Study of Fungal Organisms Associated with Smoked and Dried Fish Sold in Awka Markets, Anambra State

Fungal contamination of fish is considered as the major cause of spoilage and it constitutes a significant public health problem. This study was carried out to determine the fungal organisms associated with smoked and dried fish samples: Scomber scombrus (Mackerel), Sardinella longiceps (Sardine), Oreochromis niloticus (Tilapia), Clarias gariepinus (catfish), Gadus morhua (Stock fish), Ethmalosa fimbriata (Bonga fish), and Citharinus citharus (Mangala) sold in Awka markets, Anambra State, Nigeria. A total of fifty (50) (25 smoked and 25 dried) fishes were obtained from three markets in Awka and examined microbiologically for viable fungal infestation using Potato Dextrose Agar (PDA) media. A total of 121 fungal organisms were isolated from 25 smoked and 25 dried fish samples and identified. The isolated fungi were Mucor spp, Aspergillus niger, Aspergillus flavus, Penicillium spp, Fusarium spp and Rhizopus spp. It was observed that all the fish samples harboured multiple fungal organisms. Aspergillus niger was the fungus with the highest mean fungal count of 9.00±5.568, followed by Mucor spp (8.00±1.732), while Aspergillus flavus was the lowest (3.67±1.528). In the dried fish samples, Gardus morhua (stock fish) had the highest infestation with fungi (1.08±1.083), while in smoked fish, Clarias gariepinus (catfish) had the highest infestation. The high level of fungal contamination can be attributed to poor handling of fish and the environment. Considering the danger to public health, food and safety authorities should intensify their monitoring efforts towards controlling fish contamination, and fish sellers should also be sensitized on hygienic fish handling techniques.