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Apr 19, 2023Keywords:
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Microbial profile of smoked fish sold in the Nyankpala and Tamale markets of northern Ghana
Abstract
Smoked fish and fish products are widely consumed in Ghana because they are comparatively affordable. However, studies in other parts of Africa have reported microbial contamination of processed fish and fish products. It is for this reason that this study was undertaken to assess the microbial quality of smoked fish vended in the Nyankpala and Tamale markets. Fish samples were collected from vendors from Nyankpala and Tamale Markets and analysed using standard procedures and methods. Out of the 66 samples, 22.76% had Shigella spp. whilst 77.36% were free of Shigella spp. The highest count of 4.31 × 105 cfu/ml Shigella spp. isolates was from Tamale Central Market samples and lowest count of 1.00 × 103 cfu/ml was from the Tamale Vodafone Office Area Market. Out of the 66 samples, only 13.63% of the samples had Salmonella spp. and 86.37% were free of it. Salmonella spp. showed the highest count of 1.00 × 105 cfu/ml and lowest count of 1.00 × 10³ cfu/ml of samples from Tamale Central Market. Out of the 66 samples, 18.20% had E. coli whilst 81.80% were free from it. The highest count of 2.74 × 105 cfu/ml E. coli isolates were recorded from samples from the Tamale Central Market and lowest count of 1.00 × 10³ cfu/ml from Lamashegu Market. Shigella spp., Salmonella spp. and E. coli were the microbes ob-tained from the smoked catfish. Shigella spp., Salmonella spp. and Escherichia coli could be at-tributable to vendors' unhygienic practices and unsanitary ambient circumstances. It is therefore recommended that the processors and vendors should employ best practices in processing and handling fish and fish products to minimise the level of contamination.
