Background : Fish is a crucial source of animal protein for consumers. In Benin, traditional processing methods, aimed at conservation, sometimes lead to contamination. Objective : The general aim of this study was to assess the microbiological quality of fresh, smoked, and smoked-dried Clarias gariepinus and Oreochromis niloticus fish caught in the "Whédos" of the communes of Aguégués, Adjohoun, Bonou, and Dangbo. Methods : A total of 256 samples of both fish species in fresh, smoked, and smoked-dried form were aseptically transported to the laboratory for various microbiological analyses. Microbial loads of hygiene and spoilage indicator organisms were enumerated using standard microbiological techniques. Results : Evaluation of the microbiological quality of the samples revealed that, overall, fresh fish (57%) were more contaminated than immediately hot-sampled smoked fish (9%), which were of satisfactory microbiological quality. Samples of smoked-dried fish (34%) were of unsatisfactory microbiological quality. It should be noted that the smoking technique used has a positive impact on the microbiological quality of smoked fish, but exposure to the sun at the end of the drying process, as practiced in the study area, is the main critical point which favors recontamination of the fish by the germs studied. Due to the heat-resistant nature of these germs, which secrete enterotoxins responsible for food poisoning, these smoked-dried fish present a problem for consumer health. Conclusion : The study highlights that smoked fish showed improved microbiological quality, whereas smoked-dried fish were of unsatisfactory quality due to recontamination. The traditional drying process, specifically exposure to the sun, poses a significant risk. Considering the heat-resistant nature of the bacteria involved, these findings underscore the health risk associated with consuming smoked-dried fish. Keywords : Clarias gariepinus, Oreochromis niloticus, Whédos, microbiological quality, Benin.
