Hygiene Status of Fish Smoking Facilities of Selected Fish Smoking Centers in Ibadan, Southwestern Nigeria

Abstract

The hygiene status of fish smoking facilities of selected fish smoking centers in Ibadan metropolies Oyo state South-Western Nigeria was studied. 45 swab samples were collected at 3 different sampling points (storage material, washing material and smoking kiln) from 5 different fish smoking centers in the study area while 15 smoked fish samples (Scomber japonicus) and water samples each were also collected. The microbial analysis was done using standard microbiological procedures. Most of the fish smoking facilities within Ibadan metropolies have poor hygiene status as their storage materials, washing materials, water samples, smoking kilns and smoked fish products have Total Coliform Counts (TCC), Feacal Coliform Counts (FCC) and Salmonella/Shigella counts above recommended level. Lowest level of TPC was obtained from smoked fish samples from Elebu (4.004 + 0.01), Aleshinloye (4.301+ 0.01), Mapo (4.230+0.04) and Moor Plantation (4.205+0.02) respectively significantly (P<0.05) lower than samples from other sampling points. Similar trend was observed for Total Fungal Counts (TFC), TCC, FCC and Salmonella/Shigella counts in most of the fish smoking centers. It is recommended that fish processors should get good water source for cleaning their fish and facilities as poor water source could aid transmition of microorganisms and diseases within fish processing facilities and this will have negative effect the smoked fish product. The need for fish processors to improve their sanitary conditions was encouraged. It was also recommended that consumers should properly wash smoked fish with clean portable water before eating so as to reduce the risk of food born diseases.