@article{Emmanuel_Akinniyi_Udemezue_2020, title={Microbiological Analysis and Organoleptic Assessment of Smoked Sarotherodon melanotheron from Retail Market in Lagos, Nigeria}, volume={1}, url={http://wajfas.unilag.edu.ng/article/view/471}, abstractNote={<p style="text-align: justify;">The microbiological analysis and organoleptic assessment of exposed and cellophane wrapped smoked <em>Sarotherodon melanotheron</em> were investigated for 26 days. The changes in the sensory analysis of smoked <em>S.</em> <em>melanotheron</em> was observed to have decreased in quality as the day increases in both the exposed and cellophane wrapped samples. The microorganisms isolated and identified include the following species of fungi: <em>Penicillium spp.</em> (53.13%, 27.78%), S<em>accharomyces spp.</em> (15.63%, 16.67%), <em>Trichoderma spp.</em> (6.25%, 16.67%), <em>Fusarium spp.</em> (18.75%, 16.67%), <em>Aspergillus fumigatus</em> (3.13%, 11.11%) and <em>Mucor spp.</em> (3.13%, 11.11%). The species of bacteria: <em>Bacillus spp.</em> (12.5%, 31.82%), M<em>icrococcus spp.</em> (20.0%, 15.91%), <em>Staphylococcus aureus</em> (35.0%, 27.27%), S<em>taphylococcus saprophyticus</em> (30.0%, 22.73%) and <em>Pseudomonas aeruginosa</em> (2.5%, 2.27%) were found in the exposed and cellophane wrapped samples respectively. It could be concluded that the cellophane wrapped smoked fish were infested with more microbes compared to the exposed smoked fish samples. This may be as a result of heat that was absorbed by the cellophane wrapped samples which increase the smoked fish moisture that allowed the proliferation of the microbes. Therefore, there is a need to educate and advocate for good handling of smoked fish and proper hygiene practices.</p&gt;}, number={1}, journal={West African Journal of Fisheries and Aquatic Sciences}, author={Emmanuel, Babatunde E. and Akinniyi, Olufemi J. and Udemezue, Chinwendu E.}, year={2020}, month={Sep.}, pages={1-9} }