Assessing the microbial safety of street-vended smoked fish along Katanga Street, Kampala

Abstract

Street-vended smoked fish is a crucial source of affordable protein for urban communities in Uganda, yet its microbial safety remains underexplored. This study evaluated the microbiological quality of smoked fish sold along Katanga Street in Kampala by assessing the levels of total viable bacteria load, Staphylococcus aureus, and Escherichia coli. Fifteen samples were collected over a three-week period and analyzed using standard microbiological methods. Data were log-transformed and subjected to statistical testing. The mean total viable count was 8.66 log CFU/g significantly exceeding the recommended limit of 5 log CFU/g (p < 0.001). Similarly, the mean load of Staphylococcus aureus was 7.08 log CFU/g, which was significantly higher than the acceptable threshold of 3 log CFU/g (p < 0.001). In contrast, the median E. coli load was 0.00 log CFU/g, and the difference from the recommended limit was not statistically significant (p = 0.250). One-way ANOVA showed significant variation over time for TVC and S. aureus (p < 0.05), while E. coli levels remained stable (p > 0.05). These findings indicate serious post-processing contamination and highlight the need for improved food safety training, regular inspection, and regulation of street-vended smoked fish.