Safety of Smoke-Dried Fish Sold in Imo State, Nigeria

Safety of Smoke-Dried Fish Sold in Imo State, Nigeria | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Safety of Smoke-Dried Fish Sold in Imo State, Nigeria Abimbola Uzomah, Godwin Simeon Adaka, Anthonia Ezidimma Uzoukwu, and 4 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-6916179/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 12 You are reading this latest preprint version Abstract This study evaluated the quality of smoke-dried fish available in open markets in Imo State, Nigeria, focusing on four prevalent fish species: Gymnarchus niloticus (Trunk fish), Rita sacertodum (Thailand fish), Clarias gariepinus (African catfish), and Ethmalos a fimbriata (Bonga fish). The research included a market survey of the fish handling practices and the quality assessments. The survey showed the different packaging materials used by the retailers, which included baskets (13.3%), cardboard boxes (40%), plastic drums (8.0%), and jute bags (37.8%). Most retailers (61.1%) displayed fish on tables for sale, while 22.2% used mats on the floor, and 16.66% used basins or small baskets. The analysis of bacterial and fungal counts in fish samples showed significant differences (P < 0.05) across the different sample locations and zones. Bacterial counts ranged from 1.05x10 9 to 9.0x10 7 cfu/g, while fungal counts varied from 1.0x10 8 cfu/g to 9.0x10 7 cfu/g. The established maximum microbiological limit of 5x10 5 cfu/g, which differentiates between high and low-quality fish, was exceeded in all the markets studied and for all the fish species, raising serious concerns regarding microbial safety. The study identified four predominant microorganisms present across all markets and species: Bacillus spp ., Escherichia coli , Enterococcus spp ., and Staphylococcus spp ., highlighting the potential for contamination from multiple sources during both processing and retail stages. Microbial flora smoke-dried fish food safety open market handling practices food contaminants Figures Figure 1 INTRODUCTION Fish is a significant source of protein for humans, particularly in tropical regions, due to its high nutritive value [ 1 ] While most consumers prefer fresh fish, maintaining its quality and safety post-harvest presents considerable challenges [ 2 ] Once harvested and killed, fish deteriorates rapidly due to microbial degradation and biochemical breakdown of its body and internal organs [ 3 ]. This degradation ultimately compromises the safety of the fish [ 3 ]. Previous studies have shown that fish are a reservoir of pathogenic and other organisms [ 2 , 4 , 5 ]. These organisms are commonly found on the skin, gills, as well as internal organs such as the kidney, liver, and spleen [ 5 ]. Thus, the consumption of under-processed fish has led to foodborne illnesses caused by these pathogens, biotoxins, viruses, and parasites. Fish and fish products have been implicated in 10–20% of foodborne diseases, with the presence of pathogenic bacteria in smoked fish [ 4 ]. In addition, pathogens and spoilage microorganisms can be further introduced at any stage of the processing and supply chain [ 5 ]. Consequently, various processing techniques, including freezing, salting, frosting, and smoking, are employed to extend the shelf life of fish. Smoking is one of the earliest ways of food preservation. The smoking techniques extend the shelf life of the fish by creating a bactericidal effect, due to the presence of various phenolic compounds, nitrites, and formaldehyde in the smoke [ 6 ] Although smoke-drying can inhibit the activity of muscle enzymes and microorganisms by reducing moisture content, traditional dried fish products sold in local markets often lack the microbiological and safety qualities necessary for human consumption as a result of inadequate handling, preservation, and storage conditions during retail. The extent to which these products meet international fish hygiene standards [ 7 ] is a common concern for the regulatory bodies [ 5 ]. Physical examination and harmful sensory changes are the most immediate methods available to a prospective smoke-dried fish buyer to assess the quality of smoke-dried fish at the retail point. However, these methods alone are insufficient to assess the quality and safety of the fish product because the growth of pathogens may not necessarily result in visible food spoilage, coupled with the deceptive practices of fish sellers who simply clean the fish surface, with the intention of concealing the spoilage. Therefore, microbiological assessments of processed food products are essential for determining their microbiological quality and safety. This study investigated the microbial flora and characteristics of microbial isolates from four commonly consumed smoke-dried fish sold in open markets in Imo State, to guide the policy makers in the development of appropriate sanitary measures in ensuring the microbial safety and quality of these products. MATERIALS AND METHODS Market survey and sample collection Purposive sampling technique was used for the survey [ 6 ]. The structured questionnaire was administered to 90 participants (10 from each of the nine markets visited) across Imo State. The survey gathered data through field observations and on-the-spot assessments, focusing on the socio-demographic status, handling, preservation, and storage practices of selected smoke-dried fish sellers. The markets surveyed and the collection of the samples were done in markets across the three senatorial zones of Imo State. Four smoke-dried fish species, Clarias gariepinus , Ethmalosa fimbriata , Rita sacertodum , and Gymnarchus niloticus , locally known as African catfish, Bonga fish, Thailand fish and Trunk fish, respectively, were purchased from nine different markets, representing the senatorial zones (Fig. 1 ) as follows: Imo East - Relief Market (Owerri), Afor-Ogbe Market (Mbaise), Irete Market (Irete) Imo West - Daily Market (Orlu), Afor-Umuaka Market (Umuaka), Orie-Akokwa Market (Akokwa) Imo North - Obowo Market (Obowo), Anara Market (Mbano), Orie-Amaraku Market (Amaraku) Sample preparation Each of the four species of the smoke-dried fish samples from the nine markets served as the representative of the market where they were purchased. The smoked fish samples were deboned and de-gutted, leaving only the edible portion. This was then milled with a warring blender, packaged in an air-tight polyethylene bag and stored at 4 o C prior to further analysis. Microbial evaluation The standard laboratory methods were used for the microbial analysis [ 8 – 11 ]. Nutrient agar (NA) was used for the isolation of heterotrophic bacteria, and potato dextrose agar (PDA) for the isolation of heterotrophic fungi. Eosin methylene blue agar (EMBA) and Salmonella-Shigella agar (SSA) were used for the cultivation of Enterobacter and Salmonella species, respectively. The microbial isolates were further characterized based on colonial morphology, microscopic examination, and biochemical testing using standard identification manuals [ 12 ]. STATISTICAL ANALYSIS Data obtained from the laboratory analysis were subjected to Analysis of Variance and a significant test for differences between sample means using Duncan’s Multiple Range test at a 5% level of significance. All analyses were performed using statistical software, SPSS version 25. RESULTS AND DISCUSSIONS Result of the market survey Table 1 presents data on the socio-demographic status of the 90 fish retailers who participated in the survey, including their demographics and fish handling practices. Fifty percent of the retailers had education limited to the secondary school level, while 34.44% had only primary school education. A small percentage (6.67%) had no formal education, and 8.89% had post-secondary education. This finding aligns with the study by Adetimehin et al. [ 13 ], which noted a lower number of respondents among fishers without formal education compared to those with formal educational backgrounds. Understanding the macro-level contexts in which education influences food safety is crucial for effective food material handling, storage, and preservation practices. Educational attainment fosters a culture of well-being by promoting healthy living, positive decision-making, and meaningful relationships, ultimately contributing to the overall well-being of individuals, families, and communities [ 14 ]. This has significant implications for fish processing, the lifestyles of processors and retailers, and the hygiene conditions of smoke-dried fish adopted by sellers during retail and storage. The survey showed the commonly used materials for packaging and transporting smoke-dried fish. Cardboard cartons were the most prevalent (40%), followed by jute bags (37.8%), raffia baskets (13.3%), and plastic drums (8.9%). These materials are intended to hold products during handling, transportation, and storage; however, they offer limited protection against microbial, chemical, dust, and insect contamination [ 15 ]. The preference for these materials can be attributed to factors such as low cost, availability, visual appeal of the fish product, and their space-saving qualities during transportation and storage [ 16 ]. Previous studies indicated that significant postharvest losses of fish in Nigeria are linked to inadequate packaging and storage methods, as well as ineffective traditional preservation techniques, leading to insect infestation and mould development, which adversely affected the quality and quantity of fish and resulted in substantial economic losses [ 17 ]. The storage rooms used by retailers provide basic protection, with all respondents confirming that their storage rooms have the basic infrastructure (100%), such as a door, window, clean floor and ceiling. These features are crucial for maintaining proper storage conditions. However, survey data reveal that none of the storage rooms receive additional treatments to protect fish from rodents, insects, or other potential threats arising from cracks or leaks in the basic protective elements. This situation raises food safety and hygiene concerns within the storage areas. According to Akwuobu et al.[ 18 ]. Most wholesalers and retailers of smoke-dried fish do not adhere to good storage practices for the prevention of entry of pests into the storage room. Most fish sellers (61.1%) prefer to display fish on tables during retail, while the remaining sellers (22.22% and 16.66%) display fish on the floor using tarpaulin, sacks, raffia baskets or bowls. Displaying fish on tables is perceived as more attractive to customers; however, this method does not guarantee the quality and safety of the fish product, as it is susceptible to environmental and microbial contamination, potentially leading to spoilage. [ 13 ] reported significantly higher bacterial and fungal loads in smoked E. fimbriata , attributing this to partial dehydration during smoking and unhygienic display practices in the market. To prevent the spoilage of the smoke-dried fish, the retailers employ various techniques, with sun-drying being the most common (46.67%), followed by reheating with wood or charcoal fire (31.11%). Additionally, 15.56% and 6.67% of respondents reported cleaning the fish surface with vegetable oil when microbial growth is visibly present on the fish skin. These methods aim to preserve fish quality and extend shelf life. Significant effects are observed with either reheating with firewood smoke or sun-drying methods. However, cleaning the surface with vegetable oil primarily enhances the visual appeal of the fish to customers without improving the quality and safety of the product. Regardless of the preservation methods employed, the presence of flies in the markets and the lack of proper facilities for fish protection during display indicate a high risk of recontamination. Furthermore, smoked fish is vulnerable to repeated contamination from the unwashed hands of vendors [ 6 ]. Table 1 Socio-demographic characteristics of the smoke-dried fish sellers from the nine (9) fish retail locations under survey Parameters n = 90 (%) Educational status No Schooling 6 6.67% Primary 31 34.44% Secondary 45 50% Tertiary 8 8.89% Packaging material used by retailers Raffia basket 12 13.3% Paper carton 36 40% Plastic drums 8 8.9% Jute bags 34 37.8% Nature of the fish storage room Doors 90 100% Ceiling 90 100% Windows 90 100% Floor 90 100% Treatment of the storage room with approved pesticide/insecticide/rodenticide No treatment 90 100% Mode of fish display in the market On the Table 55 61.1% On the floor 20 22.22% Baskets and Basins 15 16.66% Mode of spoilage-preventing measure Reheating with smoke 28 31.11% Sun drying 42 46.67% Robbing fish surface fufu (cassava meal) 6 6.67% Robbing fish surface with vegetable oil 14 15.56% Key: n - number of observations (The respondents to the questionnaire) Table 2 Established microorganism levels for food quality and safety Indicator Result (cfu/ml) Interpretation ˃10 2 Unsatisfactory Escherichia coli 3- < 10 − 2 Marginal < 3 Satisfactory ˃10 4 Unsatisfactory Salmonella spp. 10 2 − 10 4 Marginal < 10 2 Satisfactory ˃10 4 Potentially hazardous Staphylococcus aureus 10 3 - ≤ 10 4 Unsatisfactory 10 2 < 10 3 Marginal < 10 − 2 Satisfactory Yeasts and moulds 5×10 6 Acceptable 3×10 7 Unacceptable Source: [ 19 ] Result of the microbial evaluation The total counts of bacteria and fungi, as well as colonial, microscopic, and biochemical characteristics of bacteria detected from the fish samples on different bacteriological and mycological media are presented in Tables 3 – 8 . Bacterial and fungal count on different media Bacterial growth significantly contributes to health issues and economic losses in the fish industry. Consequently, utilizing bacterial counts as an index of fish quality is a logical approach. Microbial contamination is prevalent in fish due to their rich nutritional content, which encourages the growth of microorganisms [ 20 ]. Table 3 shows the microbial load of bacteria and fungi isolated from smoke-dried fish species sourced from various markets in Imo State. The total viable count for C. gariepinus ranged from 1.70x10 8 Cfu/g to 1.42x10 9 Cfu/g, while E. fimbriata ranged from 1.30x10 8 Cfu/g to 7.00x10 8 Cfu/g. R. sacertodum exhibited counts from 7.9x10 8 Cfu/g to 1.23x10 9 Cfu/g, and G.niloticus ranged from 9.0x10 7 Cfu/g to 2.8x10 9 Cfu/g. The bacterial counts revealed significant differences (P < 0.05) across various sample locations within the three zones. This study shows that samples of smoked-dried C. gariepinus , E. fimbriata , G. niloticus , and R. sacertodum from different market locations were heavily contaminated with bacteria. According to Moon et al. [ 21 ], smoked-dried fish can serve as excellent substrates for common foodborne bacterial agents when processed at inappropriate temperatures or through improper procedures by individuals lacking knowledge of proper sanitation and hygiene practices. Variations in microbial load may be due to differences in dried fish samples, their origins, processing techniques, handling, partial dehydration of fish, storage conditions and general hygiene practices by the fish sellers. The bacterial counts in C. gariepinus samples were notably higher in Irete (1.42x10 9 Cfu/g) and Orie Amaraku (1.05x10 9 Cfu/g) markets compared to those from other locations. Similarly, high bacterial loads were observed for G. niloticus in Afor-Ogbe (2.8x10 9 Cfu/g), R. sacertodum in Umuaka (1.23x10 9 Cfu/g) markets and E. fimbriata in Afor-Ogbe (7.00x10 8a ) markets relative to samples of the same species from other locations. An important factor leading to poor quality and economic loss of fish in retail trade is the presence of microorganisms, which can arise from unsanitary handling and inadequate storage practices [ 22 ]. Assessing the microbiological quality is crucial for ensuring public health, given the connection between microorganisms, food spoilage, and foodborne illnesses. As highlighted by [ 20 ], the findings from these markets within Imo State showed that the established maximum microbiological limit of 5x10 5 Cfu/g, which distinguishes between high and low-quality fish, was exceeded. Additionally, the maximum allowable count for marginally acceptable quality products at 5x10 7 Cfu/g [ 23 ] was likewise exceeded. This might be attributed to human-induced factors related to the fish retailer characteristics, their handling, storage, preservation and hygiene practices before and during the fish retailing, which have consequently raised concerns about the public health implications of the fish samples. In a similar trend to the bacteria counts, the results of the fungi count for the fish samples showed significance (P < 0.05) differences among different sample locations and zones. The Obowo market C. gariepinus sample stands out with a TNTC fungal value, indicating a more potential issue with fungal contamination. Fungi counts recorded from this study for G.niloticus ranged from 1.1x10 8 Cfu/g to 8.0x10 7 Cfu/g, and that of R. sacertodum ranged from 1.0x10 8 Cfu/g to 9.0x10 7 Cfu/g. As established in Table 2 , the values recorded for these samples across the investigated markets within Imo State are unacceptable. The outcomes of the fungal assessment conducted in this current research correspond with the mycological investigation carried out by Akwuobu et al. [ 18 ]. Their study extensively documented a high occurrence of fungal contamination in smoke-dried fish traded within open markets in Makurdi, Benue State. Similarly, the research by Aliyu et al. [ 24 ] exposed a heightened prevalence of fungal contamination in smoke-dried fish within Minna, Nigeria. This propensity for fungal presence may be attributed to the remarkable ability of fungi to thrive in diverse and often extreme environments. They reproduce through formation, which allows them to disperse widely and establish new colonies in various locations. Spores are notably resistant to adverse conditions, including a low moisture environment, as indicated in the fish samples of the current study, facilitating fungal survival and dispersal [ 24 ]. In addition to the rise in microbial and bacterial count, the proliferation of fungi is one sign that the quality of food has deteriorated. Fungi or moulds frequently contribute to the rancidity of smoked-dried fish due to their ability to flourish in foods with low moisture content [ 25 ]. The presence of fungi in all the fish samples is also a sign that mycotoxins are probably present. Meanwhile, mycotoxins are secondary metabolites of some fungi and pose a serious public health hazard. Furthermore, infestations of flies and other pests that could spread micro-organisms were facilitated by the various market environments, as most of the markets were littered with various degrees of refuse, as seen during the survey. According to Dike-Ndudim et al. [ 26 ], fungal contamination is likely to occur during hawking, as the fish are exposed to fungi and fungal spores in the open environment. Also, the source of fungal contaminations may arise from the consumption of fungal-contaminated feed present in the water [ 27 ] The bacterial counts for Salmonella spp . and Enterobacter spp . isolated from different smoke-dried fish species across various market locations are presented in Table 4 . The data were obtained using Eosin Methylene Blue Agar (EMBA) for Enterobacter and Salmonella-Shigella Agar (SSA) for Salmonella . Enterobacter contamination was generally more widespread than Salmonella across the samples. Salmonella was detected in G.niloticus from Daily Market (Orlu) at a level of 1.3 x 10 4 Cfu/g, as well as in G.niloticus from Orie Akokwa (Akokwa) with 4.0 x 10 4 Cfu/g. These counts suggest marginal contamination risks of 10 2 − 10 4 in these samples, as indicated in Table 2 and highlight the need for better handling and processing practices in these markets to attain a satisfactory level of < 10 2 . The highest count of Salmonella in C. gariepinus was found at Afor Ogbe (Mbaise) with 5.0 x 10 3 Cfu/g and Irete with a value of 1.0 x 10 3 Cfu/g. In the rest of the markets, Salmonella was not detected in any fish samples, suggesting potential differences in sanitary conditions or handling methods between markets. Enterobacter was more frequently detected compared to Salmonella , with notable instances in G.niloticus at Relief Market (Owerri), which recorded a count of 4.9 x 10 4 Cfu/g, and R. sacertodum from the same market with 8.0 x 10 3 Cfu/g. Other significant counts for Enterobacter spp were observed in Afor-Ogbe, Irete, Daily, Orie-Akokwa, Anara and Orie-Amaraku markets. This indicates that contamination may be influenced by factors such as the fish species or specific market handling conditions. Further analysis of bacterial contamination in smoke-dried fish, as presented in Tables 5 – 8 , highlights the diversity of bacterial species, colonial and biochemical characteristics, and distribution patterns across different markets and fish species. Across the markets, Bacillus spp., Enterococcus spp. , and Staphylococcus spp. are the predominant bacterial species observed on nutrient Agar (NA). Bacillus spp. was consistently identified in C. gariepinus , E. fimbriata , R. sacertodum , and G.niloticus . Its colonial characteristics varied based on location, appearing as either dull and dry, serrated flat cream colonies or rough and slimy cream colonies, suggesting adaptation to diverse environmental conditions during fish retailing. Enterococcus spp. was also widely distributed, forming small, smooth, moist, and shiny low convex cream colonies in almost all markets except Relief Market for C. gariepinus and R. sacertodum , indicating its common presence in various market environments. Staphylococcus spp . was identified in smaller numbers and only in specific markets, such as Orie-Amaraku and Daily Market for C. gariepinus , E. fimbriata , and R. sacertodum , indicating location-specific contamination risks. Table 6 identifies bacterial isolates specifically using Salmonella Shigella Agar (SSA) and Eosin Methylene Blue Agar (EMBA), where Salmonella spp., Enterobacter spp. , and Escherichia coli were found. Salmonella spp. formed small, smooth black “fish eye” colonies on SSA, predominantly detected in C. gariepinus and G.niloticus from specific markets like Afor-Ogbe, Irete, Daily, and Orie-Akokwa markets. This indicates targeted contamination patterns, particularly in G.niloticus and C. gariepinus . Enterobacter spp. formed small, smooth, moist, and shiny pink colonies on EMBA. Its presence was noted in various markets, including Afor-Ogbe, Orie-Amaraku, and Relief markets, indicating a broader distribution across market locations. Escherichia coli displayed a greenish metallic sheen on EMBA and was detected in R. sacertodum and G.niloticus from Anara and Orie-Akokwa markets, respectively. The total counts for E. coli found in samples from these markets, as shown in Table 4 , are 4.9x10 4 Cfu/g and 6x10 4 Cfu/g, respectively. These values, however, violate the acceptable limit established in Table 2 , as it is ˃10 2 . Its presence suggests contamination from faecal sources or unhygienic handling practices in these markets. Table 7 provides insights into the microscopic morphology of each bacterial species. Salmonella spp . appeared as Gram-negative rods in short chains, consistent with its colonial appearance on SSA. Bacillus spp . ( subtilis and cereus ) displayed Gram-positive rods, often in chains, and was identified as spore-forming, suggesting its resilience to adverse environmental conditions typical of smoke-dried fish markets. Staphylococcus spp. appeared as Gram-positive cocci in clusters, often with a golden-yellow colony, indicating its characteristic morphology that aligns with its identification on Nutrient Agar. Biochemical tests confirmed species identities with Enterobacter spp. and Salmonella spp. identified by their motility, Gram-negative reaction, and various fermentation capabilities. For instance, Enterobacter spp. showed positive results for catalase and methyl red tests, while Salmonella spp. tested positive for motility, catalase, and glucose fermentation. Staphylococcus spp. was confirmed by its catalase and coagulase-positive results, indicative of its pathogenic potential in foods. Bacillus spp. and Escherichia coli (identified by their spore-forming capabilities and oxidase-negative reactions) displayed resilience and adaptability, supporting their persistence in smoke-dried fish. These findings reveal that Bacillus spp., Enterococcus spp., Salmonella spp., Staphylococcus spp., Enterobacter spp. , and Escherichia coli are found in smoke-dried fish samples from various markets. Contamination patterns are linked to specific markets and fish types, emphasizing the need for stringent hygienic practices during fish handling and processing. These bacteria, particularly Salmonella and Staphylococcus , pose health risks due to their pathogenic potential, highlighting the importance of improved food safety measures in the handling and sale of smoke-dried fish across different markets. These microorganism species have also been reported in similar studies [ 13 , 28 , 29 , 30 ]. Bacillus species have a wide range of physiological abilities that enable them to thrive in almost any natural environment, and their presence in dried fish is an indication of environmental contamination [ 31 ]. The presence of Staphylococcus spp. in the fish samples suggests that contamination may have originated from various sources, including the hands, skin, clothing, utensils, air, and other surfaces, as Staphylococcus spp is commonly encountered in these environments (Edeh et al. , 2022). The presence of this organism in a dried fish sample raises the possibility that the contamination might have occurred during the processing of the fish as well as during retailing, possibly through contact with the retailer and customers. According to Mitiku et al. [ 30 ], pathogenic microorganisms can inadvertently proliferate on fish, becoming a common source of foodborne diseases, which can range from mild discomfort to severe or life-threatening illnesses. [ 13 ] emphasized that Bacillus species are major contributors to microbial spoilage of fish post-capture and have been associated with infectious diseases, including abscesses, bacteraemia, wound and foodborne infections, ear infections, endocarditis, meningitis, ophthalmitis, osteomyelitis, peritonitis, and respiratory and urinary infections. E. coli is often linked to gastroenteritis, which may result from poor food handling, leading to life-threatening diseases in humans, such as traveller’s diarrhoea. The presence of B. subtilis and S. aureus in smoked fish samples indicates inadequate handling practices or cross-contamination of smoked fish products. Similarly, pathogenic strains of Staphylococcus spp . can cause food poisoning due to heat-stable Staphylococcus enterotoxin, which is resistant to gastrointestinal enzymes. Staphylococcal food contamination is frequently associated with workers who are carriers and/or come into contact with unclean equipment [ 13 ]. In addition to poor sanitation, unhygienic marketing environments and post-processing contamination, as recorded in this research, may have resulted from large water bodies where the fish were harvested. Salmonella is a well-known pathogen responsible for salmonellosis, a common foodborne illness. Consumption of food contaminated with Salmonella can lead to symptoms such as diarrhoea, fever, abdominal cramps, and vomiting. In severe cases, it can result in hospitalisation and even death [ 32 ]. Table 3 Total counts (cfu/g) of bacteria and fungi isolated from smoke-dried fish species within Imo State Bacteria (cfu/g) Fungi (cfu/g) Zone Market location G. niloticus R. sacertodum C. gariepinus E. fimbriata G. niloticus R. sacertodum C. gariepinus E. fimbriata Imo East (Owerri Zone) Relief 2.47x10 9c 1.30x10 9b 7.20x10 8d 1.60x10 8g 1.2x10 8e 6.0x10 7i 2.70x10 8c 1.70x10 8d Afor Ogbe 9.0x10 7i 4.3x10 8f 6.70x10 8f 7.00x10 8a 1.6x10 8d 1.3x10 8e 2.00x10 7g 3.10x10 8c Irete 2.80x10 9a 1.23x10 9c 1.42x10 9a 6.60x10 8b 1.9x10 8c 2.0x10 8h 4.00x10 7e 9.00x10 7f Imo West (Orlu zone) Daily 2.47x10 9b 1.30x10 8g 3.60x10 8h 1.30x10 8h 1.2x10 8g 2.5x10 8a 1.60x10 8d 5.50x10 8b Afor Umuaka 3.6x10 8g 7.9x10 8d 1.70x10 8i 5.80x10 8d 1.1x10 8h 1.8x10 8c 2.00x10 7g 6.00x10 7h Orie kokwa 1.24x10 9d 2.75x10 9a 7.00x10 8e 2.70x10 8f 1.4x10 8f 9.0x10 7b 7.50x10 8b 1.60x10 8e Imo North (Okigwe zone) Obowo 4.1x10 8f 3.2x10 8i 5.40x10 8g 1.60x10 8g 3.2x10 8b 7.0x10 7h TNTC a 7.00x10 7g Anara 1.07x10 9e 7.3x10 8e 9.40x10 8c 5.90x10 8c 8.0x10 7i 1.0x10 8f 3.00x10 7f 6.40x10 8a Orie Amaraku 3.8x10 8i 5.6x10 8h 1.05x10 9b 4.80x10 8e 5.2x10 8a 1.6x10 8d 4.00x10 7e 4.00x10 7i Table 4 Total counts of bacteria (cfu/g) isolated from smoke-dried fish species using Eosin Methylene Blue agar (EMBA) and Salmonella-Shigella Agar (SSA) Salmonella (cfu/g) Enterobacter (cfu/g) Zone Market location G. niloticus R. sacertodum C. gariepinus E. fimbriata G. niloticus R. sacertodum C. gariepinus E. fimbriata Imo East (Owerri Zone) Relief NF NF NF NF 4.9x10 4 8.0x10 3 NF NF Afor Ogbe NF NF 5.00x10 3 NF NF NF 8.50x10 4 NF Irete NF NF 1.00x10 3 NF 8.0x10 3 NF NF NF Imo West (Orlu zone) Daily 1.3x10 4 NF NF NF 1.47x10 5 NF NF NF Afor Umuaka NF NF NF NF NF NF NF NF Orie kokwa 4.0x10 4 NF NF NF 6.0x10 4 NF NF 5.40x10 4 Imo North (Okigwe zone) Obowo NF NF NF NF NF NF NF NF Anara NF NF NF NF NF 4.9x10 4 NF NF Orie maraku NF NF NF NF NF 5.0x10 3 NF 4.60x10 4 Values are the mean of three replicates. Keys: NF-Not Found, Table 5 Colonial characteristics of predominant bacteria isolated from smoke-dried fish species on Nutrient Agar Fish Species Sample location where bacteria were identified Colonial Characteristics Most probable organism C. gariepinus All markets investigated Dull and dry, serrated flat cream colonies Bacillus spp E. fimbriata All markets, excluding Irete and Orie-Amaraku markets Dull and dry, serrated flat cream colonies Bacillus spp R. sacertodum All markets investigated Dull and dry, serrated flat cream colonies Bacillus spp G.niloticus All markets, excluding the Orie-Amaraku market Dull and dry, serrated flat cream colonies Bacillus spp C. gariepinus The other 7 markets, excluding Irete and Daily markets Rough and slimy cream colonies Bacillus spp E. fimbriata Orie-Amaraku market Rough and slimy cream colonies Bacillus spp R. sacertodum 7 other markets, excluding Daily and Irete markets Rough and slimy cream colonies Bacillus spp G.niloticus The other 6 markets, excluding Malaysian, Anara and Umuaka markets Rough and slimy cream colonies Bacillus spp C. gariepinus All markets investigated, excluding the Relief market Small, smooth, moist and shiny low-convex cream colonies Enterococcus spp E. fimbriata All markets investigated Small, smooth, moist and shiny low-convex cream colonies Enterococcus spp R. sacertodum All markets investigated except the Relief market Small, smooth, moist, and shiny low low-convex cream colonies Enterococcus spp G.niloticus All markets investigated Small, smooth, moist, and shiny low low-convex cream colonies Enterococcus spp C. gariepinus Orie-Amaraku, Afor Ogbe, Malaysian, Orie-Akokwa and Umuaka markets Small, circular, moist, and shiny Golden Yellow colonies Staphylococcus spp E. fimbriata Irete market Small, circular, moist, and shiny Golden Yellow colonies Staphylococcus spp R. sacertodum Daily, Irete, Amaraku and Relief markets Small, circular, moist, and shiny Golden Yellow colonies Staphylococcus spp G.niloticus Irete and Orie-Akokwa markets Small, circular, moist, and shiny Golden Yellow colonies Staphylococcus spp Table 6 Colonial characteristics of predominant bacteria isolated from smoke-dried fish species on Salmonella Shigella Agar (SSA) and Eosin Methylene Blue Agar (EMBA) Fish Species Market location where bacteria were identified Colonial Characteristics Most probable organism C. gariepinus Afor-Ogbe and Irete Small, smooth black fish eye colonies on SSA Salmonella spp E. fimbriata None - - R. sacertodum None - - G.niloticus Daily and Orie-Akokwa Small, smooth black fish eye colonies on SSA Salmonella spp C. gariepinus Afor-Ogbe Small, smooth, moist and shiny light pink colonies on EMBA Enterobacter spp E. fimbriata Orie-Amaraku and Orie-Akokwa Small, smooth, moist and shiny light pink colonies on EMBA Enterobacter spp R. sacertodum Orie-Amaraku and Relief Small, smooth, moist, and shiny light pink colonies on EMBA Enterobacter spp G. niloticus Relief, Daily and Irete Small, smooth, moist, and shiny light pink colonies on EMBA Enterobacter spp C. gariepinus None - - E. fimbriata None - - R. sacertodum Anara Small, smooth, greenish metallic sheen on EMBA Escherichia coli G.niloticus Orie-Akokwa Small, smooth, greenish metallic sheen on EMBA Escherichia coli Table 7 Colonial and Microscopic Characteristics of Bacteria isolated from the smoke-dried fish species Colonial characteristics Spore Formation Motility Gram Morphology Most Probable Identity Small circular shiny black fish eye colonies on SSA - + Gram-negative rods in short chains Salmonella spp Smooth, moist and shiny low-convex golden yellow colonies on NA - - Gram-positive cocci predominantly in clusters, few in pairs Staphylococcus spp Mucoid and slimy cream colonies on NA + + Gram-positive rods in chains Bacillus subtilis Dull and dry, serrated, flat cream colonies on NA + + Large gram-positive rods in short chains with central spores Bacillus cereus Moist and shiny purple metallic sheen colonies on EMBA - + Short gram-negative rods predominantly in singles, few in chains Escherichia coli Small circular, moist and shiny low low-convex cream colonies on NA - - Gram-positive cocci in long chains, few in pairs and clusters Enterococcus spp Smooth, moist, and shiny pink colonies on EMBA - - Gram-negative rods in short chains Enterobacter spp Table 8 Biochemical Characteristics of Bacteria isolated from the smoke-dried fish species Spo Mot Gram rnx Oxi Cat Coag In MR VP S L G M Identity of isolates - - -R - + - - + - - + + - Enterobacter spp - + -R - + - - + - - - + + Salmonella spp - - +S - + + - - + + + + + Staphylococcus spp - - +S - - - - + - + + + + Enterococcus faecalis ++ + +R - + - - - + - - - - Bacillus cereus + - + + +R -R - - + + - - - + - - + + - + - + - + + - Bacillus subtilis Escherichia coli Keys : Spo-spore staining test, Mot-Motility test, Gram rxn-Gram reaction, Oxi-oxidase test, Cat-catalase test, Coag-coagulase test, In-indole test, MR-Methyl red test, VP-Voges Proskauer test CONCLUSION The results of the study demonstrated that although smoking can help limit bacterial activity, poor handling and retailing practices can still cause bacterial growth and activity to continue and eventually cause fish to deteriorate. The microbial analysis revealed significant differences in bacterial and fungal counts between sample locations and species. The results obtained from the market locations clearly showed that the established maximum microbiological limit of 5x10 5 Cfu/g for the smoke-dried fish species ( Clarias gariepinus, Rita sacertodum, Gymnarchus niloticus and Ethmalosa fimbriata ) was exceeded, which can induce the incidence of fish poisoning and fish intoxication, as the infective dose may cause or pose a health risk. Further microbiological analysis revealed that Bacillus spp (including Bacillus subtilis and Bacillus cereus ) and Enterococcus spp ( Enterococcus faecalis ) were the primary microbial species isolated from the majority of the markets' fish samples. Specific markets, such as Irete, Afor Ogbe, Orie Akokwa, Daily, Anara and Orie Amaraku markets, did, however, show the presence of Salmonella spp . Enterobacter spp . and E. coli , whereas the remaining markets did not. The presence of these microorganisms indicates improper fish handling, storage practices, as well as poor sanitation and hygiene. Additionally, smoked-dried fish is often displayed on tables, floors, and in baskets exposed to flies, which promotes microbial growth due to the unhygienic conditions. The presence of pathogenic microorganisms at various market locations within Imo State, exceeding acceptable limits, violates food safety regulations and increases the risk of fish poisoning in these areas. To address this issue, collaboration between competent professionals, government regulatory agents, and fish sellers is essential to implement training programs on proper handling of smoked-dried fish and adherence to good hygiene practices. To mitigate microbial spread, fish sellers and processors should ensure that all materials, such as trays, wire meshes, jute bags, baskets, and other utensils, are thoroughly washed and kept clean. Furthermore, setting up standard fish markets in strategic locations across each senatorial zone in Imo State would help address these challenges. Declarations The authors hereby declare that this is an original study, and all publications of others referenced have been acknowledged Conflict of Interest The authors have no competing interests to declare that are relevant to the content of this article. Author Contributions: AU, GSA, AEU, and IIA contributed to the study conception and design. Material preparation, data collection and analysis were performed by IIA, DAM and ECN. The first draft of the manuscript was written by AU, GSA and DAM. All the authors (AU, GSA, AEU, IIA, CAN, DAM AND ECN) commented and edited the previous versions of the manuscript. All authors read and approved of the final manuscript. Funding The study was funded by the National Research Fund - Tertiary Education Trust Fund Nigeria Clinical trial number Not Applicable Consent to Publish Declaration Not applicable Consent to Participate Declaration All participants were provided with a clear explanation of the study’s purpose, procedures, potential risks, benefits, and their rights before participation. Their voluntary, informed consent was obtained before any information collection commenced. Data Availability Statement Data availability is not applicable to this article as no raw or processed data sets, code or protocols were created or analysed in this study. Ethics declaration: The research was carried out following the guidelines of the ethics committee listed in the ethics statement. The protocol was approved by the Institutional Review Board (IRB), Federal University of Technology, Owerri, Nigeria, in accordance with the University's regulation on research ethics. 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Journal Food Control. 2012;23:429-436. https://doi.org/10.1016/j.foodcont.2011.08.011 Dike-Ndudim JN, Egbuobi RC, Onyeneke EN, Uduji HI, Nwagbaraocha MA, Ogamaka IA, et al. Microbial status of smoked fish, Scombia scombia sold in Owerri, Imo state, Nigeria. African Journal of Clinical and Experimental Microbiology. 2014;15:35-39. https://dx.doi.org/10.4314/ajcem.v15i1.6 Sani FM, Nasir IA, Torhile G. Mycological evaluation of smoked dried fish sold at Maiduguri metropolis, Nigeria: preliminary findings and potential health implications. European Journal of Health Science. 2016;2:5-10. https://doi.org/10.5505/eurjhs.2016.69885 Edeh IC, Nsofor CI, Ikechukwu CC, Olisa CS, Afoemezie PI, Chidubem-Nwachinemere NO (2022) Bacterial assessment of smoke-dried fishes sold at three landing market sites in Anambra state, Nigeria. The Zoologist. 2022;21:13-18. https://doi.org/10.4314/tzool.v21i1.3 Akinjogunla OJ, Inyang CU, Akinjogunla VF. Bacterial species associated with anatomical parts of fresh and smoked bonga fish ( Ethmalosa fimbriata ) prevalence and susceptibility to cephalosporins. Research Journal of Microbiology. 2011;6:87-97. https://scialert.net/abstract/?doi=jm.2011.87.97 Mitiku BA, Mitiku MA, Ayalew GG, Alemu HY, Geremew UM, Wubayehu MT. Microbiological quality assessment of fish origin food along the production chain in upper Blue Nile watershed, Ethiopia. Food Science & Nutrition. 2022;11:1096–1103. https://doi.org/10.1002/fsn3.3147 Hassan MK, Poppy M, Ahamed T, Morsheda F, Yadav R, Hasan A, Siddique MP. Bacterial flora isolated from dried fishes sold at retail markets within Dhaka city corporation of Bangladesh. Res. Agric. Livest. Fish., 2021;8:109-115. https://doi.org/10.3329/ralf.v8i1.53272 Ehuwa O, Jaiswal AK, Jaiswal S. Salmonella food safety and food handling practices. Foods (Basel, Switzerland) 2021;10:907. https://doi.org/10.3390/foods10050907 Mukaro JP, Ruparanganda F, Katsande P. Microbial assessment of dried fish sold in streets and supermarkets in Harare central business district Zimbabwe. Texila International Journal of Academic Research. 2021;8:1-13. https://doi.org/10.21522/TIJAR.2014.08.02.Art004 Additional Declarations No competing interests reported. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-6916179","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":507916900,"identity":"bd5ac793-3555-4186-abbd-74477733fd7f","order_by":0,"name":"Abimbola 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Technology","correspondingAuthor":false,"prefix":"","firstName":"Godwin","middleName":"Simeon","lastName":"Adaka","suffix":""},{"id":507916902,"identity":"12eab91f-ff8a-4322-9756-b2fdf9db30ef","order_by":2,"name":"Anthonia Ezidimma Uzoukwu","email":"","orcid":"","institution":"Federal University of Technology","correspondingAuthor":false,"prefix":"","firstName":"Anthonia","middleName":"Ezidimma","lastName":"Uzoukwu","suffix":""},{"id":507916904,"identity":"a5277cd4-b44b-4f09-8d0f-e829951ced1f","order_by":3,"name":"Isiaka Ishola Adedokun","email":"","orcid":"","institution":"University of Agriculture and Environmental Sciences","correspondingAuthor":false,"prefix":"","firstName":"Isiaka","middleName":"Ishola","lastName":"Adedokun","suffix":""},{"id":507916905,"identity":"77bfbdcf-9309-4de5-a06d-024e08fe5b73","order_by":4,"name":"Christian Ngozi Anyanwu","email":"","orcid":"","institution":"Federal University of Technology","correspondingAuthor":false,"prefix":"","firstName":"Christian","middleName":"Ngozi","lastName":"Anyanwu","suffix":""},{"id":507916906,"identity":"c5827a87-1095-49a1-903f-78a5a0af6818","order_by":5,"name":"Daniel Akinyemi Mapamile","email":"","orcid":"","institution":"Federal Polytechnic Oko","correspondingAuthor":false,"prefix":"","firstName":"Daniel","middleName":"Akinyemi","lastName":"Mapamile","suffix":""},{"id":507916907,"identity":"93027651-941f-4ea5-ab53-22b07c8b2cad","order_by":6,"name":"Emmanuel Chimnachi Ndupuh","email":"","orcid":"","institution":"Federal University of Technology","correspondingAuthor":false,"prefix":"","firstName":"Emmanuel","middleName":"Chimnachi","lastName":"Ndupuh","suffix":""}],"badges":[],"createdAt":"2025-06-17 16:08:18","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-6916179/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-6916179/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":90386977,"identity":"a7375f59-dc1b-4a3c-9a09-46cc5a726353","added_by":"auto","created_at":"2025-09-02 07:39:53","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":51241,"visible":true,"origin":"","legend":"\u003cp\u003eMap of Nigeria showing Imo State and the three Senatorial Zones\u003c/p\u003e","description":"","filename":"floatimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-6916179/v1/f5f198be4aa8fc7d94631cae.png"},{"id":90387253,"identity":"b64d2875-baf3-4718-aa06-c459f55a9135","added_by":"auto","created_at":"2025-09-02 07:47:54","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1522396,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-6916179/v1/37f76c8f-fda6-410e-a534-b2fcc6cf7944.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"\u003cp\u003eSafety of Smoke-Dried Fish Sold in Imo State, Nigeria\u003c/p\u003e","fulltext":[{"header":"INTRODUCTION","content":"\u003cp\u003eFish is a significant source of protein for humans, particularly in tropical regions, due to its high nutritive value [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e] While most consumers prefer fresh fish, maintaining its quality and safety post-harvest presents considerable challenges [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e] Once harvested and killed, fish deteriorates rapidly due to microbial degradation and biochemical breakdown of its body and internal organs [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. This degradation ultimately compromises the safety of the fish [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. Previous studies have shown that fish are a reservoir of pathogenic and other organisms [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e, \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e, \u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e]. These organisms are commonly found on the skin, gills, as well as internal organs such as the kidney, liver, and spleen [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e]. Thus, the consumption of under-processed fish has led to foodborne illnesses caused by these pathogens, biotoxins, viruses, and parasites. Fish and fish products have been implicated in 10\u0026ndash;20% of foodborne diseases, with the presence of pathogenic bacteria in smoked fish [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e]. In addition, pathogens and spoilage microorganisms can be further introduced at any stage of the processing and supply chain [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e]. Consequently, various processing techniques, including freezing, salting, frosting, and smoking, are employed to extend the shelf life of fish.\u003c/p\u003e\u003cp\u003eSmoking is one of the earliest ways of food preservation. The smoking techniques extend the shelf life of the fish by creating a bactericidal effect, due to the presence of various phenolic compounds, nitrites, and formaldehyde in the smoke [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e] Although smoke-drying can inhibit the activity of muscle enzymes and microorganisms by reducing moisture content, traditional dried fish products sold in local markets often lack the microbiological and safety qualities necessary for human consumption as a result of inadequate handling, preservation, and storage conditions during retail. The extent to which these products meet international fish hygiene standards [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e] is a common concern for the regulatory bodies [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e].\u003c/p\u003e\u003cp\u003ePhysical examination and harmful sensory changes are the most immediate methods available to a prospective smoke-dried fish buyer to assess the quality of smoke-dried fish at the retail point. However, these methods alone are insufficient to assess the quality and safety of the fish product because the growth of pathogens may not necessarily result in visible food spoilage, coupled with the deceptive practices of fish sellers who simply clean the fish surface, with the intention of concealing the spoilage. Therefore, microbiological assessments of processed food products are essential for determining their microbiological quality and safety.\u003c/p\u003e\u003cp\u003e This study investigated the microbial flora and characteristics of microbial isolates from four commonly consumed smoke-dried fish sold in open markets in Imo State, to guide the policy makers in the development of appropriate sanitary measures in ensuring the microbial safety and quality of these products.\u003c/p\u003e"},{"header":"MATERIALS AND METHODS","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\u003ch2\u003eMarket survey and sample collection\u003c/h2\u003e\u003cp\u003ePurposive sampling technique was used for the survey [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e]. The structured questionnaire was administered to 90 participants (10 from each of the nine markets visited) across Imo State. The survey gathered data through field observations and on-the-spot assessments, focusing on the socio-demographic status, handling, preservation, and storage practices of selected smoke-dried fish sellers. The markets surveyed and the collection of the samples were done in markets across the three senatorial zones of Imo State. Four smoke-dried fish species, \u003cem\u003eClarias gariepinus\u003c/em\u003e, \u003cem\u003eEthmalosa fimbriata\u003c/em\u003e, \u003cem\u003eRita sacertodum\u003c/em\u003e, and \u003cem\u003eGymnarchus niloticus\u003c/em\u003e, locally known as African catfish, Bonga fish, Thailand fish and Trunk fish, respectively, were purchased from nine different markets, representing the senatorial zones (Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e) as follows:\u003c/p\u003e\u003cp\u003e\u003col\u003e\u003cspan\u003e\u003cli\u003e\u003cp\u003eImo East - Relief Market (Owerri), Afor-Ogbe Market (Mbaise), Irete Market (Irete)\u003c/p\u003e\u003c/li\u003e\u003c/span\u003e\u003cspan\u003e\u003cli\u003e\u003cp\u003eImo West - Daily Market (Orlu), Afor-Umuaka Market (Umuaka), Orie-Akokwa Market (Akokwa)\u003c/p\u003e\u003c/li\u003e\u003c/span\u003e\u003cspan\u003e\u003cli\u003e\u003cp\u003eImo North - Obowo Market (Obowo), Anara Market (Mbano), Orie-Amaraku Market (Amaraku)\u003c/p\u003e\u003c/li\u003e\u003c/span\u003e\u003c/ol\u003e\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003c/div\u003e\n\u003ch3\u003eSample preparation\u003c/h3\u003e\n\u003cp\u003eEach of the four species of the smoke-dried fish samples from the nine markets served as the representative of the market where they were purchased. The smoked fish samples were deboned and de-gutted, leaving only the edible portion. This was then milled with a warring blender, packaged in an air-tight polyethylene bag and stored at 4\u003csup\u003eo\u003c/sup\u003e C prior to further analysis.\u003c/p\u003e\n\u003ch3\u003eMicrobial evaluation\u003c/h3\u003e\n\u003cp\u003eThe standard laboratory methods were used for the microbial analysis [\u003cspan additionalcitationids=\"CR9 CR10\" citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e\u0026ndash;\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e]. Nutrient agar (NA) was used for the isolation of heterotrophic bacteria, and potato dextrose agar (PDA) for the isolation of heterotrophic fungi. Eosin methylene blue agar (EMBA) and Salmonella-Shigella agar (SSA) were used for the cultivation of \u003cem\u003eEnterobacter\u003c/em\u003e and \u003cem\u003eSalmonella\u003c/em\u003e species, respectively. The microbial isolates were further characterized based on colonial morphology, microscopic examination, and biochemical testing using standard identification manuals [\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e].\u003c/p\u003e\u003cdiv id=\"Sec6\" class=\"Section2\"\u003e\u003ch2\u003eSTATISTICAL ANALYSIS\u003c/h2\u003e\u003cp\u003eData obtained from the laboratory analysis were subjected to Analysis of Variance and a significant test for differences between sample means using Duncan\u0026rsquo;s Multiple Range test at a 5% level of significance. All analyses were performed using statistical software, SPSS version 25.\u003c/p\u003e\u003c/div\u003e"},{"header":"RESULTS AND DISCUSSIONS","content":"\u003cdiv id=\"Sec8\" class=\"Section2\"\u003e\u003ch2\u003eResult of the market survey\u003c/h2\u003e\u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e presents data on the socio-demographic status of the 90 fish retailers who participated in the survey, including their demographics and fish handling practices. Fifty percent of the retailers had education limited to the secondary school level, while 34.44% had only primary school education. A small percentage (6.67%) had no formal education, and 8.89% had post-secondary education. This finding aligns with the study by Adetimehin et al. [\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e], which noted a lower number of respondents among fishers without formal education compared to those with formal educational backgrounds. Understanding the macro-level contexts in which education influences food safety is crucial for effective food material handling, storage, and preservation practices. Educational attainment fosters a culture of well-being by promoting healthy living, positive decision-making, and meaningful relationships, ultimately contributing to the overall well-being of individuals, families, and communities [\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e]. This has significant implications for fish processing, the lifestyles of processors and retailers, and the hygiene conditions of smoke-dried fish adopted by sellers during retail and storage.\u003c/p\u003e\u003cp\u003eThe survey showed the commonly used materials for packaging and transporting smoke-dried fish. Cardboard cartons were the most prevalent (40%), followed by jute bags (37.8%), raffia baskets (13.3%), and plastic drums (8.9%). These materials are intended to hold products during handling, transportation, and storage; however, they offer limited protection against microbial, chemical, dust, and insect contamination [\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e]. The preference for these materials can be attributed to factors such as low cost, availability, visual appeal of the fish product, and their space-saving qualities during transportation and storage [\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e]. Previous studies indicated that significant postharvest losses of fish in Nigeria are linked to inadequate packaging and storage methods, as well as ineffective traditional preservation techniques, leading to insect infestation and mould development, which adversely affected the quality and quantity of fish and resulted in substantial economic losses [\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e].\u003c/p\u003e\u003cp\u003eThe storage rooms used by retailers provide basic protection, with all respondents confirming that their storage rooms have the basic infrastructure (100%), such as a door, window, clean floor and ceiling. These features are crucial for maintaining proper storage conditions. However, survey data reveal that none of the storage rooms receive additional treatments to protect fish from rodents, insects, or other potential threats arising from cracks or leaks in the basic protective elements. This situation raises food safety and hygiene concerns within the storage areas. According to Akwuobu et al.[\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e]. Most wholesalers and retailers of smoke-dried fish do not adhere to good storage practices for the prevention of entry of pests into the storage room.\u003c/p\u003e\u003cp\u003eMost fish sellers (61.1%) prefer to display fish on tables during retail, while the remaining sellers (22.22% and 16.66%) display fish on the floor using tarpaulin, sacks, raffia baskets or bowls. Displaying fish on tables is perceived as more attractive to customers; however, this method does not guarantee the quality and safety of the fish product, as it is susceptible to environmental and microbial contamination, potentially leading to spoilage. [\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e] reported significantly higher bacterial and fungal loads in smoked \u003cem\u003eE. fimbriata\u003c/em\u003e, attributing this to partial dehydration during smoking and unhygienic display practices in the market.\u003c/p\u003e\u003cp\u003e To prevent the spoilage of the smoke-dried fish, the retailers employ various techniques, with sun-drying being the most common (46.67%), followed by reheating with wood or charcoal fire (31.11%). Additionally, 15.56% and 6.67% of respondents reported cleaning the fish surface with vegetable oil when microbial growth is visibly present on the fish skin. These methods aim to preserve fish quality and extend shelf life. Significant effects are observed with either reheating with firewood smoke or sun-drying methods. However, cleaning the surface with vegetable oil primarily enhances the visual appeal of the fish to customers without improving the quality and safety of the product. Regardless of the preservation methods employed, the presence of flies in the markets and the lack of proper facilities for fish protection during display indicate a high risk of recontamination. Furthermore, smoked fish is vulnerable to repeated contamination from the unwashed hands of vendors [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e].\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eSocio-demographic characteristics of the smoke-dried fish sellers from the nine (9) fish retail locations under survey\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"3\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eParameters\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003en\u0026thinsp;=\u0026thinsp;90\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003e(%)\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003ctr\u003e\u003cth align=\"left\" colspan=\"3\" nameend=\"c3\" namest=\"c1\"\u003e\u003cp\u003eEducational status\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eNo Schooling\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e6.67%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePrimary\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e31\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e34.44%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSecondary\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e45\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e50%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTertiary\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e8.89%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c3\" namest=\"c1\"\u003e\u003cp\u003e\u003cb\u003ePackaging material used by retailers\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eRaffia basket\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e12\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e13.3%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePaper carton\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e36\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e40%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePlastic drums\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e8.9%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eJute bags\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e34\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e37.8%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c3\" namest=\"c1\"\u003e\u003cp\u003e\u003cb\u003eNature of the fish storage room\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eDoors\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e90\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eCeiling\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e90\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eWindows\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e90\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eFloor\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e90\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c3\" namest=\"c1\"\u003e\u003cp\u003e\u003cb\u003eTreatment of the storage room with approved pesticide/insecticide/rodenticide\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eNo treatment\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e90\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e100%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e\u003cb\u003eMode of fish display in the market\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u0026nbsp;\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eOn the Table\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e55\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e61.1%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eOn the floor\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e20\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e22.22%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eBaskets and Basins\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e15\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e16.66%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colspan=\"3\" nameend=\"c3\" namest=\"c1\"\u003e\u003cp\u003e\u003cb\u003eMode of spoilage-preventing measure\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eReheating with smoke\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e28\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e31.11%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSun drying\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e42\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e46.67%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eRobbing fish surface fufu (cassava meal)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e6.67%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eRobbing fish surface with vegetable oil\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e14\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e15.56%\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eKey: n - number of observations (The respondents to the questionnaire)\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eEstablished microorganism levels for food quality and safety\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"3\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eIndicator\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eResult (cfu/ml)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eInterpretation\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e˃10\u003csup\u003e2\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eUnsatisfactory\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eEscherichia coli\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3- \u0026lt; 10\u003csup\u003e\u0026minus;\u0026thinsp;2\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eMarginal\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSatisfactory\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e˃10\u003csup\u003e4\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eUnsatisfactory\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eSalmonella spp.\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e10\u003csup\u003e2\u003c/sup\u003e \u0026minus;\u0026thinsp;10\u003csup\u003e4\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eMarginal\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;10\u003csup\u003e2\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSatisfactory\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e˃10\u003csup\u003e4\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003ePotentially hazardous\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eStaphylococcus aureus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e10\u003csup\u003e3\u003c/sup\u003e - \u0026le; 10\u003csup\u003e4\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eUnsatisfactory\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e10\u003csup\u003e2\u003c/sup\u003e \u0026lt; 10\u003csup\u003e3\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eMarginal\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e\u0026lt;\u0026thinsp;10\u003csup\u003e\u0026minus;\u0026thinsp;2\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSatisfactory\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eYeasts and moulds\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e5\u0026times;10\u003csup\u003e6\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eAcceptable\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e3\u0026times;10\u003csup\u003e7\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eUnacceptable\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"3\"\u003eSource: [\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e]\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e\n\u003ch3\u003eResult of the microbial evaluation\u003c/h3\u003e\n\u003cp\u003eThe total counts of bacteria and fungi, as well as colonial, microscopic, and biochemical characteristics of bacteria detected from the fish samples on different bacteriological and mycological media are presented in Tables\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab8\" class=\"InternalRef\"\u003e8\u003c/span\u003e.\u003c/p\u003e\n\u003ch3\u003eBacterial and fungal count on different media\u003c/h3\u003e\n\u003cp\u003eBacterial growth significantly contributes to health issues and economic losses in the fish industry. Consequently, utilizing bacterial counts as an index of fish quality is a logical approach. Microbial contamination is prevalent in fish due to their rich nutritional content, which encourages the growth of microorganisms [\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e]. Table\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e shows the microbial load of bacteria and fungi isolated from smoke-dried fish species sourced from various markets in Imo State. The total viable count for \u003cem\u003eC. gariepinus\u003c/em\u003e ranged from 1.70x10\u003csup\u003e8\u003c/sup\u003e Cfu/g to 1.42x10\u003csup\u003e9\u003c/sup\u003e Cfu/g, while \u003cem\u003eE. fimbriata\u003c/em\u003e ranged from 1.30x10\u003csup\u003e8\u003c/sup\u003e Cfu/g to 7.00x10\u003csup\u003e8\u003c/sup\u003e Cfu/g. \u003cem\u003eR. sacertodum\u003c/em\u003e exhibited counts from 7.9x10\u003csup\u003e8\u003c/sup\u003e Cfu/g to 1.23x10\u003csup\u003e9\u003c/sup\u003e Cfu/g, and \u003cem\u003eG.niloticus\u003c/em\u003e ranged from 9.0x10\u003csup\u003e7\u003c/sup\u003e Cfu/g to 2.8x10\u003csup\u003e9\u003c/sup\u003e Cfu/g. The bacterial counts revealed significant differences (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) across various sample locations within the three zones. This study shows that samples of smoked-dried \u003cem\u003eC. gariepinus\u003c/em\u003e, \u003cem\u003eE. fimbriata\u003c/em\u003e, \u003cem\u003eG. niloticus\u003c/em\u003e, and \u003cem\u003eR. sacertodum\u003c/em\u003e from different market locations were heavily contaminated with bacteria. According to Moon et al. [\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e], smoked-dried fish can serve as excellent substrates for common foodborne bacterial agents when processed at inappropriate temperatures or through improper procedures by individuals lacking knowledge of proper sanitation and hygiene practices. Variations in microbial load may be due to differences in dried fish samples, their origins, processing techniques, handling, partial dehydration of fish, storage conditions and general hygiene practices by the fish sellers.\u003c/p\u003e\u003cp\u003eThe bacterial counts in \u003cem\u003eC. gariepinus\u003c/em\u003e samples were notably higher in Irete (1.42x10\u003csup\u003e9\u003c/sup\u003e Cfu/g) and Orie Amaraku (1.05x10\u003csup\u003e9\u003c/sup\u003e Cfu/g) markets compared to those from other locations. Similarly, high bacterial loads were observed for \u003cem\u003eG. niloticus\u003c/em\u003e in Afor-Ogbe (2.8x10\u003csup\u003e9\u003c/sup\u003e Cfu/g), \u003cem\u003eR. sacertodum\u003c/em\u003e in Umuaka (1.23x10\u003csup\u003e9\u003c/sup\u003e Cfu/g) markets and \u003cem\u003eE. fimbriata\u003c/em\u003e in Afor-Ogbe (7.00x10\u003csup\u003e8a\u003c/sup\u003e) markets relative to samples of the same species from other locations. An important factor leading to poor quality and economic loss of fish in retail trade is the presence of microorganisms, which can arise from unsanitary handling and inadequate storage practices [\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e]. Assessing the microbiological quality is crucial for ensuring public health, given the connection between microorganisms, food spoilage, and foodborne illnesses. As highlighted by [\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e], the findings from these markets within Imo State showed that the established maximum microbiological limit of 5x10\u003csup\u003e5\u003c/sup\u003e Cfu/g, which distinguishes between high and low-quality fish, was exceeded. Additionally, the maximum allowable count for marginally acceptable quality products at 5x10\u003csup\u003e7\u003c/sup\u003e Cfu/g [\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e] was likewise exceeded. This might be attributed to human-induced factors related to the fish retailer characteristics, their handling, storage, preservation and hygiene practices before and during the fish retailing, which have consequently raised concerns about the public health implications of the fish samples.\u003c/p\u003e\u003cp\u003eIn a similar trend to the bacteria counts, the results of the fungi count for the fish samples showed significance (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) differences among different sample locations and zones. The Obowo market \u003cem\u003eC. gariepinus\u003c/em\u003e sample stands out with a TNTC fungal value, indicating a more potential issue with fungal contamination. Fungi counts recorded from this study for \u003cem\u003eG.niloticus\u003c/em\u003e ranged from 1.1x10\u003csup\u003e8\u003c/sup\u003e Cfu/g to 8.0x10\u003csup\u003e7\u003c/sup\u003e Cfu/g, and that of \u003cem\u003eR. sacertodum\u003c/em\u003e ranged from 1.0x10\u003csup\u003e8\u003c/sup\u003e Cfu/g to 9.0x10\u003csup\u003e7\u003c/sup\u003e Cfu/g. As established in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e, the values recorded for these samples across the investigated markets within Imo State are unacceptable. The outcomes of the fungal assessment conducted in this current research correspond with the mycological investigation carried out by Akwuobu et al. [\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e]. Their study extensively documented a high occurrence of fungal contamination in smoke-dried fish traded within open markets in Makurdi, Benue State. Similarly, the research by Aliyu et al. [\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e] exposed a heightened prevalence of fungal contamination in smoke-dried fish within Minna, Nigeria. This propensity for fungal presence may be attributed to the remarkable ability of fungi to thrive in diverse and often extreme environments. They reproduce through formation, which allows them to disperse widely and establish new colonies in various locations. Spores are notably resistant to adverse conditions, including a low moisture environment, as indicated in the fish samples of the current study, facilitating fungal survival and dispersal [\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e]. In addition to the rise in microbial and bacterial count, the proliferation of fungi is one sign that the quality of food has deteriorated. Fungi or moulds frequently contribute to the rancidity of smoked-dried fish due to their ability to flourish in foods with low moisture content [\u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e]. The presence of fungi in all the fish samples is also a sign that mycotoxins are probably present. Meanwhile, mycotoxins are secondary metabolites of some fungi and pose a serious public health hazard. Furthermore, infestations of flies and other pests that could spread micro-organisms were facilitated by the various market environments, as most of the markets were littered with various degrees of refuse, as seen during the survey. According to Dike-Ndudim et al. [\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e], fungal contamination is likely to occur during hawking, as the fish are exposed to fungi and fungal spores in the open environment. Also, the source of fungal contaminations may arise from the consumption of fungal-contaminated feed present in the water [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e]\u003c/p\u003e\u003cp\u003eThe bacterial counts for \u003cem\u003eSalmonella spp\u003c/em\u003e. and \u003cem\u003eEnterobacter spp\u003c/em\u003e. isolated from different smoke-dried fish species across various market locations are presented in Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e. The data were obtained using Eosin Methylene Blue Agar (EMBA) for \u003cem\u003eEnterobacter\u003c/em\u003e and Salmonella-Shigella Agar (SSA) for \u003cem\u003eSalmonella\u003c/em\u003e. \u003cem\u003eEnterobacter\u003c/em\u003e contamination was generally more widespread than \u003cem\u003eSalmonella\u003c/em\u003e across the samples. Salmonella was detected in \u003cem\u003eG.niloticus\u003c/em\u003e from Daily Market (Orlu) at a level of 1.3 x 10\u003csup\u003e4\u003c/sup\u003e Cfu/g, as well as in \u003cem\u003eG.niloticus\u003c/em\u003e from Orie Akokwa (Akokwa) with 4.0 x 10\u003csup\u003e4\u003c/sup\u003e Cfu/g. These counts suggest marginal contamination risks of 10\u003csup\u003e2\u003c/sup\u003e \u0026minus;\u0026thinsp;10\u003csup\u003e4\u003c/sup\u003e in these samples, as indicated in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e and highlight the need for better handling and processing practices in these markets to attain a satisfactory level of \u0026lt;\u0026thinsp;10\u003csup\u003e2\u003c/sup\u003e. The highest count of \u003cem\u003eSalmonella\u003c/em\u003e in \u003cem\u003eC. gariepinus\u003c/em\u003e was found at Afor Ogbe (Mbaise) with 5.0 x 10\u003csup\u003e3\u003c/sup\u003e Cfu/g and Irete with a value of 1.0 x 10\u003csup\u003e3\u003c/sup\u003e Cfu/g. In the rest of the markets, \u003cem\u003eSalmonella\u003c/em\u003e was not detected in any fish samples, suggesting potential differences in sanitary conditions or handling methods between markets. \u003cem\u003eEnterobacter\u003c/em\u003e was more frequently detected compared to \u003cem\u003eSalmonella\u003c/em\u003e, with notable instances in \u003cem\u003eG.niloticus\u003c/em\u003e at Relief Market (Owerri), which recorded a count of 4.9 x 10\u003csup\u003e4\u003c/sup\u003e Cfu/g, and \u003cem\u003eR. sacertodum\u003c/em\u003e from the same market with 8.0 x 10\u003csup\u003e3\u003c/sup\u003e Cfu/g. Other significant counts for \u003cem\u003eEnterobacter spp\u003c/em\u003e were observed in Afor-Ogbe, Irete, Daily, Orie-Akokwa, Anara and Orie-Amaraku markets. This indicates that contamination may be influenced by factors such as the fish species or specific market handling conditions.\u003c/p\u003e\u003cp\u003eFurther analysis of bacterial contamination in smoke-dried fish, as presented in Tables\u0026nbsp;\u003cspan refid=\"Tab5\" class=\"InternalRef\"\u003e5\u003c/span\u003e\u0026ndash;\u003cspan refid=\"Tab8\" class=\"InternalRef\"\u003e8\u003c/span\u003e, highlights the diversity of bacterial species, colonial and biochemical characteristics, and distribution patterns across different markets and fish species. Across the markets, \u003cem\u003eBacillus spp., Enterococcus spp.\u003c/em\u003e, and \u003cem\u003eStaphylococcus spp.\u003c/em\u003e are the predominant bacterial species observed on nutrient Agar (NA). \u003cem\u003eBacillus spp.\u003c/em\u003e was consistently identified in \u003cem\u003eC. gariepinus\u003c/em\u003e, \u003cem\u003eE. fimbriata\u003c/em\u003e, \u003cem\u003eR. sacertodum\u003c/em\u003e, and \u003cem\u003eG.niloticus\u003c/em\u003e. Its colonial characteristics varied based on location, appearing as either dull and dry, serrated flat cream colonies or rough and slimy cream colonies, suggesting adaptation to diverse environmental conditions during fish retailing. \u003cem\u003eEnterococcus spp.\u003c/em\u003e was also widely distributed, forming small, smooth, moist, and shiny low convex cream colonies in almost all markets except Relief Market for \u003cem\u003eC. gariepinus\u003c/em\u003e and \u003cem\u003eR. sacertodum\u003c/em\u003e, indicating its common presence in various market environments. \u003cem\u003eStaphylococcus spp\u003c/em\u003e. was identified in smaller numbers and only in specific markets, such as Orie-Amaraku and Daily Market for \u003cem\u003eC. gariepinus\u003c/em\u003e, \u003cem\u003eE. fimbriata\u003c/em\u003e, and \u003cem\u003eR. sacertodum\u003c/em\u003e, indicating location-specific contamination risks.\u003c/p\u003e\u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab6\" class=\"InternalRef\"\u003e6\u003c/span\u003e identifies bacterial isolates specifically using Salmonella Shigella Agar (SSA) and Eosin Methylene Blue Agar (EMBA), where \u003cem\u003eSalmonella spp., Enterobacter spp.\u003c/em\u003e, and \u003cem\u003eEscherichia coli\u003c/em\u003e were found. \u003cem\u003eSalmonella spp.\u003c/em\u003e formed small, smooth black \u0026ldquo;fish eye\u0026rdquo; colonies on SSA, predominantly detected in \u003cem\u003eC. gariepinus\u003c/em\u003e and \u003cem\u003eG.niloticus\u003c/em\u003e from specific markets like Afor-Ogbe, Irete, Daily, and Orie-Akokwa markets. This indicates targeted contamination patterns, particularly in \u003cem\u003eG.niloticus\u003c/em\u003e and \u003cem\u003eC. gariepinus\u003c/em\u003e. \u003cem\u003eEnterobacter spp.\u003c/em\u003e formed small, smooth, moist, and shiny pink colonies on EMBA. Its presence was noted in various markets, including Afor-Ogbe, Orie-Amaraku, and Relief markets, indicating a broader distribution across market locations. \u003cem\u003eEscherichia coli\u003c/em\u003e displayed a greenish metallic sheen on EMBA and was detected in \u003cem\u003eR. sacertodum\u003c/em\u003e and \u003cem\u003eG.niloticus\u003c/em\u003e from Anara and Orie-Akokwa markets, respectively. The total counts for \u003cem\u003eE. coli\u003c/em\u003e found in samples from these markets, as shown in Table\u0026nbsp;\u003cspan refid=\"Tab4\" class=\"InternalRef\"\u003e4\u003c/span\u003e, are 4.9x10\u003csup\u003e4\u003c/sup\u003e Cfu/g and 6x10\u003csup\u003e4\u003c/sup\u003e Cfu/g, respectively. These values, however, violate the acceptable limit established in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e, as it is ˃10\u003csup\u003e2\u003c/sup\u003e. Its presence suggests contamination from faecal sources or unhygienic handling practices in these markets.\u003c/p\u003e\u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab7\" class=\"InternalRef\"\u003e7\u003c/span\u003e provides insights into the microscopic morphology of each bacterial species. \u003cem\u003eSalmonella spp\u003c/em\u003e. appeared as Gram-negative rods in short chains, consistent with its colonial appearance on SSA. \u003cem\u003eBacillus spp\u003c/em\u003e. (\u003cem\u003esubtilis\u003c/em\u003e and \u003cem\u003ecereus\u003c/em\u003e) displayed Gram-positive rods, often in chains, and was identified as spore-forming, suggesting its resilience to adverse environmental conditions typical of smoke-dried fish markets. \u003cem\u003eStaphylococcus spp.\u003c/em\u003e appeared as Gram-positive cocci in clusters, often with a golden-yellow colony, indicating its characteristic morphology that aligns with its identification on Nutrient Agar. Biochemical tests confirmed species identities with \u003cem\u003eEnterobacter spp.\u003c/em\u003e and \u003cem\u003eSalmonella spp.\u003c/em\u003e identified by their motility, Gram-negative reaction, and various fermentation capabilities. For instance, \u003cem\u003eEnterobacter spp.\u003c/em\u003e showed positive results for catalase and methyl red tests, while \u003cem\u003eSalmonella spp.\u003c/em\u003e tested positive for motility, catalase, and glucose fermentation. \u003cem\u003eStaphylococcus spp.\u003c/em\u003e was confirmed by its catalase and coagulase-positive results, indicative of its pathogenic potential in foods. \u003cem\u003eBacillus spp.\u003c/em\u003e and \u003cem\u003eEscherichia coli\u003c/em\u003e (identified by their spore-forming capabilities and oxidase-negative reactions) displayed resilience and adaptability, supporting their persistence in smoke-dried fish. These findings reveal that \u003cem\u003eBacillus spp., Enterococcus spp., Salmonella spp., Staphylococcus spp., Enterobacter spp.\u003c/em\u003e, and \u003cem\u003eEscherichia coli\u003c/em\u003e are found in smoke-dried fish samples from various markets. Contamination patterns are linked to specific markets and fish types, emphasizing the need for stringent hygienic practices during fish handling and processing. These bacteria, particularly \u003cem\u003eSalmonella\u003c/em\u003e and \u003cem\u003eStaphylococcus\u003c/em\u003e, pose health risks due to their pathogenic potential, highlighting the importance of improved food safety measures in the handling and sale of smoke-dried fish across different markets. These microorganism species have also been reported in similar studies [\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e, \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e, \u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e, \u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e]. \u003cem\u003eBacillus species\u003c/em\u003e have a wide range of physiological abilities that enable them to thrive in almost any natural environment, and their presence in dried fish is an indication of environmental contamination [\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e31\u003c/span\u003e]. The presence of \u003cem\u003eStaphylococcus spp.\u003c/em\u003e in the fish samples suggests that contamination may have originated from various sources, including the hands, skin, clothing, utensils, air, and other surfaces, as \u003cem\u003eStaphylococcus spp\u003c/em\u003e is commonly encountered in these environments (Edeh \u003cem\u003eet al.\u003c/em\u003e, 2022). The presence of this organism in a dried fish sample raises the possibility that the contamination might have occurred during the processing of the fish as well as during retailing, possibly through contact with the retailer and customers.\u003c/p\u003e\u003cp\u003eAccording to Mitiku et al. [\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e], pathogenic microorganisms can inadvertently proliferate on fish, becoming a common source of foodborne diseases, which can range from mild discomfort to severe or life-threatening illnesses. [\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e] emphasized that \u003cem\u003eBacillus species\u003c/em\u003e are major contributors to microbial spoilage of fish post-capture and have been associated with infectious diseases, including abscesses, bacteraemia, wound and foodborne infections, ear infections, endocarditis, meningitis, ophthalmitis, osteomyelitis, peritonitis, and respiratory and urinary infections. \u003cem\u003eE. coli\u003c/em\u003e is often linked to gastroenteritis, which may result from poor food handling, leading to life-threatening diseases in humans, such as traveller\u0026rsquo;s diarrhoea. The presence of \u003cem\u003eB. subtilis\u003c/em\u003e and \u003cem\u003eS. aureus\u003c/em\u003e in smoked fish samples indicates inadequate handling practices or cross-contamination of smoked fish products. Similarly, pathogenic strains of \u003cem\u003eStaphylococcus spp\u003c/em\u003e. can cause food poisoning due to heat-stable Staphylococcus enterotoxin, which is resistant to gastrointestinal enzymes. Staphylococcal food contamination is frequently associated with workers who are carriers and/or come into contact with unclean equipment [\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e]. In addition to poor sanitation, unhygienic marketing environments and post-processing contamination, as recorded in this research, may have resulted from large water bodies where the fish were harvested. \u003cem\u003eSalmonella\u003c/em\u003e is a well-known pathogen responsible for salmonellosis, a common foodborne illness. Consumption of food contaminated with \u003cem\u003eSalmonella\u003c/em\u003e can lead to symptoms such as diarrhoea, fever, abdominal cramps, and vomiting. In severe cases, it can result in hospitalisation and even death [\u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e].\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eTotal counts (cfu/g) of bacteria and fungi isolated from smoke-dried fish species within Imo State\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"11\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c11\" colnum=\"11\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e\u003cth align=\"left\" colspan=\"4\" nameend=\"c6\" namest=\"c3\"\u003e\u003cp\u003eBacteria (cfu/g)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e\u003cth align=\"left\" colspan=\"4\" nameend=\"c11\" namest=\"c8\"\u003e\u003cp\u003eFungi (cfu/g)\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eZone\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eMarket location\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003e\u003cem\u003eG. niloticus\u003c/em\u003e\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eR. sacertodum\u003c/em\u003e\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003e\u003cem\u003eC. gariepinus\u003c/em\u003e\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003e\u003cem\u003eE. fimbriata\u003c/em\u003e\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e\u003cth align=\"left\" colname=\"c8\"\u003e\u003cp\u003e\u003cem\u003eG. niloticus\u003c/em\u003e\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c9\"\u003e\u003cp\u003e\u003cem\u003eR. sacertodum\u003c/em\u003e\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c10\"\u003e\u003cp\u003e\u003cem\u003eC. gariepinus\u003c/em\u003e\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c11\"\u003e\u003cp\u003e\u003cem\u003eE. fimbriata\u003c/em\u003e\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\" morerows=\"2\" rowspan=\"3\"\u003e\u003cp\u003e\u003cb\u003eImo East (Owerri Zone)\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eRelief\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2.47x10\u003csup\u003e9c\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.30x10\u003csup\u003e9b\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e7.20x10\u003csup\u003e8d\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e1.60x10\u003csup\u003e8g\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e1.2x10\u003csup\u003e8e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e6.0x10\u003csup\u003e7i\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e2.70x10\u003csup\u003e8c\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e1.70x10\u003csup\u003e8d\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAfor Ogbe\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e9.0x10\u003csup\u003e7i\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e4.3x10\u003csup\u003e8f\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e6.70x10\u003csup\u003e8f\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e7.00x10\u003csup\u003e8a\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e1.6x10\u003csup\u003e8d\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e1.3x10\u003csup\u003e8e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e2.00x10\u003csup\u003e7g\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e3.10x10\u003csup\u003e8c\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eIrete\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2.80x10\u003csup\u003e9a\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.23x10\u003csup\u003e9c\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1.42x10\u003csup\u003e9a\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e6.60x10\u003csup\u003e8b\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e1.9x10\u003csup\u003e8c\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e2.0x10\u003csup\u003e8h\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e4.00x10\u003csup\u003e7e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e9.00x10\u003csup\u003e7f\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\" morerows=\"2\" rowspan=\"3\"\u003e\u003cp\u003e\u003cb\u003eImo West\u003c/b\u003e\u003c/p\u003e\u003cp\u003e\u003cb\u003e(Orlu zone)\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eDaily\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2.47x10\u003csup\u003e9b\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.30x10\u003csup\u003e8g\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e3.60x10\u003csup\u003e8h\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e1.30x10\u003csup\u003e8h\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e1.2x10\u003csup\u003e8g\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e2.5x10\u003csup\u003e8a\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e1.60x10\u003csup\u003e8d\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e5.50x10\u003csup\u003e8b\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAfor Umuaka\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e3.6x10\u003csup\u003e8g\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e7.9x10\u003csup\u003e8d\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1.70x10\u003csup\u003e8i\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e5.80x10\u003csup\u003e8d\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e1.1x10\u003csup\u003e8h\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e1.8x10\u003csup\u003e8c\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e2.00x10\u003csup\u003e7g\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e6.00x10\u003csup\u003e7h\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eOrie kokwa\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1.24x10\u003csup\u003e9d\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2.75x10\u003csup\u003e9a\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e7.00x10\u003csup\u003e8e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e2.70x10\u003csup\u003e8f\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e1.4x10\u003csup\u003e8f\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e9.0x10\u003csup\u003e7b\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e7.50x10\u003csup\u003e8b\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e1.60x10\u003csup\u003e8e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\" morerows=\"2\" rowspan=\"3\"\u003e\u003cp\u003e\u003cb\u003eImo North\u003c/b\u003e\u003c/p\u003e\u003cp\u003e\u003cb\u003e(Okigwe zone)\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eObowo\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e4.1x10\u003csup\u003e8f\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e3.2x10\u003csup\u003e8i\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e5.40x10\u003csup\u003e8g\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e1.60x10\u003csup\u003e8g\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e3.2x10\u003csup\u003e8b\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e7.0x10\u003csup\u003e7h\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003eTNTC\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e7.00x10\u003csup\u003e7g\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAnara\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1.07x10\u003csup\u003e9e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e7.3x10\u003csup\u003e8e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e9.40x10\u003csup\u003e8c\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e5.90x10\u003csup\u003e8c\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e8.0x10\u003csup\u003e7i\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e1.0x10\u003csup\u003e8f\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e3.00x10\u003csup\u003e7f\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e6.40x10\u003csup\u003e8a\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eOrie Amaraku\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e3.8x10\u003csup\u003e8i\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e5.6x10\u003csup\u003e8h\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1.05x10\u003csup\u003e9b\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e4.80x10\u003csup\u003e8e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e5.2x10\u003csup\u003e8a\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e1.6x10\u003csup\u003e8d\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e4.00x10\u003csup\u003e7e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e4.00x10\u003csup\u003e7i\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eTotal counts of bacteria (cfu/g) isolated from smoke-dried fish species using Eosin Methylene Blue agar (EMBA) and Salmonella-Shigella Agar (SSA)\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"11\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c11\" colnum=\"11\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u0026nbsp;\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u0026nbsp;\u003c/th\u003e\u003cth align=\"left\" colspan=\"4\" nameend=\"c6\" namest=\"c3\"\u003e\u003cp\u003e\u003cem\u003eSalmonella (cfu/g)\u003c/em\u003e\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/th\u003e\u003cth align=\"left\" colspan=\"4\" nameend=\"c11\" namest=\"c8\"\u003e\u003cp\u003e\u003cem\u003eEnterobacter (cfu/g)\u003c/em\u003e\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cb\u003eZone\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e\u003cb\u003eMarket location\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e\u003cb\u003eG. niloticus\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cb\u003eR. sacertodum\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e\u003cb\u003eC. gariepinus\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e\u003cb\u003eE. fimbriata\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e\u003cb\u003eG. niloticus\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e\u003cb\u003eR. sacertodum\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e\u003cb\u003eC. gariepinus\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e\u003cb\u003eE. fimbriata\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\" morerows=\"2\" rowspan=\"3\"\u003e\u003cp\u003e\u003cb\u003eImo East (Owerri Zone)\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eRelief\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e\u003cb\u003e4.9x10\u003c/b\u003e\u003csup\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e\u003cb\u003e8.0x10\u003c/b\u003e\u003csup\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAfor Ogbe\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e\u003cb\u003e5.00x10\u003c/b\u003e\u003csup\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e\u003cb\u003e8.50x10\u003c/b\u003e\u003csup\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eIrete\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e\u003cb\u003e1.00x10\u003c/b\u003e\u003csup\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e\u003cb\u003e8.0x10\u003c/b\u003e\u003csup\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\" morerows=\"2\" rowspan=\"3\"\u003e\u003cp\u003e\u003cb\u003eImo West\u003c/b\u003e\u003c/p\u003e\u003cp\u003e\u003cb\u003e(Orlu zone)\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eDaily\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e\u003cb\u003e1.3x10\u003c/b\u003e\u003csup\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e1.47x10\u003csup\u003e5\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAfor Umuaka\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eOrie kokwa\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e\u003cb\u003e4.0x10\u003c/b\u003e\u003csup\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e\u003cb\u003e6.0x10\u003c/b\u003e\u003csup\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e\u003cb\u003e5.40x10\u003c/b\u003e\u003csup\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\" morerows=\"2\" rowspan=\"3\"\u003e\u003cp\u003e\u003cb\u003eImo North\u003c/b\u003e\u003c/p\u003e\u003cp\u003e\u003cb\u003e(Okigwe zone)\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eObowo\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAnara\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e\u003cb\u003e4.9x10\u003c/b\u003e\u003csup\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eOrie maraku\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u0026nbsp;\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e\u003cb\u003e5.0x10\u003c/b\u003e\u003csup\u003e\u003cb\u003e3\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003eNF\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e\u003cb\u003e4.60x10\u003c/b\u003e\u003csup\u003e\u003cb\u003e4\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"11\"\u003eValues are the mean of three replicates. Keys: NF-Not Found,\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab5\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eColonial characteristics of predominant bacteria isolated from smoke-dried fish species on Nutrient Agar\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"4\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eFish Species\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eSample location where bacteria were identified\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eColonial Characteristics\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eMost probable organism\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eC. gariepinus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAll markets investigated\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eDull and dry, serrated flat cream colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eBacillus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eE. fimbriata\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAll markets, excluding Irete and Orie-Amaraku markets\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eDull and dry, serrated flat cream colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eBacillus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eR. sacertodum\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAll markets investigated\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eDull and dry, serrated flat cream colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eBacillus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eG.niloticus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAll markets, excluding the Orie-Amaraku market\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eDull and dry, serrated flat cream colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eBacillus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eC. gariepinus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eThe other 7 markets, excluding Irete and Daily markets\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eRough and slimy cream colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eBacillus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eE. fimbriata\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eOrie-Amaraku market\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eRough and slimy cream colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eBacillus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eR. sacertodum\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e7 other markets, excluding Daily and Irete markets\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eRough and slimy cream colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eBacillus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eG.niloticus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eThe other 6 markets, excluding Malaysian, Anara and Umuaka markets\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eRough and slimy cream colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eBacillus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eC. gariepinus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAll markets investigated, excluding the Relief market\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, smooth, moist and shiny low-convex cream colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eEnterococcus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eE. fimbriata\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAll markets investigated\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, smooth, moist and shiny low-convex cream colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eEnterococcus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eR. sacertodum\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAll markets investigated except the Relief market\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, smooth, moist, and shiny low low-convex cream colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eEnterococcus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eG.niloticus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAll markets investigated\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, smooth, moist, and shiny low low-convex cream colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eEnterococcus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eC. gariepinus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eOrie-Amaraku, Afor Ogbe, Malaysian, Orie-Akokwa and Umuaka markets\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, circular, moist, and shiny Golden Yellow colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eStaphylococcus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eE. fimbriata\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eIrete market\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, circular, moist, and shiny Golden Yellow colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eStaphylococcus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eR. sacertodum\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eDaily, Irete, Amaraku and Relief markets\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, circular, moist, and shiny Golden Yellow colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eStaphylococcus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eG.niloticus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eIrete and Orie-Akokwa markets\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, circular, moist, and shiny Golden Yellow colonies\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eStaphylococcus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab6\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 6\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eColonial characteristics of predominant bacteria isolated from smoke-dried fish species on Salmonella Shigella Agar (SSA) and Eosin Methylene Blue Agar (EMBA)\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"4\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eFish Species\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eMarket location where bacteria were identified\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eColonial Characteristics\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eMost probable organism\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eC. gariepinus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAfor-Ogbe and Irete\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, smooth black fish eye colonies on SSA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eSalmonella spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eE. fimbriata\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eNone\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e\u003cb\u003e-\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cb\u003e-\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eR. sacertodum\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eNone\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e\u003cb\u003e-\u003c/b\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003e-\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eG.niloticus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eDaily and Orie-Akokwa\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, smooth black fish eye colonies on SSA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eSalmonella spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eC. gariepinus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAfor-Ogbe\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, smooth, moist and shiny light pink colonies on EMBA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eEnterobacter spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eE. fimbriata\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eOrie-Amaraku and Orie-Akokwa\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, smooth, moist and shiny light pink colonies on EMBA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eEnterobacter spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eR. sacertodum\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eOrie-Amaraku and Relief\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, smooth, moist, and shiny light pink colonies on EMBA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eEnterobacter spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eG. niloticus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eRelief, Daily and Irete\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, smooth, moist, and shiny light pink colonies on EMBA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eEnterobacter spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eC. gariepinus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eNone\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003e-\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eE. fimbriata\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eNone\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003e-\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eR. sacertodum\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAnara\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, smooth, greenish metallic sheen on EMBA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eEscherichia coli\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003cem\u003eG.niloticus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eOrie-Akokwa\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003eSmall, smooth, greenish metallic sheen on EMBA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e\u003cem\u003eEscherichia coli\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab7\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 7\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eColonial and Microscopic Characteristics of Bacteria isolated from the smoke-dried fish species\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"5\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eColonial characteristics\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eSpore Formation\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eMotility\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eGram Morphology\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eMost Probable Identity\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSmall circular shiny black fish eye colonies on SSA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eGram-negative rods in short chains\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e\u003cem\u003eSalmonella spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSmooth, moist and shiny low-convex golden yellow colonies on NA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eGram-positive cocci predominantly in clusters, few in pairs\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e\u003cem\u003eStaphylococcus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMucoid and slimy cream colonies on NA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eGram-positive rods in chains\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e\u003cem\u003eBacillus subtilis\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eDull and dry, serrated, flat cream colonies on NA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eLarge gram-positive rods in short chains with central spores\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e\u003cem\u003eBacillus cereus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMoist and shiny purple metallic sheen colonies on EMBA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eShort gram-negative rods predominantly in singles, few in chains\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e\u003cem\u003eEscherichia coli\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSmall circular, moist and shiny low low-convex cream colonies on NA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eGram-positive cocci in long chains, few in pairs and clusters\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e\u003cem\u003eEnterococcus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSmooth, moist, and shiny pink colonies on EMBA\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003eGram-negative rods in short chains\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e\u003cem\u003eEnterobacter spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab8\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 8\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eBiochemical Characteristics of Bacteria isolated from the smoke-dried fish species\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"14\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c11\" colnum=\"11\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c12\" colnum=\"12\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c13\" colnum=\"13\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c14\" colnum=\"14\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSpo\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eMot\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eGram rnx\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eOxi\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eCat\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eCoag\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c7\"\u003e\u003cp\u003eIn\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c8\"\u003e\u003cp\u003eMR\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c9\"\u003e\u003cp\u003eVP\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c10\"\u003e\u003cp\u003eS\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c11\"\u003e\u003cp\u003eL\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c12\"\u003e\u003cp\u003eG\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c13\"\u003e\u003cp\u003eM\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c14\"\u003e\u003cp\u003eIdentity of isolates\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e-R\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c12\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c13\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c14\"\u003e\u003cp\u003e\u003cem\u003eEnterobacter spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e-R\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c12\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c13\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c14\"\u003e\u003cp\u003e\u003cem\u003eSalmonella spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e+S\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c12\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c13\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c14\"\u003e\u003cp\u003e\u003cem\u003eStaphylococcus spp\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e+S\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c12\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c13\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c14\"\u003e\u003cp\u003e\u003cem\u003eEnterococcus faecalis\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e\u003csub\u003e++\u003c/sub\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e+R\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c12\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c13\"\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c14\"\u003e\u003cp\u003e\u003cem\u003eBacillus cereus\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e+\u003c/p\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e+\u003c/p\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e+R\u003c/p\u003e\u003cp\u003e-R\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e-\u003c/p\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e+\u003c/p\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e-\u003c/p\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c7\"\u003e\u003cp\u003e-\u003c/p\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c8\"\u003e\u003cp\u003e-\u003c/p\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c9\"\u003e\u003cp\u003e+\u003c/p\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c10\"\u003e\u003cp\u003e-\u003c/p\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c11\"\u003e\u003cp\u003e-\u003c/p\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c12\"\u003e\u003cp\u003e-\u003c/p\u003e\u003cp\u003e+\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c13\"\u003e\u003cp\u003e+\u003c/p\u003e\u003cp\u003e-\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c14\"\u003e\u003cp\u003e\u003cem\u003eBacillus subtilis\u003c/em\u003e\u003c/p\u003e\u003cp\u003e\u003cem\u003eEscherichia coli\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003ctfoot\u003e\u003ctr\u003e\u003ctd colspan=\"14\"\u003e\u003cb\u003eKeys\u003c/b\u003e: Spo-spore staining test, Mot-Motility test, Gram rxn-Gram reaction, Oxi-oxidase test, Cat-catalase test, Coag-coagulase test, In-indole test, MR-Methyl red test, VP-Voges Proskauer test\u003c/td\u003e\u003c/tr\u003e\u003c/tfoot\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e"},{"header":"CONCLUSION","content":"\u003cp\u003eThe results of the study demonstrated that although smoking can help limit bacterial activity, poor handling and retailing practices can still cause bacterial growth and activity to continue and eventually cause fish to deteriorate. The microbial analysis revealed significant differences in bacterial and fungal counts between sample locations and species. The results obtained from the market locations clearly showed that the established maximum microbiological limit of 5x10\u003csup\u003e5\u003c/sup\u003eCfu/g for the smoke-dried fish species (\u003cem\u003eClarias gariepinus, Rita sacertodum, Gymnarchus niloticus and Ethmalosa fimbriata\u003c/em\u003e) was exceeded, which can induce the incidence of fish poisoning and fish intoxication, as the infective dose may cause or pose a health risk. Further microbiological analysis revealed that \u003cem\u003eBacillus spp\u003c/em\u003e (including \u003cem\u003eBacillus subtilis\u003c/em\u003e and \u003cem\u003eBacillus cereus\u003c/em\u003e) and \u003cem\u003eEnterococcus spp\u003c/em\u003e (\u003cem\u003eEnterococcus faecalis\u003c/em\u003e) were the primary microbial species isolated from the majority of the markets' fish samples. Specific markets, such as Irete, Afor Ogbe, Orie Akokwa, Daily, Anara and Orie Amaraku markets, did, however, show the presence of \u003cem\u003eSalmonella spp\u003c/em\u003e. \u003cem\u003eEnterobacter spp\u003c/em\u003e. and \u003cem\u003eE. coli\u003c/em\u003e, whereas the remaining markets did not. The presence of these microorganisms indicates improper fish handling, storage practices, as well as poor sanitation and hygiene. Additionally, smoked-dried fish is often displayed on tables, floors, and in baskets exposed to flies, which promotes microbial growth due to the unhygienic conditions. The presence of pathogenic microorganisms at various market locations within Imo State, exceeding acceptable limits, violates food safety regulations and increases the risk of fish poisoning in these areas. To address this issue, collaboration between competent professionals, government regulatory agents, and fish sellers is essential to implement training programs on proper handling of smoked-dried fish and adherence to good hygiene practices. To mitigate microbial spread, fish sellers and processors should ensure that all materials, such as trays, wire meshes, jute bags, baskets, and other utensils, are thoroughly washed and kept clean. Furthermore, setting up standard fish markets in strategic locations across each senatorial zone in Imo State would help address these challenges.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003eThe authors hereby declare that this is an original study, and all publications of others referenced have been acknowledged\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConflict of Interest\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors have no competing interests to declare that are relevant to the content of this article.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAuthor Contributions:\u0026nbsp;\u003c/strong\u003eAU, GSA, AEU, and IIA contributed to the study conception and design. Material preparation, data collection and analysis were performed by IIA, DAM and ECN. The first draft of the manuscript was written by AU, GSA and DAM. \u0026nbsp;All the authors (AU, GSA, AEU, IIA, CAN, DAM AND ECN) commented and edited the previous versions of the manuscript. All authors read and approved of the final manuscript.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe study was funded by the\u0026nbsp;National Research Fund - Tertiary Education Trust Fund Nigeria\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eClinical trial number\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eNot Applicable\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent to Publish Declaration\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eNot applicable\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent to Participate Declaration\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll participants were provided with a clear explanation of the study\u0026rsquo;s purpose, procedures, potential risks, benefits, and their rights before participation. Their voluntary, informed consent was obtained before any information collection commenced.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData Availability Statement\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eData availability is not applicable to this article as no raw or processed data sets, code or protocols were created or analysed in this study.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthics declaration:\u0026nbsp;\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe research was carried out following the guidelines of the ethics committee listed in the ethics statement. The protocol was approved by the Institutional Review Board (IRB), Federal University of Technology, Owerri, Nigeria, in accordance with the University\u0026apos;s regulation on research ethics.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcknowledgement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors acknowledge the grant provided by the Tertiary Education Trust Fund in Nigeria, which enabled us to complete this study within the specified timeframe.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eOsuigwe DI, Obiekezie AI. Assessment of growth performance and feed utilisation of fingering \u003cem\u003eHetrobranchus longifilis\u003c/em\u003e fed raw and boiled jackbean (\u003cem\u003eCanavalia ensiformis\u003c/em\u003e) seed meal as fishmeal substitute. J. fish. Int. 2007;2:37-41.\u003c/li\u003e\n\u003cli\u003eIkutegbe V, Sikoki F. Microbiological and biochemical spoilage of smoke-dried fishes sold in West African open markets. 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Food Science \u0026amp; Nutrition. 2022;11:1096\u0026ndash;1103. https://doi.org/10.1002/fsn3.3147\u003c/li\u003e\n\u003cli\u003eHassan MK, Poppy M, Ahamed T, Morsheda F, Yadav R, Hasan A, Siddique MP. Bacterial flora isolated from dried fishes sold at retail markets within Dhaka city corporation of Bangladesh. Res. Agric. Livest. Fish., 2021;8:109-115. https://doi.org/10.3329/ralf.v8i1.53272\u003c/li\u003e\n\u003cli\u003eEhuwa O, Jaiswal AK, Jaiswal S. Salmonella food safety and food handling practices. Foods (Basel, Switzerland) 2021;10:907. https://doi.org/10.3390/foods10050907\u003c/li\u003e\n\u003cli\u003eMukaro JP, Ruparanganda F, Katsande P. Microbial assessment of dried fish sold in streets and supermarkets in Harare central business district Zimbabwe. Texila International Journal of Academic Research. 2021;8:1-13. https://doi.org/10.21522/TIJAR.2014.08.02.Art004\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"discover-food","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"discoverfood","sideBox":"Learn more about [Discover Food](https://www.springer.com/44187)","snPcode":"","submissionUrl":"","title":"Discover Food","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Discover Series","inReviewEnabled":true,"inReviewRevisionsEnabled":true},"keywords":"Microbial flora, smoke-dried fish, food safety, open market, handling practices, food contaminants","lastPublishedDoi":"10.21203/rs.3.rs-6916179/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-6916179/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThis study evaluated the quality of smoke-dried fish available in open markets in Imo State, Nigeria, focusing on four prevalent fish species: \u003cem\u003eGymnarchus niloticus\u003c/em\u003e (Trunk fish), \u003cem\u003eRita sacertodum\u003c/em\u003e (Thailand fish), \u003cem\u003eClarias gariepinus\u003c/em\u003e (African catfish), and \u003cem\u003eEthmalos\u003c/em\u003ea \u003cem\u003efimbriata\u003c/em\u003e (Bonga fish). The research included a market survey of the fish handling practices and the quality assessments. The survey showed the different packaging materials used by the retailers, which included baskets (13.3%), cardboard boxes (40%), plastic drums (8.0%), and jute bags (37.8%). Most retailers (61.1%) displayed fish on tables for sale, while 22.2% used mats on the floor, and 16.66% used basins or small baskets. The analysis of bacterial and fungal counts in fish samples showed significant differences (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) across the different sample locations and zones. Bacterial counts ranged from 1.05x10\u003csup\u003e9\u003c/sup\u003e to 9.0x10\u003csup\u003e7\u003c/sup\u003e cfu/g, while fungal counts varied from 1.0x10\u003csup\u003e8\u003c/sup\u003e cfu/g to 9.0x10\u003csup\u003e7\u003c/sup\u003e cfu/g. The established maximum microbiological limit of 5x10\u003csup\u003e5\u003c/sup\u003e cfu/g, which differentiates between high and low-quality fish, was exceeded in all the markets studied and for all the fish species, raising serious concerns regarding microbial safety. The study identified four predominant microorganisms present across all markets and species: \u003cem\u003eBacillus spp\u003c/em\u003e., \u003cem\u003eEscherichia coli\u003c/em\u003e, \u003cem\u003eEnterococcus spp\u003c/em\u003e., and \u003cem\u003eStaphylococcus spp\u003c/em\u003e., highlighting the potential for contamination from multiple sources during both processing and retail stages.\u003c/p\u003e","manuscriptTitle":"Safety of Smoke-Dried Fish Sold in Imo State, Nigeria","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-09-02 07:31:48","doi":"10.21203/rs.3.rs-6916179/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2025-10-09T17:54:34+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-09-11T13:25:22+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-09-02T22:44:39+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-08-30T21:37:01+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"320776045678938815607073330575481751588","date":"2025-08-30T07:19:03+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"14356746010292834913364545340984993780","date":"2025-08-25T21:36:14+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"58560079742058022286057357263794768204","date":"2025-08-25T06:54:25+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-08-25T05:01:14+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-08-25T04:54:14+00:00","index":"","fulltext":""},{"type":"editorInvited","content":"","date":"2025-08-23T03:58:12+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2025-08-19T16:41:07+00:00","index":"","fulltext":""},{"type":"submitted","content":"Discover Food","date":"2025-08-19T16:37:44+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"discover-food","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"discoverfood","sideBox":"Learn more about [Discover Food](https://www.springer.com/44187)","snPcode":"","submissionUrl":"","title":"Discover Food","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Discover Series","inReviewEnabled":true,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"b1b88604-28a3-4260-8151-5f0cc74ac27f","owner":[],"postedDate":"September 2nd, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2026-04-07T04:09:38+00:00","versionOfRecord":[],"versionCreatedAt":"2025-09-02 07:31:48","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-6916179","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-6916179","identity":"rs-6916179","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}