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Research Article Volume 13 Issue 3
Comparative microbial analysis of smoked and frozen fish sold at Okija markets, Anambra state
Osuji Malachy Ikeokwu, Amai Innocent Ugochukwu
Received: December 16, 2025 | Published: December 31, 2025
Citation: Ikeokwu OM, Ugochukwu AI. Comparative microbial analysis of smoked and frozen fish sold at Okija markets, Anambra state. J Microbiol Exp. 2025;13(4):139-143. DOI: 10.15406/jmen.2025.13.00447
Abstract
This study aimed to compare the microbial load of smoked and frozen fish available in the Ihiala Main Market (Uzoigwe) in Anambra State, Nigeria. Eight fish samples, consisting of four smoked and four frozen, were collected in a sterile manner and analyzed microbiologically using the spread plate method. Serial dilutions of the samples were prepared at five different concentrations. The chosen dilutions (10-2 and 10-4) were inoculated and cultured on Nutrient Agar, MacConkey Agar, and Sabouraud Dextrose Agar to assess the total viable counts of bacteria and fungi. The isolated microorganisms were identified through cultural, morphological, and biochemical tests, which included catalase, oxidase, citrate, Methyl red, and Gram staining. The findings showed that smoked fish had higher total viable counts compared to frozen fish, suggesting increased microbial contamination. For Nutrient agar (10-2), the values recorded for smoked samples 1 to 4 were 40, 20, 35, 23, and 37. The frozen samples 1 through 4 were measured at 40, 35, 37, and 30. In the SDA (10-2), samples 1-4 of the smoked category were labeled as 5, 2, 3, and 7. For the frozen samples 1-4, the labels were 2, 3, 4, and 1 respectively. The main types of bacteria identified were Escherichia coli, Staphylococcus aureus, Bacillus species, and Pseudomonas species. “Fungal isolates like Aspergillus species.” and species of Penicillium. “Were found in certain samples.” The existence of these possible pathogens indicates inadequate hygiene during handling, processing, and storage. The study finds that while smoking and freezing can limit the growth of microbes, poor sanitation and contamination after processing can negatively affect the quality and safety of fish. It suggests that there should be stricter compliance with hygiene standards, proper storage practices, and increased awareness among processors and vendors to protect consumer health and improve food safety in Nigeria.
Keywords: Smoked, frozen, fish, dilution, contamination, Aspergillus, penicilum
©2025 Ikeokwu, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.