MYCOLOGICAL EXAMINATION OF SMOKE DRIED FISH SOLD IN BIDA MAJOR MARKETS
DOI:
https://doi.org/10.47672/ejb.557Keywords:
Fish, Fungi, Aflatoxin, Aspergillus flavus, BidaAbstract
Purpose: This research was conducted to determine the occurrence of aflatoxin producing fungi in smoke-dried fish in Bida.
Methodology: The study was carried out at the Microbiology Laboratory Federal Polytechnic, Bida, Niger state. Smoke dried fish samples were collected randomly from three major markets in Bida town. Fungi isolation was done after serial dilution using Potato dextrose agar. Total fungal load per sample was obtained from plate counts and expressed as colony-forming units per gram (cfu/g). The isolates were identified microscopically using Lactophenol cotton blue stain. Aflatoxigenicity text was done using coconut extract agar and exposed to 365 nm ultra violet light. Data collected were analysed by one-way analysis of variance (ANOVA) at P < 0.05.
Findings: The results showed maximum mean fungal load of smoke-dried fish of 9.54x105±1.83x106 cfu/g. Fungi associated with the smoked dried fish belong to five genera: Aspergillus, Penicillium, Candida, Acremonium and Rhizopus. Comparatively, the assessment showed that smoke-dried fish from old market were the most contaminated followed by samples from small market and modern markets. Aspergillus flavus had the highest prevalence of 32.88 %. Only strains of Aspergillus flavus gave positive to aflatoxins, out of the 24 Aspergillus flavus studied, only 25 % were positive to aflatoxins. Old market exhibited the highest of aflatoxin producing fungi.
Unique contribution to theory, practice and policy: In view of this results, there is need to adopt hygienic practices during smoke dried fish processing and storage in Bida to avoid increase risk of aflatoxin poisoning.Downloads
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Copyright (c) 2020 Walter C. John, Binta A. Buba, Timothy T. Ayisa, Olusolape Oke, Temitope A. Ihum, Musa Ishaya
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