Microbial safety of smoked fish sold in local markets. a case study of Kaleerwe and Busega markets, Kampala Distirct.
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The consumption of smoked fish usually obtained from the open shelf in most communities of the developing countries has raised some health-related concerns. This research investigated the microbiological quality of commercially important smoked fish, Oreochromis niloticus (tilapia) obtained from fish mongers in two popular fish markets, Kalerwe and Busega, Kampala (Uganda). The E. coli and enterococcus counts of the heads, tails and muscles of the fish samples were determined using standard methods. The ranges of the counts of the total E. coli and enterococci were 1.7X103cfu/g–5.19X105 cfu/g, and 9.86X103 cfu/–9.34X104 cfu/g respectively. The samples obtained from Kalerwe market had the highest counts in most samples while those obtained from Busega market had the lowest counts. It is recommended that in order to prevent the spread of organisms that are of public health importance, fish should be processed, stored and distributed under safe hygienic conditions and good sanitary practices.