Microbial Contamination of Smoked Tilapia Fish Sold in Kure Market, Minna, Niger State, Nigeria
Kanki, H. *
Department of Biochemistry, Ibrahim Badamasi Babangida University, Lapai, Niger State, Nigeria.
Omotosho, A.O.
Department of Biology, Microbiology and Biotechnology, Nile University of Nigeria, Abuja, Nigeria.
Adamu, S.
Department of Biochemistry, Modibbo Adama University, Yola, Adamawa State, Nigeria.
Okekeaji, U.
Department of Pharmaceutical Microbiology and Biotechnology, Gregory University, Uturu, Abia State, Nigeria.
Akor, M. S.
Department of General Studies, Kogi State College of Education, Ankpa, Kogi State, Nigeria.
Lemu, M. M.
Department of Zoology, Usmanu Danfodiyo University Sokoto, Sokoto State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study assessed the microbial load and diversity in smoked tilapia fish sold in Kure Market, Minna, Niger State, Nigeria. A total of 40 samples were analyzed using standard microbiological methods. The results revealed a mean bacterial colony count ranging from 120 ± 13.03 to 189 ± 11.03 CFU/ml across different parts of the fish. Seven bacterial species, including pathogenic strains such as Salmonella sp. and Escherichia coli, were isolated alongside four fungal species, including Aspergillus flavus, a known producer of aflatoxins. The presence of these microorganisms poses serious public health risks, highlighting the urgent need for improved fish handling, processing, and storage practices to safeguard consumer health. These findings underscore the need for improved handling, processing, and storage practices to ensure the safety of smoked fish and protect consumer health.
Keywords: Smoked fish, tilapia, bacteria, fungi, Kure Market, Minna