@article{jpbpc20251312,
author={{COULIBALY, Ibourahema and COULIBALY, Adja Mansagna and FOBA, Foba St¨¦phane Isaac and KONAN, Kouakou Ahossi and KOUASSI, Kra Athanase and KONAT¨¦, Ibrahim},
title={Microbiological Assessment of Smoked Fish Marketed in Daloa: Herring ¡°<i>Clupea harengus</i>¡±, Horse Mackerel ¡°<i>Trachurus trachurus</i>¡±, and Atlantic Mackerel ¡°<i>Scomber scombrus</i>¡±},
journal={Journal of Polymer and Biopolymer Physics Chemistry},
volume={13},
number={1},
pages={8--14},
year={2025},
url={https://pubs.sciepub.com/jpbpc/13/1/2},
issn={2373-3411},
abstract={<b> </b><b> </b><b>-</b> Smoked fish are a staple protein source in C?te d¡¯Ivoire but are frequently associated with microbial contamination, which can pose serious health risks. This study investigated the microbiological quality of three commonly consumed smoked fish species, herring (<i>Clupea harengus</i>), horse mackerel (<i>Trachurus trachurus),</i> and mackerel (<i>Scomber scombrus</i>), sold in Daloa. Sampling was conducted across five markets between December 8. 2021, and January 13. 2023. Microbial analyses were performed using standard culture methods with serial dilutions to quantify key pathogenic bacteria, including Salmonella spp., Staphylococcus aureus, and Escherichia coli. The results indicated widespread contamination in most samples. <i>Salmonella</i> spp. were present in nearly all fish, except horse mackerel from Lobia market and mackerel from Orly market. Average microbial loads were 0.89.105 CFU/g for horse mackerel, 0.66.105 CFU/g for herring, and 9.3.104 CFU/g for mackerel. All samples were contaminated with <i>Staphylococcus aureus</i>, with the highest levels observed in horse mackerel from Lobia market (0.77.107 CFU/g). Additionally, <i>E. coli</i> was detected across several samples, suggesting fecal contamination at different stages of processing or handling. These findings emphasize the high prevalence of pathogenic bacteria in smoked fish marketed in Daloa, underscoring the need for stricter hygiene measures during processing, storage, and sale. Addressing these contamination risks is crucial for protecting public health and ensuring the safety of smoked fish as an essential dietary component.},
doi={10.12691/jpbpc-13-1-2}
publisher={Science and Education Publishing}
}