Title: Mycoflora and Aflatoxin Contamination of Some Foodstuffs
Abstract: 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.
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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Cited By Count: 7
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