ASSESSMENT OF FUNGAL CONTAMINATION ON SMOKED FISH SOLD AT GOMBE MAIN MARKET

Smoked fish is a major source of affordable animal protein in Nigeria, particularly in northern regions such as Gombe State. Despite the preservative effect of smoking, improper processing, handling, and storage practices in open markets expose smoked fish to fungal contamination. This poses serious public health risks due to spoilage and the possible production of harmful mycotoxins. This study assessed the fungal contamination of smoked fish sold in Gombe Main Market. A cross-sectional study design was adopted. Fifty smoked fish samples comprising Catfish (Clarias gariepinus), Tilapia (Oreochromis niloticus), and Bonga (Ethmalosa fimbriata) were purchased from selected vendors in Gombe Main Market using purposive and random sampling techniques. Fungal isolation was carried out using Potato Dextrose Agar, followed by incubation at room temperature for seven days. Fungal species were identified based on macroscopic and microscopic characteristics, while fungal load was determined and expressed as colony-forming units per gram (cfu/g). Data were analysed using descriptive statistics and Analysis of Variance (ANOVA). The study revealed widespread fungal contamination in smoked fish samples. Six fungal genera were identified: Aspergillus niger, Aspergillus flavus, Penicillium, Alternaria, Rhizopus, and Fusarium. Aspergillus niger was the most prevalent fungus (60%), followed by Aspergillus flavus (44%). Catfish recorded the highest mean fungal load (11.2 × 10⁴ cfu/g), followed by Tilapia (9.6 × 10⁴ cfu/g) and Bonga (8.8 × 10⁴ cfu/g). Significant differences in fungal load were observed among the fish species (p < 0.05). Smoked fish sold in Gombe Main Market is significantly contaminated with fungi, particularly toxigenic species of Aspergillus. The level of contamination varies with fish species, with Catfish being the most affected. These findings highlight the need for improved smoking methods, better storage and handling practices, regular monitoring by food safety authorities, and increased awareness among vendors and consumers to reduce health risks associated with fungal contamination.