article · Asian Journal of Biological Sciences
An assessment of smoke-dried African catfish sold by vendors at Wadata Market in Makurdi, Benue State, revealed significant microbial contamination that poses potential public health concerns. Laboratory testing of skin, gill and tissue samples identified several pathogenic bacteria and fungi, including Escherichia coli, Staphylococcus aureus, Salmonella species, Shigella species and Bacillus species. When samples were subjected to microwave heating for durations between two and eight minutes, bacterial counts varied significantly, with the highest counts recorded in samples heated for two minutes compared to other treatments and controls. The findings demonstrate that standard market handling and conventional preparation fail to eliminate harmful microorganisms. Addressing these safety issues requires improved dehydration techniques, the deployment of mechanised smoking systems, and active monitoring by regulatory authorities to ensure sanitary standards across fish processing and retail environments.
Smoked catfish is a widely consumed protein source, but improper processing and handling can expose consumers to foodborne illnesses. Identifying contamination levels and pathogen profiles helps health authorities understand food safety hazards in local markets. The results underline the urgent need for better processing standards, regulatory oversight, and hygienic handling to protect public health and maintain consumer confidence in traditionally preserved fish products.
The findings support the development and adoption of mechanised fish smoking and dehydration systems for commercial fish processors and market vendors. Equipment manufacturers and post-harvest technology providers could design affordable, controlled drying technologies to replace traditional smoking methods. Because this study represents early-stage baseline safety testing, practical commercialisation will require engineering trials to validate the performance of mechanised systems against conventional methods.
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Background and Objective: Smoked catfish sold in Wadata Market, Benue State, may pose health risks due to potential microbial contamination and insufficient quality control measures, necessitating an assessment of its safety and quality standards.This study, therefore, examined the quality and microbial content of smoke-dried African catfish (Clarias gariepinus) sold at Wadata Market in Makurdi, Benue State. Materials and Methods:Twelve, 500 g samples were purchased from different vendors, wrapped in sterile bags and sent for analysis at the Nigerian Institute of Leather and Science Technology.Skin, gills and tissue samples were collected and then microwaved for varying durations (2, 4, 6 and 8 min) with one sample as a control (unheated).A statistically significant difference was observed (p<0.05).Results: It showed the presence of pathogenic bacteria, including Escherichia coli, Staphylococcus aureus and Salmonella spp., along with fungi like Kutha spp., Bacillus spp., Arthrobacter spp.and Shigella spp.The highest bacterial count was observed in samples microwaved for 2 min, showing a significant microbial presence.Conclusion: The study concludes that microbial contamination in smoke-dried catfish varies with heating duration, highlighting a need for better dehydration methods to reduce moisture-related contamination.Recommendations include the adoption of mechanized smoking systems and monitoring by regulatory bodies to ensure sanitary conditions in production and distribution environments.
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DOI: 10.3923/ajbs.2025.412.417
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