ASSESSMENT OF BACTERIAL LOAD ON SMOKED FISH SOLD IN DAMATURU

ABSTRACT This study assesses the bacterial load on smoked fish sold in various markets. Smoked fish samples were analyzed for total plate count (TPC), Staphylococcus aureus, Escherichia coli, and Salmonella spp, count. The results revealed varying levels of bacterial contamination across different markets, with Staphylococcus aureus and salmonella spp being the most prevalent. The study highlights the need for proper handling, storage, and smoking practices to minimize bacterial load and ensure food safety. The findings also underscore the importance of regular microbiological analysis to prevent foodborne illnesses. This research was aimed to assess the bacterial load on smocked fish from different market in Damaturu metropolis, the fish samples collected were taken to laboratory and were analyzed with prepared plates in the different fish samples from table five (5), the mean result shows that samples B has the highest bacterial load of 360 TCC which is equivalent to 5.7x10-3 cfu/g .From table six (6) shows that samples B and C are Gram Positive while A and C are Gram Negative. Therefore, it would be recommended that sample B which is Bayan Tasha Market shows the highest bacterial load in it.