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This is a Quantitative Study study.

Processes for preserving and processing fish: Characterization and impact on microbiological quality in Lokossa, South-West Benin

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This analysis characterizes processing methods, notably smoking and frying, and their effects on microbiological quality in fish.

Frying and smoking methods significantly reduce bacterial counts in processed fish.
E. coli was detected in all fish samples, with 16.67% showing Salmonella presence.
Microbial counts were assessed across whole, pre-processed, fried, and smoked fish samples.
Processing techniques varied significantly among species, particularly between S. melanotheron and C. guineensis.

Assogba et al. (2025) studied this question.

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View Full Paper

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Authors

This analysis characterizes processing methods, notably smoking and frying, and their effects on microbiological quality in fish.

Frying and smoking methods significantly reduce bacterial counts in processed fish.
E. coli was detected in all fish samples, with 16.67% showing Salmonella presence.
Microbial counts were assessed across whole, pre-processed, fried, and smoked fish samples.
Processing techniques varied significantly among species, particularly between S. melanotheron and C. guineensis.

Assogba et al. (2025) studied this question.

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