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Mycoflora and Aflatoxin Contamination of Some Foodstuffs

Oranusi, S. U. and Olarewaju, S.A. (2013) Mycoflora and Aflatoxin Contamination of Some Foodstuffs. International Journal of Biotechnology and Allied Fields(IJBAF), 1 (1). pp. 9-18. ISSN 2320 – 0774

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Analysis was made of the mycoflora and aflatoxin contamination of Rice (Oryza sativa), Beans (Phaseolus vulgaris), Corn (Zea mays), and Groundnut (Arachis hypogaea) sold in four different markets in Sango-Ota, Ogun state, Nigeria. Sixty four samples comprising of four samples of each foodstuff from four food vendors in four different markets was assayed. The samples were contaminated with different species of fungi to include Aspergillus flavus, Aspergillus tamarii, Aspergillus niger, Rhizopus nigricans, Rhizopus oryzae, Saccharomyces cerevisiae, Aspergillus parasiticus, Fusarium moniliforme, Fusarium verticilliodes, Aspergillus ochraceus, Cladosporium cladosporioide, Mucor spp, Trichodema spp, Rhizopus arrhizus and Aspergillus fumigates. Aspergillus flavus and Fusarium spp had the highest rate of occurrence among the isolated fungi. Aflatoxins B1, B2, G1 and G2 were found associated with the samples at concentration ranging from 9 - 25 ppb, 8 - 12 ppb, 6 - 21 ppb, 4 - 8 ppb respectively. The fungal counts were between 6.3 x 102 to 7.0 x 103 cfu/g. The moisture content and the pH of samples were between 10.9 to 28.0% and 6.20 to 6.66 respectively. Effective storage and adherence to HACCP principles will help prevent contamination of foodstuffs with aflatoxigenic fungi.

Item Type: Article
Subjects: Q Science > QR Microbiology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: Mr Solomon Bayoko
Date Deposited: 05 Dec 2013 09:56
Last Modified: 05 Dec 2013 09:56

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