“…Therefore, the microbial load of freshly caught, living fish bacteria considerably influences their quality, safety, and useful life [4,10,30]. Factors such as food, season of the year, geographical area, age and species of the fish, capture system, conditions, and hygienic practices in the capture, harvesting, handling, conservation, storage, and transportation of fish qualitatively and quantitatively influence the spoilage and health risk for consumers of fish [4,10,30,31,33].…”