Microbiological Safety Assessment of Selected Smoked Fish in Lagos Metropolis

This research assessed the microbiological quality of smoked fish consumed around the Lagos metropolis to ascertain the safety for consumption. Four samples of selected smoked fish obtained from five market locations in Lagos, Nigeria were analyzed to determine their bacteria loads. The selected smoked fish samples examined were Herring- Clupea harengus (“Sawa”), Horse Mackerel - Trachurus trachurus (“Kote”), Great Barracuda - Sphyraena barracuda (“Panla”) and Atlantic Mackerel- Scomber scombrus (“Titus”). The examined fish samples that were obtained were contaminated with some bacteria species. The average total aerobic bacterial counts from all the samples ranged from 4.2 x 106 cfu/g to 7.5 x 106 cfu/g. Scomber scombrus (Titus), Clupea harengus (Sawa) had higher average total aerobic bacteria counts of 7.5 x 106 cfu/g and 6.0 x 106 cfu/g respectively. The average coliform counts obtained from the smoked fish were, 2.2 x 106cfu/g, Trachurus trachurus (Kote); 4.8 x 106 cfu/g, Clupea harengus; 5.1 x 106 cfu/g, Scomber scombrus and 3.7 x 106 cfu/g for Sphyraena barracuda. Adequate cooking is recommended for consumers of smoked fish to prevent food borne illnesses.