ABSTRACT

Fungal contamination is a threat to food safety in Nigeria due to the climate, which is characterized by high temperatures and relative humidity, which are environmentally favorable for fast fungal growth and mycotoxin production. The aim of this study was to evaluate the mycological quality of food flours sold in open markets in Benin City. Cassava, beans, plantain, corn and wheat flours were purchased from open markets in Benin City. Serial dilutions were performed using sterile distilled water as diluent. Enumeration of fungi was carried out on potato dextrose agar employing the pour plate method. Cultural and morphological characterization of fungi was used to identify isolates. The pH of the sample was carried out using a standardized pH meter (PH-98108). The moisture content of the food flours was determined using the oven drying method.  The heterotrophic fungal counts of food flours ranged from 0.83±0.11 - 1.33±1.17x10³ cfu/g. The fungal species identified in the study include Aspergillus niger (42.10%), Fusarium spp. (26.31%),Penicillium spp. (10.52%), Rhizopus (10.52%) and Cladosporium spp. (10.52%). The pH values ranged from 4.35±0.21 (cassava) - 6.23±0.18 (corn) while the moisture content ranged from 8.25±2.83 (cassava) - 18.75±2.83% (beans). This study revealed the presence of mycotoxigenic molds such as Aspergillus niger, Fusarium oxysporum, Rhizopus spp., Cladosporium spp. and Penicillum chrysogenum in food flours sold in open markets. Good manufacturing, processing, handling and storage practices are recommended to ensure food safety and prevent diseases and potential challenges.