Microbiological Properties of Smoke-Dried Clarias gariepinus and Ethmalosa fimbriata Sold in Abraka, Eku and Obiaruku Markets, Delta State, Nigeria

Smoke-drying remains a sure fish processing-cum-preservation method in Nigeria. However, concerns persist about products microbiological safety afterwards particularly when sold in open markets. This study assessed the microbiological quality of smoked-dried Clarias gariepinus (Catfish) and Ethmalosa fimbriata (Bonga) sold in Abraka, Eku, and Obiaruku markets in Delta State, Nigeria. The fish samples were collected randomly from vendors in each of the markets, sealed in sterile polythene bags and taken to the laboratory for microbial analyses. Fish samples were analyzed for total aerobic bacteria, coliforms, Staphylococcus species, and fungi using standard microbiological techniques. Bacterial and fungal isolates were identified through cultural, microscopic, and biochemical methods, and prevalence was determined. Microbial counts ranged from 4.0 × 10³ to 6.0 × 10³ cfu/g for total aerobic bacteria, 3.0 × 10³ to 4.5 × 10³ cfu/g for coliforms, 1.6 × 10³ to 4.5 × 10³ cfu/g for Staphylococcus species, Fungi counts ranged from 1.8 × 10³ to 5.1 × 10³ cfu/g. Isolated bacteria included Staphylococcus spp., Bacillus spp., Escherichia coli, Proteus spp., and Klebsiella spp., while fungal genera recovered were Aspergillus, Mucor, Candida, and Rhizopus. The consistent presence of potential pathogens and toxigenic fungi suggests contamination linked to post-smoking handling, storage, and market conditions. These findings highlight the need for improved hygiene practices, better packaging, and routine monitoring to enhance the safety of smoked fish sold in open markets. Smoke-dried fish consumers to cook with appropriate temperature to prevent food poisoning.