Evaluation of Physicochemical Parameters and Microbiologics of Smoked and Frozen Fish available in Korhogo city of Cote d’Ivoire

Smoked fish is an important source of animal protein for Ivorian populations. However, the conditions for smoking and sellingthese smoked fish do not respect the rules of hygiene. To this end, a microbiological study of 60 samples of smoked fish and 15fresh fish samples of bonito, a fish closely related to mackerel, taken from four markets in the city of Korhogo was carried out.The average total freshwater Mesophilic Flores of fresh fish was 1.29.109 UCF / g against 16.34.108 UCF / g for smoked fish. Theaverage faecal coliforms (1.58.106 UCF / g) and fungal flora (2.36.104 UCF / g) of fresh fish are respectively higher than thoseobtained (3.34.104 UCF / g and 1.104 UCF / g) in smoked fish samples. The physico-chemical analyzes (pH and TE) of these samples revealed that the pH of the smoked fish is higher than the pH of the fresh fish while the water content of the fresh fish ishigher than that of the smoked fish. These results suggest that efforts need to be made to improve the microbiological quality ofsmoked fish sold in the Korhogo markets as the smokers do not meet the standards.