Microbiological Quality and Food Safety Evaluation of Selected Processed and Raw Fish Sold in Open Markets in Awka, Anambra State, Nigeria

Abstract

This study evaluated the microbiological quality and food safety status of both processed and raw fish sold in open markets in Awka, Anambra State, Nigeria. Four fish forms hot-smoked, cold-smoked, frozen, and barbecued were analyzed using standard microbiological methods. Total bacterial count (TBC), total fungal count (TFC), coliforms, and foodborne pathogens were determined using Nutrient Agar, MacConkey Agar, Eosin Methylene Blue Agar, Mannitol Salt Agar, Salmonella–Shigella Agar, and Sabouraud Dextrose Agar. Barbecued fish recorded too numerous to count (TNTC) bacterial growth, while frozen fish had the highest measurable mean TBC (6.35 × 10⁵ CFU/g). Cold-smoked fish showed the lowest mean TBC (2.50 × 10⁴ CFU/g) and no fungal growth. Identified bacteria included Escherichia coli, Salmonella enterica, Salmonella typhimurium, Shigella flexneri, Enterobacter aerogenes, Proteus mirabilis, Enterococcus faecalis, and Staphylococcus aureus. Candida spp. was the only fungal isolate detected. The presence of indicator organisms and pathogenic bacteria in both RTE and raw fish indicates poor hygiene, post-processing contamination, and potential public health risks. Improved sanitary practices and regulatory surveillance are recommended.