Assessment of microbial flora, characterization and public health implications of two species of smoked fish sold in ‘Otuocha’ Market in Anambra State

Microbiological assessment of fresh and smoked Synodontis schall and Oreochromis niloticus fish species was conducted. Three replicates of fresh and smoked fish samples were aseptically obtained from fishermen and open market in Otuocha area of Anambra State, Nigeria. The culture from organs of fresh fish and smoked samples were inoculated on Nutrient agar (NA.), Salmonella Shigella Agar (SSA), MacConkey Agar (MCA) and Potato Dextrose Agar respectively for heterotrophic bacteria and fungi counts. Colonial and microscopic characterizations of the isolates from the cultured media were examined. There no growth of coliform and Salmonella sp from tissue of the fresh fish and the smoked fish samples. Total plate counts of bacteria and fungi from gills, intestine and skin were found above 1 x 106 cfu/g safety limit recommended for foods. Bacteria count ranged from 1.27 x 107 cfu/g to 2.95 x 107 cfu/g and 1.0 x 106 cfu/g to 2.88 x 108 cfu/g for fungi. Six genera of bacteria namely Salmonella sp, Escherichia coli, Staphylococcus sp, Enterococcus sp, Bacillus sp and Pseudomonas sp were suspected from fish samples. Four fungi genera: Saccharomyces sp, Penicillium sp, Rhizopus sp and Mucor sp were indicated in this work. This assessment has revealed the level of gross contamination of fresh fish and safety of smoked fish samples from foodborne microorganisms.