Author(s): Aminata Sissoko, Boubacar Madio dit Aladiogo Maiga, Salimata Samaké, Fassé Samaké and Mamadou Abdoulaye Konaré

Abstract: Thisrnreview examines the impact of smoking technologies on fish quality and the rolernof spoilage microorganisms, emphasizing the need for improved processingrnpractices in West Africa. Through an analysis of existing literature-articles,rnbooks, and technical reports the study highlights gaps and inconsistencies inrncurrent knowledge. Smoked fish is a vital source of food and income in thernregion, valued for its taste and affordability. However, due to its perishablernnature, fish is prone to microbial contamination, especially when processedrnunder poor hygienic conditions. While smoking reduces moisture and prolongsrnshelf life, traditional methods often lack control over temperature, smokerncomposition, and cleanliness. This can lead to contamination by bacteria,rnfungi, and mycotoxins, posing public health risks. The review stresses thernimportance of adopting improved smoking kilns, proper handling, storage, andrntraining for processors. Strengthening food safety standards is essential tornreduce spoilage and protect consumer health.

DOI: 10.22271/fish.2025.v13.i3c.3090

Pages: 206-209  |  91 Views  49 Downloads

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