Market Surveillance of the Microbial Quality of Smoked Fish in the Sekyere Enclave of the Ashanti Region, Ghana

This study assessed the microbial quality of selected smoked fish: Thunnus spp.[tuna], Oreochromis niloticus [tilapia], Clarias gariepinus [catfish], Clupea harengus [herring], and Salmo salar [salmon] commonly sold and consumed in the main markets of the Sekyere Enclave of the Ashanti Region, Ghana. Sixty smoked fish were sampled from these sites, Mampong, Kofiase, Agona, and Nsuta markets. The samples were then processed and analyzed using rigorous standard microbiological techniques and assays to determine viable bacterial counts and isolates. The means Aerobic Plate Count for the smoked fish samples were 1.47{+/-}0.012x105, 3.558{+/-}0.11x104, 1.854{+/-}0.02x104 and 1.038{+/-}0.01x104 (cfu/g) for the Kofiase, Agona, Mampong, and Nsuta market, respectively, with an overall mean of 2.115 {+/-}0.23x105cfu/g. Microbial loads (cfu/g) for Salmon, Tuna, Catfish, Herring, and Tilapia were 4.69{+/-}0.11x105, 3.63{+/-}0.021x105, 2.29{+/-}0.12x105, 1.93{+/-}0.11x105, and 9.0{+/-}0.04x104, respectively, with an overall mean count of 1.34{+/-}0.13x106cfu/g. Seven different bacteria genera were isolated: Klebsiella spp (18.24%), E. coli (16.98%), Vibrio spp. (15.09%), Pseudomonas spp. (14.47%), Staphylococcus spp (13.21%), Shigella spp (11.32%), and Salmonella spp (10.69%). This studys results demonstrate that smoked fish were heavily contaminated with potential bacterial pathogens and could cause severe foodborne diseases. Therefore, immediate and strict adherence to food hygiene and safety standards should be enforced to avoid potential foodborne outbreaks in the Enclave. Author SummaryThis study evaluates the microbial quality of smoked fish sold in markets across the Sekyere Enclave, Ashanti Region, Ghana. Sixty samples of five fish species; tuna, tilapia, catfish, herring, and salmon were analyzed using standard microbiological methods. The findings revealed high microbial loads, with an overall mean of 1.34x10 cfu/g. Seven bacterial genera were identified, including Klebsiella spp., E. coli, and Salmonella spp., indicating significant contamination. These results highlight smoked fish as a potential source of foodborne diseases due to improper handling and storage practices. Given the widespread consumption of smoked fish in the region, this study highlights the need for improved food safety practices and regulatory measures to minimize health risks. By identifying critical risk factors, the study contributes to safeguarding public health and enhancing food hygiene standards in Ghana.