seafood as a source of selenium in the human diet. Journal of Nutritional and Environmental
Medicine, 16(4), 213-222.
Tiamigu, M. A., Abiola, O. J., & Ojo, O. J. (2011). Microbiological quality of fresh and dried fish
in Nigeria. African Journal of Microbiology Research, 5(12), 1468-1473.
Tiamiyu, A. M., Emikpe, B. O. and Adedeji, O. B. Isolation and Identification of aerobic bacteria
flora of the skin and stomach of wild and cultured Clarias gariepinus and Oreochromis
niloticus from Ibadan, Southwest, Nigeria. Journal of Applied Sciences Research, 2011,
7(7):1047-1051.
Udochukwu, N. E., Eze, E. I., & Ijeoma, C. (2016). Microbiological quality of smoked fish sold
in Benin City, Nigeria. Journal of Microbiology and Biotechnology Research, 6(4), 35-41.
World Medical Association (WMA). (2013). World Medical Association Declaration of Helsinki:
Ethical Principles for Medical Research Involving Human Subjects. JAMA, 310(20), 2191-
2194.
