Evaluating the Bacteriological Safety of Vended Smoked Fish in Port Harcourt, Nigeria

Abstract

Smoked fish is a widely consumed food product in Port Harcourt Metropolis due to its affordability, nutritional value, and distinctive flavor but is often compromised by microbial contamination. This study evaluating the bacteriological safety of vended smoked fish in Port Harcourt, Nigeria. Standard microbiological techniques were employed for isolation and identification of bacteria, while antibiotic susceptibility was determined using the Kirby–Bauer disc diffusion method. Mean bacterial counts were highest in Creek Road samples (3.7 × 10⁴ ± 0.6 cfu/g), followed by Mile 1 (2.5 × 10⁴ ± 0.4 cfu/g) and Rumuokoro (2.1 × 10⁴ ± 0.3 cfu/g), with significant variation among markets (p < 0.05). A total of 37 bacterial isolates were recovered, with Bacillus subtilis (21.6%), Staphylococcus aureus (16.2%), and Escherichia coli (10.8%) being the most frequent. Hemolytic patterns revealed that most isolates were gamma-hemolytic, although some Bacillus and Staphylococcus strains showed beta-hemolysis. Antibiotic susceptibility results indicated high resistance to ampicillin, augmentin, and ceftriaxone, whereas ofloxacin, ciprofloxacin, and gentamicin showed high effectiveness. These findings underscore the public health risks of smoked fish consumption in Port Harcourt and call for improved handling and preservation practices.