PUBLIC HEALTH RISKS AND MICROBIOLOGICAL ASSESSMENT OF FRESH AND SMOKED FISH IN PORT HARCOURT MARKETS

The microbiological quality of fresh and smoked fishes sold around selected markets (Mile 3, Mile 1 and Creek Road) in Port Harcourt City was carried out. The microbial count of the fresh fish was higher than that of the smoked ones. The bacterial count of the fresh fish ranged from 0.35×101cfu/g (Salmonella) to 1.6918×103 cfu/g(Total Bacterial Count) and the smoked one ranged from 0.5×101cfu/g(Salmonella) to 1.042×103cfu/g (Total Bacterial Count). The fungal load of the fishes ranged between 1.867×102cfu/g for the smoked and 4.860×102,cfu/g) for the fresh ones. Statistically, there was no significant difference between the fresh and smoked fish with respect to microbial load at p<0.05. The moisture content of the fresh fish was higher (74.48±4.52) than that of the smoked fish (53.48±2.06) just like the pH of the fresh (6.57±0.10) and smoked fish (6.17±0.14). The bacteria and fungi isolated from fish in the Creek road market (1550±265cfu/g, 381.50±1.75cfu/g) were significantly higher/different from those of the mile 3 market (1262.50±310cfu/g, 307.50±1.69cfulg) and the mile 1 market (1287.75±6.15cfu/g, 315±197cfu/g) at p<0.05. Bacillus substilis Krebsiella spp, Staphylococcus aureus and Streptococcus spp were found only on smoked fish while Acinetobacter spp, Corynecbacteruim spp, Flavobacterium spp, Enterobacter spp and Salmonella species were found on fresh. Bacteria like Escherichia coli, Micrococcus luteus, Pseudomonas aeruginosa, Proteus spp and Serratia spp were found on both fresh and smoked fish. Fungal species such as Penicillium expansum, Aspergillu spp, Fusarium spp, Rhizopus stolonifer and Mucor piriformis were found on both fresh and smoked fish. The microbial metries or count showed that they all exceeded the permissible limits of the World Health Organization (WHO), Standard Organization of Nigeria (SON) and the National Environmental Standard Regulation Enforcement Agency (NESREA). The microbial count showed some level of contamination under the influenced of pH and moisture. It is therefore crucial to implement strict hygiene and safety standards throughout the fish supply chain to mitigate these risks of consuming contaminated seafood.