Consumers beware: a new study has revealed that smoked tilapia sold at Kure Market in Minna, Niger State, may pose serious health risks due to high levels of microbial contamination.

The research, which highlighted the urgent need for improved food handling, processing, and storage practices to protect public health, examined 40 smoked tilapia samples purchased from local fish traders at the market.

The study, published in the January 2026 edition of the International Journal of Pathogen Research and titled “Microbial Contamination of Smoked Tilapia Fish Sold in Kure Market, Minna, Niger State”, reported that the muscle tissue—the portion most commonly consumed—had the highest level of microbial contamination, followed by the head and tail.

Scientists identified seven types of bacteria, including Salmonella and Escherichia coli (E. coli), both of which are known to cause food poisoning and severe gastrointestinal illnesses.

According to the researchers, “The presence of aflatoxin-producing fungi, including Aspergillus flavus, raises long-term health risks, such as liver cancer, especially in communities where smoked fish is frequently consumed.”

They added that the detection of E. coli and Salmonella is particularly alarming because these bacteria can cause serious infections, including diarrhoea and other potentially life-threatening illnesses.

Researchers also identified Staphylococcus aureus, a bacterium known for producing heat-stable toxins that remain active even after cooking. These toxins can cause symptoms such as vomiting, diarrhoea, and stomach pain.

Fungal contamination, particularly by Aspergillus flavus, adds an additional layer of concern. These fungi thrive in poor storage conditions, and their toxins can accumulate over time, posing significant long-term health risks to individuals who regularly consume smoked fish.

The study attributes the contamination primarily to poor handling practices, unsafe storage conditions, and unhygienic market display methods. In many cases, smoked fish is displayed openly in the market, exposing it to dust, insects, and other environmental contaminants.

Although smoking fish helps preserve it and enhances its flavour, traditional smoking methods can also expose the product to dust, insects, and microbes, thereby increasing the risk of contamination.

Experts have warned that unless sanitation and food safety practices are improved, consumers may continue to face health risks, while vendors could also suffer economic losses due to reduced product quality and shorter shelf life.

The researchers therefore called for improved hygiene during fish processing, enhanced storage practices, and increased consumer awareness regarding the safe handling of smoked fish to prevent microbial contamination and food borne diseases.

Since smoked tilapia remains a staple protein source for many Nigerians, the researchers emphasised that the findings highlight the urgent need for stronger regulatory oversight and public awareness campaigns to protect public health. (Nigerian Tribune)

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