Quality and Microbial Safety Analysis of Smoked Catfish Sold in Wadata Market, Benue State, Nigeria

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.