A Systematic Review and Meta-analysis on the Prevalence of Fungi Associated with dry Smoked catfish Sold in Nigeria

Abstract

An increase in fungal infectious agents has posed a serious public health threat. Smoked dry fish have remained a natural source of protein globally and can be a reservoir that harbored different microbial communities. Fish attracts a vast array of microorganisms (mold and yeast) which represent a major sector of Microbiota and thus can lead to toxicological implications if ingested. The aim of this review is to evaluate the occurrence of fungi isolates on smoked dry fish from different research work done in Nigeria. A quantitative method (Meta-analysis) design was used to summarize pooled results of primary studies. Different databases [Google Scholar and Researchgate] were searched for relevant studies. Meta-analysis was done using inclusion and exclusion criteria to ascertain heterogeneity and publication bias evaluation. Five reliable observational studies were selected and the pooled prevalence of fungi on smoked dry fish has revealed Aspergillus spp to be most prevalent (50%), followed by penicillium spp (40%) with candida spp the least (5%). The Meta-analysis of the prevalence of fungi on smoked dry fish required great attention on its safety during processing and packaging process. This will assist in the prevention of possible invasive aspergillosis or other fungi infections outbreaks