Fungi Associated with the Spoilage of Smoke Dried Fish in Open Market in Osogbo, Osun-State, Nigeria

Abstract

Man primarily consumes dried fish as a source of nutrition. It has been proven that eating fish can act as a vector for the spread of some "mycological pathogens," especially in people with weakened immune systems. This investigation was conducted to provide specific information on the existence of various fungal species linked to the contamination of smoke-dried fish sold in Osogbo, Osun State's open markets. This investigation was conducted to provide specific information on the existence of various fungal species linked to the contamination of smoke-dried fish sold in Osogbo, Osun State's open markets. Using potato dextrose agar (PDA) and sabouraud dextrose agar (SDA) and microscopy, the study for microbial contamination was conducted. In pure culture, Mucor spp., Aspergillus spp., Rhizopus spp., and Fusarium spp. were isolated and identified as the organisms. Following the incubation time, the total fungal counts of samples of smoked fish throughout a 7-day storage period are displayed in Tables 1 and 2. On the first two days of the investigation for the used samples, there was no fungus count. Some samples had a low fungus count on the third day of the research. However, from the fourth day to the seventh day, all of the samples demonstrated positive fungi growth. As the length of storage grew, the fungal burden (count) rose as well. Thus, for all samples that were analyzed, the seventh day revealed the greatest fungal count. Mucor spp., Fusarium oxysporum, Aspergillus spp., Rhizopus spp., and Penicillium spp. are the isolated organisms. This study demonstrates that the fungal infestation in examined fish is extremely high. This might be the main reason for spoiling and astringency, and it might also increase the risk to the public's health and cause financial losses. This suggests the need for veterinary and public health collaboration through a fish regulatory program. Health education should be given to fish processors on a safe method of preservation in order to prevent or minimize fungal contamination.