Fish is a vital source of protein and essential nutrients, but its high perishability makes it particularly vulnerable to microbial contamination during handling, storage, and processing. Coliform bacteria and Escherichia coli (E. coli) are important indicators of hygiene status and potential fecal contamination along the supply chain. This study aimed to evaluate the levels of coliform and E. coli contamination across critical points of the fish supply chain in local markets and restaurants in Sudan, as well as to identify associated risk factors. A total of 90 samples were collected from five sampling points: fish skin swabs, table surfaces, employee hands, pre-cooking fish, and post-cooking fish. Results revealed that employee hands harbored the highest coliform count (81.04 CFU), followed by table surfaces (23.22 CFU) and pre-cooking samples (12.12 CFU), while post-cooking samples had the lowest (5.70 CFU), demonstrating that heat treatment significantly reduced bacterial loads. Mean E. coli counts varied significantly across the supply chain, with the highest contamination observed in fish market samples (3.8×10² CFU), followed by pre-cooking samples in restaurant refrigerators (1.2×10² CFU), and the lowest after cooking (0.6×10² CFU) (p ≤ 0.05). Risk factor analysis indicated strong associations between E. coli contamination and poor hygiene practices, including inadequate personal cleanliness, unclean surfaces, and improper handling during transportation and preparation. A qualitative risk assessment classified the fish market pathway as high risk, the restaurant pathway as low risk, and the overall supply chain risk as medium. These findings highlight that human contact, particularly through employee hands, is the most critical source of contamination, while cooking remains effective in bacterial reduction. The study underscores the urgent need for implementing strict hygiene standards, improved handling practices, and better environmental sanitation in both markets and restaurants to minimize microbial hazards, safeguard food safety, and protect public health.
Hamad et al. (Sun,) studied this question.