Daramola, John A.Olumuyiwa, E. O.Obi, E. C.2026-10-222026-10-222022-042645 - 2375 (Print); 2645 - 2383 (Online)https://ir.bellsuniversity.edu.ng/handle/123456789/706The present study aimed to evaluate the hygienic quality and freshness of fish Mackerel ‘‘Scomber scombrus’’ through the investigation of the occurrence of bacteria which is an indicator for fish quality. Aquaculture products (fish and fish products) can harbour pathogenic bacteria, which are part of the natural micro-flora of the environment. Frozen mackerel fish (S. scombrus) retailed in Ota, Ogun state, Nigeria had no documented research report till date. Fish samples were randomly selected from three (3) different depot in Sango, Ota. From this, ten (10 g) samples were used for microbiological analysis. The bacterial loads of the samples were determined using the spread plate technique. Isolates were morphologically and biochemically identified and characterized according to the identification scheme of Bergey’s Manual of Determinative Bacteriology. In-vitro assay showed three predominant bacterial contaminants as Escherichia coli, Staphylococcus aureus, and Pseudomonas spp. occurring at 75, 14 and 11% respectively. The mean bacterial load of the isolates from this study was found to be markedly higher (1.252 ± 1.03 X 106 CFU g-1) than the recommended official public health and safety standard value between 5.0 x 105 and 1.0 x 106 CFU g-1. Consequently, microorganisms could contaminate fish and therefore a source of food poisoning. Harvesting, handling and cooking of frozen fish especially mackerel (S. scombrus) should be done properly so as to reduce the bacterial load. Hence, eating of frozen S. scombrus raw or half-boiled should be totally discouraged to eliminate zoonotic infections from fish especially in this environment.enScomber scombruspathogenic bacteriabacterial load enumerationidentificationArticle