Microbial Contamination of Smoked Tilapia Fish Sold in Kure Market, Minna, Niger State, Nigeria

This study assessed the microbial load and diversity in smoked tilapia fish sold in Kure Market, Minna, Niger State, Nigeria. A total of 40 samples were analyzed using standard microbiological methods. The results revealed a mean bacterial colony count ranging from 120 ± 13.03 to 189 ± 11.03 CFU/ml across different parts of the fish. Seven bacterial species, including pathogenic strains such as Salmonella sp. and Escherichia coli, were isolated alongside four fungal species, including Aspergillus flavus, a known producer of aflatoxins. The presence of these microorganisms poses serious public health risks, highlighting the urgent need for improved fish handling, processing, and storage practices to safeguard consumer health. These findings underscore the need for improved handling, processing, and storage practices to ensure the safety of smoked fish and protect consumer health.