Microbial contamination of food is the main obstacle of ensuring food safety. For this, the objective of this article was to determine the changes of microbial load of three smoked fish species (Tenualosa ilisha, Oreochromis mossambicus, Pangasius hypophthalmus) in fresh and stored condition. To fulfill that objective, the freshly smoked fish samples were collected from the laboratory of Fisheries and
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