Water Quality Assessment of Processing Water Used in Fish Smoking Operations in Bayelsa State

Fish smoking is a dominant food preservation practice in Bayelsa State, South South Nigeria, supporting the livelihoods of thousands of fishing and processing communities. The quality of water used in processing operations, including washing, brining, and equipment sanitation, directly affects the safety and quality of the final product. This study assesses the physicochemical and microbiological quality of processing water from 25 fish smoking sites across Yenagoa, Brass, and Sagbama local government areas. Water samples were analysed for pH, turbidity, total dissolved solids, nitrate, lead, and coliform count using standard methods from the American Public Health Association. Observations of water source types, storage practices, and usage patterns were recorded through a structured checklist. Results indicated that 68 percent of sites used surface water with lead concentrations exceeding World Health Organisation safe limits, and total coliform counts above acceptable thresholds were detected in 80 percent of samples. Turbidity levels were attributable to suspended organic matter from creek systems affected by oil extraction activities in the Niger Delta region. The study draws on recent literature on food processing water quality in informal food systems in sub-Saharan Africa. Findings highlight significant food safety risks arising from inadequate water quality management in fish processing operations. Recommendations are provided for the Bayelsa State Ministry of Agriculture and Natural Resources, and for non-governmental organisations working on food safety in the South South zone. Keywords: water quality, fish smoking, food safety, Bayelsa State, South South Nigeria