ABSTRACT
This study aimed to assess the effect of various post-slaughter holding time intervals on the microbial load of African catfish (Clarias gariepinus). A total of 35 live catfish, with an average weight of 35kg, were smoke-dried. Samples of the smoke-dried fish samples subjected to various post-slaughter holding time intervals; 0, 1hour 30minutes, 3 hours, 4 hours 30 minutes and 6 hours were analyzed for their microbial loads, frequency and identification. The microbial load in the smoke-dried fish samples exhibited a significant increase (p<0.05) with an extended post-slaughter holding time interval. Smoke-dried fish samples showed microbial counts ranging from 2.1×10³cfu/g to 7.5×10⁴ Cfu/g for the bacteria and 4.3×10²cfu/g to 9.2×10³cfu/g for the fungi. The bacteria identified in the samples included Enterobacter aerogenes, Klebsiella pneumoniae, Pseudomonas aeruginosa, Bacillus subtilis., and Streptococcus aureus, Proteus sp., Micrococcus sp., while the fungi identified included Aspergillus sp., Penicillium sp., Rhizopus sp., Candida sp., Mucor piriformis, Fusarium sp. This study suggests that for the production of high-quality hot-smoked fish products from C. gariepinus, it is advisable to smoke the fish immediately after slaughter, as prolonged post-slaughter holding times negatively affect product quality.
