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Research Article Open access CC BY 4.0

The Mycoflora and Public Health Risks of Some Food Materials Sold in Lugbe Markets, FCT, Abuja, Nigeria

B. B. Adamu, O. A. Onuh, I. J. Okon, R. R. Ideh, J. H. Ahmadu, Z. Labbo, G. B. Olukotun

Asian Journal of Biology · pp. 113–119 · Published 23 Dec 2021

10.9734/ajob/2021/v13i430200

Abstract

Mycotoxins are secondary metabolites produced by many species of fungi. They are natural contaminants of food (feed) commodities where they cause significant risks to human and animal health. In this work, some food items; Roasted Groundnut Kernel, Dried smoked fish, Grounded melon, Ogbono (Irvingia gabonensis) and Date palm fruits were directly cultured on modified PDA (Chloramphenicol; 0.1g/l and Cycloheximide; 0.5mg/ml) and the respective food-associated molds were isolated and identified microscopically by the use of Lacto-phenol cotton blue for their morphological characterisation. The results showed the presence of Aspergillus spp., Penicillium spp., Rhizopus, Mucor, Fusarium and Cladosporium with Cladosporium having the highest occurrence in Melon flour (38%) followed by Aspergillus spp. on ground nut (25%) and Mucor spp. having the lowest on cashew nuts (5%). The presence of indicator organisms such as Aspergillus (A. flavus and A. parasiticus) renders foods potentially unwholesome because of the likelihood production of one of the most poisonous mycotoxins (aflatoxin). Poor storage, moisture conditions cause growth and production of unacceptable aflatoxin levels. Some foods are consumed without further processing or under processed. Based on our study, proper food drying and protection from spores are recommended safety preventive measures. This research should create awareness on the dangers associated with the consumption of such food materials especially the ready-to-eat ones.

Mycotoxins food items metabolites moisture

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