Health Risk Analysis and Microbiological Quality of Smoked Fish Sold in the Markets of N'Djamena, Chad

---

Résumé

Aims: To identify the health risks associated with the sale of smoked fish sold in N'Djamena and their impacts on microbiological quality.
Study design: Descriptive study based on a health risk assessment, analysis and interpretation of results
Place and Duration of Study: The study was conducted in Chad from November 2024 to January 2025 in two markets (Taradona and Al-Afra) in the Food Science and Nutrition Research Laboratory (LaRSAN) of the University of N'Djamena.
Methodology: The study was conducted through a survey, followed by sampling of the most popular smoked fish and microbiological analysis. The standard method in microbiology was used for the sample analyses. A total of thirty (30) fish samples were randomly collected, and health risk practices were observed in the markets of Taradona and Al-Afra. The results were processed using Excel and SPSS-25.
Results: The investigation revealed that the smoked fish was displayed on unsuitable wooden stands or in bags placed directly on the ground. It was sometimes displayed alongside other foodstuffs on the same stands. Microbiological analyses showed microbial loads exceeding standards in both targeted markets. The highest values were noted for total mesophilic aerobic flora (TMAF), which was 8.1± 0.04 x 106 CFU/g, total coliforms (3.25 ± 0.04 x 105 CFU/g), fecal coliforms (1.51 ± 0.05 x 104a CFU/g), Staphylococcus aureus (8.45 ± 7.1 x 104 CFU/g), and yeasts and molds (9.21 ±3.1x104 CFU/g) from samples taken from the Al-Afra market. A complete absence of Salmonella was observed in all samples. The compliance analysis revealed higher frequencies, with a satisfaction level of 80% for total mesophilic aerobic flora (TMAF) and fecal coliforms in Taradona. The presence of Staphylococcus aureus was judged unsatisfactory in 100% of cases in Taradona, compared to 93.66% in Al-Afra.
Conclusion: The microbiological quality assessment revealed overall that smoked fish from markets had microbial loads higher than the values recommended by the standards. Strict adherence to hygiene standards during processing would significantly reduce contamination levels, increase shelf life, and protect consumer health.

Mots-clés

Smoked fish; health risks; germs; microbiological quality; markets; N'Djamena; Chad.