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From

Microbiological Assessment of Smoked Fish Marketed in Daloa: Herring “Clupea harengus”, Horse Mackerel “Trachurus trachurus”, and Atlantic Mackerel “Scomber scombrus”

Ibourahema COULIBALY, Adja Mansagna COULIBALY, Foba Stéphane Isaac FOBA, Kouakou Ahossi KONAN, Kra Athanase KOUASSI, Ibrahim KONATÉ

Journal of Polymer and Biopolymer Physics Chemistry. 2025, 13(1), 8-14 doi:10.12691/jpbpc-13-1-2
  • Figure 1. Location of the study area
  • Figure 2. Smoke fishes (A: mackerel and haring; B: horse mackerel)
  • Figure 3. Distribution of different types of fish sold
  • Figure 4. List of types of fish consumed
  • Figure 5. Symptoms encountered after consumption