Evaluation of the microbial load on smoked fish from some markets in Ogun state, Nigeria

Abstract

A study determining the microbial load on smoked fish from various markets in Ogun State, Nigeria, showed that Ota Market had the highest bacterial count of 4.2 x 10(4), followed by Oju-Ore with 3.8 x 10(4) and Igbesa and Lusada markets with 1.1 x 10(4) and 1.0 x 10(4) respectively. Fungal count followed a similar pattern but low in Lusada and absent from Igbesa samples. Staphylococci predominated due to their ubiquitous nature but Bacilli of different types were the possible pathogens as well as a result of the handling environment. The smoked fish were found to be of low acidity; Igbesa samples being the most acidic. Incomplete combustion possibly affected the level of coloration due to accumulation of Polycyclic Aromatic Hydrocarbons (PAHs) in intensively heated products.