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Smoking of food is one common form of food preservation. Ethanol solutions of smoke from burning white mangrove (Auicennia nitida), mahogany (Khaya sp.) and abura (Mitrayyna ciliata) inhibited the growth of Escherichia coli, Staphylococcus aureus and Saccharomyces cereuisiae. Smoke from red mangrove (Rhizophora racemosa) and Alstonia boonei inhibited the growth of Staphylococcus aureus and Saccharomyces cerevisiae but not Escherichia coli. Smoke from burning black afara (Terminalia ivorensis) inhibited the growth of only Saccharomyces cerevisiae. It was concluded that smoke from different wood sources affects micro‐organisms in different ways which could reflect differences in composition of the various smokes

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