Molds and Mycotoxins in Food Value Chain: A Challenge to Food and Nutrition Security
DOI:
https://doi.org/10.54536/ajfst.v2i2.1932Keywords:
Fungi, Consumer, Mycotoxin, Molds, Food value chain, Nutrition securityAbstract
Due to postharvest losses on fresh produce, most farmers apply simple and affordable open sun-drying in-between harvest and the final consumers but this method causes the growth of mold and fungi in processed food. Hence, the objective of this study was to isolate and characterize molds associated with the drying of plantain chips, and post-drying handling of catfish and cassava peels using standard laboratory procedures. One gram (1gm) of respective samples of plantain chips, dried fish, and cassava peel was taken and crushed in a mortar, 1g of each was serially diluted up 10-6 fold, and 0.1mL of each was pour-plated in potato dextrose agar modified with chloramphenicol and incubated for 72 hours at 280C. Thereafter, discrete colonies were counted and characterized using standard laboratory procedures. A total of eight fungal isolates were identified which were Aspergillus flavus, Rhizopus sp., Aspergillus niger, Fusarium sp., Penicillium digitatum, Aspergillus fumigatus, Mucor sp., Neurospora sp. The mean fungal counts of cassava peels revealed that the samples recorded the highest mean fungal counts which were by Mucor sp. (24.1x106 Cfu/g) while Catfish had the lowest overall mean counts (3.2x106 Cfu/g). But Aspergillus niger had the lowest counts of (2.7x106 Cfu/g) in plantain chips. The total mean fungal count at ratio: catfish (31.4), plantain chips (37.6), and cassava peel (111). In conclusion, several findings from this work showed that samples dried under the sun in the studied area were contaminated with mycotoxin-producing microbes that could lead to their early decay, deterioration and loss of nutrients.
Downloads
References
Adebayo-Tayo, B. C., Onilude, A. A. and Ukpe, P. G. (2008): Mycofloral of smoke-dried fishes sold in Uyo, Eastern Nigeria. World Journal of Agricultural Sciences, 4(3), 346-350.
Ajay, K. G, Sushil, S., Shubhi, A. and Rekha, B. (2011). Diversity, Pathogenicity and Toxicology of A. niger: An Important Spoilage Fungi. Research Journal of Microbiology, 6(3), 270-280.
Arotupin D. J. and Akinyosoye F. A. (2006). Microbiological and Physicochemical Characteristics of Cassava Cultivated Soils” Nigerian Journal of Microbiology, 20(3), 1361- 1369.
Awuah, R.T. and K.O. Akrasi (2007). Supression of rot of yam caused by Aspergillus niger with a yam Rhizobacterium. Afr. Crop Sci. Conf. Proc., 8, 875-879.
Belli, N., E., Pardo, S., Marın, G., Farre, A.J. R. and Sanchis, V. (2004): Occurrence of ochratoxin A and toxigenic potential of fungal isolates from Spanish grapes. J. Sci. Food Agric., 84, 541-546.
Burgener, J. (2006). Applied Biosafety. 11(4), 228-230
Deng, Y., Wang, Y., Deng, Q., Sun, L., Wang, R., Ye, L., ... & Gooneratne, R. (2021). Fungal diversity and mycotoxin contamination in dried fish products in Zhanjiang market, China. Food control, 121, 107614. https://doi.org/10.1016/j.foodcont.2020.107614
Essono, G., M., Ayodele, A., Akoa, J., Foko, S., Olemb and Gock, J. (2007): Aspergillus species on cassava chips in storage in rural areas of southern Cameroon: Their relationship with storage duration, moisture content and processing methods. Afr. J. Microbiol., 1, 1-8.
Hammond, Sean. T., Brown, J. H., Burger, J. R., Flanagan, T. P., Fristoe, T. S., Mercado-Silva, N., ... & Okie, J. G. (2015). Food spoilage, storage, and transport: Implications for a sustainable future. Bioscience, 65(8), 758-768.
Pitt, J. I., Hocking, A. D., Pitt, J. I., & Hocking, A. D. (1997). Methods for isolation, enumeration and identification. Fungi and food spoilage, 21-57.https://doi.org/10.1007/978-0-387-92207-2_4
Krijgsheld, P., Bleichrodt, R., and Van Veluw, G.J.(2013). Development in Aspergillus. Stud Mycol. 2013, 74, 1–29.
Lina, S., Luxin, W. (2021): The microbial safety of fish and fish products: Recent advances in understanding its significance, contamination sources, and control strategies; Comprehensive Reviews In Food Science And Food Safety, 20(1), 738-786.
Marina, V. Z., Baishali, D., Donald, G. M., Heather , L. M. L.., and Marianne, F. T. (2019). Assessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review; Trends in Food Science & Technology; 88( June 2019), 484-496.
Mohammed S. S. Datsugwai, Bala Ezekiel, Yunusa Audu, Muhammad I. Legbo, Yakubu Azeh, Muhammsd R. Gogo (2013): Mycotoxins: Toxigenic Fungal Compounds – A Review. https://www.reseachgate.net/publication/309458374
Morya, V.K. and Yadav, D. (2009): Isolation and screening of different isolates of Aspergillus for amylases production. Internet J. Microbiol., 7.
Onyeze, R., Udeh, S. M., Akachi, B., & Ugwu, O. P. (2013). Isolation and characterization of fungi Associated with the Spoilage of Corn (Zea Mays). International Journal Pharma Medicine and Biological Science, 2(2013), 86-91. https;//doi.org/10.18178/ijpmbs
P. Battilani. (2008). Food Mycology – a multifaceted approach to fungi and food. https;//doi.org/10.3920/WMJ2008.x017
Roberts, D., Hoober, W. and Greenwood, M. (1996) Practical Food Microbiology. Public Health Laboratory, London
Seeley H. W. and Van Demark P.J (1972). Microbes in Action A Laboratory Manual (2nd Edition). XII und 361 S., Freeman & Co.
Wilkie Francis Harrigan, Margaret E. McCance. (1976). Laboratory Method in food and Dairy Microbiology (Revised Edition) DSA 29,2541. Cabdirect.org
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Adeoye B. A., Fadesire A. K., Nyam P. N., Olukotun G. B., Labbo Z., Ahmadu J. H., Egbulefu C. S., Shanu M. A., Busari A. K., Mbochi C. A.
This work is licensed under a Creative Commons Attribution 4.0 International License.