Assessment of the microbiological quality of fish smoked traitors in the city of Kisangani. Case Oreochromis niloticus.

Fish are very perishable food commodities, having a relatively elevated change speed after the fishing but their process of transformation and merchandising remains even artisanal and often affect their microbiological quality, capable to cause some illnesses. This survey aims to value the microbiological quality of fish smoked and sold expenses in the city of Kisangani, while identifying the bacterial species of the family of Staphylococaceae and saccharomycetaceae responsible of the infectious illnesses at the human beings. The microbiological analyses carrying on the numbering of the total germs have been made according to the conventional norms. The rate of contamination by the total germs reached an average of: for fish smoked coming from the township of Kabondo, with a concentration of 4,43.10¹¹ UFC/gs. are They followed by those of the common Kisangani (4,58.10¹0 UFC/g), of the common Makiso (4,43.10¹0 UFC/g), of the common Tshopo (4,41.10¹0 UFC/g), of the common Lubunga (4,31.10¹0 UFC/g), finally the common Mangobo (3,31.10¹0 UFC/g). Him ya had not the development of the Staphylococci in all townships. The concentrations of the fungal flora are especially abundant among fish smoked coming from the township of Makiso, the common Kisangani, and the common Kabondo, that are of 3.10¹² UFC/gs. These levels are followed by those recorded in the common Tshopo (28 300 UFC/gs), the common Mangobo (13 200 UFC/gs), and the common Lubunga (133 UFC/gs). For the cool fish, the fungal flora has been detected solely in the samples descended of the common Lubunga (3 UFC/gs) and the common Kabondo (2 UFC/gs).