AQUACULTURE AND FISHERIES MANAGEMENT .

Foodborne diseases, especially among school children who often consume ready-to-eat (RTE) foods, pose a significant Health risk. This study was carried out to assess the microbial load of fish roll snacks sold in eight randomly selected primary schools within Oredo Local Government Area, Benin City, Nigeria. Fish roll samples were collected and analyzed using standard microbiological techniques to determine bacterial and fungal contamination levels. The bacterial counts ranged from 5.9 × 10² CFU/g (Sample 5) to 7.6 × 10³ CFU/g (Sample 6), while fungal counts varied from 2.9 × 10² CFU/g (Sample 6) to 1.0 × 10³ CFU/g (Sample 2). Some of the bacterial species identified were Bacillus sp. (4.32%), Streptococcus sp. (9.43%), Pseudomonas sp. (5.66%), and Enterobacter aerogenes 5.66%), while some fungal species such as Aspergillus oryzae (9.43%), Saccharomyces sp. (9.43%), Penicillium sp. (11.32%), and Mucor piriformis (9.43%) were also detected. Sample 6, from Adesua Primary School (public sector), had the highest bacterial count (7.6 × 10³ CFU/g), while Sample 5 from Ogboe Primary School (public sector) had the lowest bacterial count (5.9 × 10² CFU/g). Sample 2 from Phelim Primary School (private sector) recorded the highest fungal count (1.0 × 10³ CFU/g), while Sample 6 from Adesua Primary School had the lowest fungal count (2.9 × 10² CFU/g). The high microbial load observed suggests contamination due to poor hygiene practices, improper food handling, and inadequate storage conditions. However, all values were within the recommended limit of 5 × 10⁵ CFU/g set by the FAO.

Polycyclic aromatic hydrocarbons (PAHs) have received significant attention due to their potential health and environmental impacts. Some are toxic and pose risks to human health and ecosystems. This study was conducted to determine the levels of PAHs in Oreochromis niloticus from Ogun river in Ajegunle, South-West Nigeria. Gas Chromatography with Flame Ionization Detector (GC/FID) was used to measure the concentrations of PAHs in the fish tissues, following United State Environmental Protection Agency (USEPA) methods. The objectives of the research evaluated the toxic equivalency (TEQ) of PAHs, toxic/hazard
quotient for PAHs, estimated daily intake with annual intake and cancer risk factor for PAHs in O.niloticus. Naphthalene had a low value in the fish sample analyzed and could be related to the fish species inability to absorb it irrespective of its presence in the water and sediments. Total PAH concentrations found in the fish sample exceeded the acceptable limit set by the European Commission (2 µg/kg Fluroanthene and Benzo(a)pyrene) for fish considered safe for human consumption. The quota for PAHs
ranged from 0.037% for Naphthalene to 73.97% for Fluroanthene. The continual consumption of fish from the river by the inhabitants could lead to bioaccumulation with adverse health implications since PAHs are carcinogenic, mutagenic and teratogenic. Furthermore, the high concentrations and the persistent nature of PAHs make the fish that inhabit the river unfit for human consumption.

This study investigated the nutritional value and organoleptic assessment of bread fortified with
fish concentrate from commercially important fish species. Fish is a highly nutritious source of
protein and essential fatty acids, but its incorporation into staple foods like bread remains
underexplored. The research aimed to evaluate the impact of fish concentrate on the proximate
composition and sensory characteristics of bread. Bread samples were produced with varying
levels of fish concentrate (0%, 10%, 20%, and 30%) and analyzed for moisture, protein, fat, ash, fiber, and carbohydrate content. Organoleptic properties, including appearance, taste, texture, and aroma, were also assessed. The results showed that fortification with fish concentrate significantly enhanced protein, fat, and
ash content while reducing carbohydrate levels. Sample D (30% fish concentrate) had the highest
protein (20.18%) and fat (9.16%) content, whereas the control sample (0% fish concentrate)
exhibited the highest carbohydrate content (63.44%). Sensory evaluation indicated that moderate
fortification (10–20%) improved taste, aroma, and texture without negatively affecting consumer
acceptability. However, higher levels (30%) introduced stronger flavors that may not be well
received by all consumers.