THE PREVALENCE AND ANTIBIOGRAM OF LISTERIA SPECIES IN RAW AND SMOKED FISH SOLD IN EGA MARKET, IDAH LGA, KOGI STATE

Foodborne pathogens pose a significant public health concern due to their ability to contaminate widely consumed food products and develop resistance to commonly used antibiotics. This study investigated the prevalence and antibiogram of Listeria species isolated from raw and smoked fish sold at Ega Market, Idah Local Government Area, Kogi State. A total of forty (40) fish samples, comprising both raw and smoked varieties, were randomly collected and subjected to microbiological analyses using standard cultural, microscopic, and biochemical methods. Enumeration results revealed that raw fish samples harbored Listeria spp. at microbial loads ranging from 2.1 × 10⁻⁴ to 1.5 × 10⁻³ CFU/mg, while smoked fish samples exhibited contamination levels between 3.2 × 10⁻⁴ and 7.4 × 10⁻³ CFU/mg. Surprisingly, smoked fish often showed higher bacterial counts than raw fish, suggesting post-processing contamination during handling, storage, and marketing. Biochemical identification confirmed the isolates as Gram-positive short rods, catalase- positive, and motile at 25 °C, consistent with Listeria spp. Antibiotic susceptibility testing revealed sensitivity to ampicillin (25 mm) and erythromycin (22 mm) but resistance to tetracycline (13 mm), indicating emerging antimicrobial resistance in foodborne pathogens. The findings highlight that both raw and smoked fish sold in Ega Market serve as potential vehicles of listeriosis, particularly when consumed without adequate cooking. Furthermore, the detection of antibiotic-resistant Listeria underscores the risks associated with indiscriminate antibiotic use in aquaculture and animal husbandry. This study concludes that poor hygienic practices in fish handling and processing significantly contribute to contamination. It recommends intensified public health education, improved hygiene and processing technologies, routine microbial surveillance, and stricter regulatory enforcement to mitigate food safety risks and safeguard consumers against Listeria- associated infections.