Salmonella and Shigella Assessment of Smoked Atlantic Horse Mackerel (Trachurus trachurus) and Blue Whiting (Micromesistius poutasou) Sold in Ilaro, Yewa-South, Nigeria

Fresh fish is highly perishable and prone to microbial spoilage. Over the years, different techniques have been adopted for fish preservation, although post-processing contamination of smoked fish is still of great concern. Microbial quality of smoked Atlantic Horse Mackerel (Trachurus trachurus) and Blue Whiting (Micromesistius poutasou) sold in Ilaro was assessed for the presence of Salmonella and Shigella as parameter to determine the quality of the fish samples. A total of eighteen (18) fish samples were collected from three different marketing sites in Ilaro, Yewa-South, Nigeria. The Bacteriological analysis of the samples was carried out using pour plate technique. The Total viable count of Horse Mackerel from Orita (KO) ranged from 4.0x105 to 1.27x105cfu/g. Horse Mackerel from Igboro (KI) had bacterial load ranged from 1.2x103 and 9.4x103cfu/g. The bacterial load of Horse Mackerel from Gbogidi (KG) ranged from 4.6x102 to 6.0x103cfu/g. There was no presence of Salmonella and Shigella in Horse Mackerel from the various marketing sites sampled. The bacterial load of Blue Whiting from Orita (PO) ranged from 4.4x102 to 1.6x103cfu/g. Blue Whiting from Igboro (PI) had bacterial load, ranged from 4.4x102 to 1.63x103cfu/g. The bacterial load of Blue Whiting from Gbogidi ranged from 4.6x102 to 6.0x103cfu/g. All the fish samples were free of Salmonella and Shigella except sample PG1. Although most of the fish samples obtained from the three markets sites are safe for human consumption, there is need for the smoking and storage methods to be improved on so as to prevent pre and post contaminations