Abstract
This research assessed the microbiological quality of smoked fish consumed around the Lagos metropolis to ascertain the safety for consumption. Four samples of selected smoked fish obtained from five market locations in Lagos, Nigeria were analyzed to dete rmine their bacteria loads. The selected smoked fish samples examined were Herring - Clupea harengus (“ Sawa ”), Horse Mackerel - Trachurus trachurus (“ Kote” ), Great Barracuda - Sphyraena barracuda (“Panla”) and Atlantic Mackerel - Scomber scombrus (“Titus” ). The examined fish samples that were obtained were contaminated with some bacteria species. The average total aerobic bacterial counts from all the samples ranged from 4.2 x 10
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