BACTERIOLOGY QUALITY ASSESSMENT OF HAWKED FRIED FISH SOLD IN DUSTIN MA METROPOLIS

Street-vended fried fish constitutes an important source of affordable protein in many Nigerian communities. However, poor hygiene and handling practices may expose consumers to foodborne diseases. This study assessed the bacteriological quality of hawked fried fish sold in Dutsin-Ma metropolis, Katsina State, Nigeria. Samples of fried fish were collected from different hawking points within the metropolis and analyzed using standard microbiological techniques. Total viable bacterial count and coliform count were determined, while bacterial isolates were identified through cultural, morphological, and biochemical characteristics. The results revealed varying levels of bacterial contamination among samples, with bacterial loads ranging between 1.2 × 10³ and 6.5 × 10⁵ CFU/g. Predominant bacterial isolates identified included Escherichia coli, Staphylococcus aureus, Salmonella spp., Klebsiella spp., and Bacillus spp. The presence of these microorganisms indicates poor sanitary conditions during processing, handling, storage, and hawking. The study concludes that hawked fried fish sold in Dutsin-Ma metropolis may pose health risks to consumers if proper hygienic practices are not maintained. Regular monitoring, public health education, and enforcement of food safety regulations are recommended to improve the microbiological quality of street-vended foods. Studies on street-vended foods in Nigeria consistently report contamination with pathogens such as E. coli and S. aureus, often linked to poor hygiene and handling practices.