Bacteriological Quality of Smoked Fish

This study aimed to assess the bacteriological quality of smoked fish by analyzing the total heterotrophic count and identifying the cultural and biochemical characteristics of bacteria isolated from the sample. The results revealed a significant microbial load across different dilution series, with a mean total heterotrophic count of 1.29 x 10^6 sfu/ml at the 10^-5 dilution. Cultural characterization indicated the presence of rhizoid-shaped, creamy colonies with rough surfaces, typical of spoilage bacteria such as Pseudomonas and Aeromonas. Biochemical tests confirmed the presence of fermentative organisms, including Enterobacteriaceae and Lactic acid bacteria, which are often associated with fish spoilage and foodborne illnesses. The findings highlight the need for improved hygiene practices in the handling, processing, and storage of smoked fish to prevent microbial contamination. The diverse range of bacteria isolated, some of which are pathogenic, underscores the potential public health risks associated with improperly processed smoked fish. It is recommended that fish producers implement stricter sanitation protocols and regular microbiological monitoring to ensure product safety. Further studies should explore the effectiveness of different preservation methods in reducing microbial contamination in smoked fish.vii