Determination of Microbial Load of Selected Smoked Fish Sold in Abraka Markets Delta State.

ABSTRACT; Fish is a common source of protein available to man and it is highly consumed due to its immense health benefits and its affordable price. This research investigated the microbiological quality, the presence and the most prevalent organisms in smoked fish that were obtained from six fish sellers in two major markets, big and small market in Abraka Delta State, south- south Nigeria. The samples were microbiologically analyzed for viable bacteria and fungi growth on Mannitol salt agar, MacConkey agar, Tryptic soy agar and Sabourand dextrose agar using the spread plate technique. The mean microbial viable count obtained ranged from 1.6x10 9 cfu/ml-2.4x10 10 cfu/ml. The different fishes analyzed were found to contain contaminating organisms which were microscopically and biochemically identified to be bacteria such as Staphylococcus aureus, Staphylococcus epidemis, Klebsiella spp, Bacillus subtilis, Micrococcus spp, Aeromonos spp, Citrobacter spp, Serriatia spp, Shigella spp and Micrococcus spp and fungi such as Aspergillus spp, Cladosporium spp and Scopulariopsis spp. This high level of fish contamination can be due to poor hygiene practices of the fish vendors during preparation and sale of the smoked fish, poor storage processes and also the environment to which the fish is exposed to during smoking. To prevent the spread of organisms that are of public health importance, the processing, storage and sale of smoked fish should be carried out under good sanitary conditions.