TITLE:
Evaluation of the Bacteriological Quality of Fish and the Equipment Used for Their Handling in the Adam’s Fishing Company of Conakry (Republic of Guinea)
AUTHORS:
Nènè N’koya Bangoura, Sayon Traore, Mohamed Lamine Komara, Hadja Ramatoulaye Sylla, Ahmadou Sadjo Diallo, Louncény Traore
KEYWORDS:
Bacteriological Quality, Pseudotolithus elongatus, Total Aerobic Mesophilic Flora, Fecal Coliforms, Membrane Filtration
JOURNAL NAME:
Journal of Agricultural Chemistry and Environment,
Vol.15 No.1,
February
24,
2026
ABSTRACT: In Conakry, ensuring the consumption of safe and healthy seafood is a priority for the Ministries of Trade and Health of the Republic of Guinea. Given their importance to the local population, both in terms of food security and as a source of income, implementing good handling and prompt consumption practices is essential to reducing the risk of foodborne illness. The objective of this study was to evaluate the bacteriological quality of three fish species (Pseudotolithus). Elongatus, Pseudotolithus senegalensis, and Cynoglossus senegalensis), water, ice, and processing tables were collected from Adam’s Fishing Company in Conakry. Agar plating and membrane filtration were used to enumerate contamination indicators. Data analysis revealed that the total aerobic mesophilic flora (TAMF) concentration of the three fish species, during both sampling campaigns, exceeded the WHO reference value (5 × 104 CFU/g). The TAMF bacterial load observed during the first campaign was generally higher than that recorded during the second. Among the species studied, Pseudotolithus “Elongatus” exhibited the highest level of contamination, with a load of 99.8 × 103 CFU/g. The four ice samples analyzed showed microbial contamination with total coliform counts of 200 CFU/100 mL, fecal streptococci at 60 CFU/100 mL, and total aerobic mesophilic flora (TAMF) exceeding 500 CFU/100 mL. These values exceed the limits recommended by the WHO for ice used in fish preservation, indicating a potential health risk for consumers due to non-compliance with good hygiene practices throughout the fish handling chain (ice, surfaces, equipment). These results underscore the need for regular monitoring of the microbiological quality of water and ice, as well as staff training in hygiene and disinfection practices.