EVALUATION OF FUNGI ASSOCIATED WITH SMOKED DRIED-FISH

ABSTRACT

Fungi associated with spoilage of smoked Scumbia fish (Scomber scombus) were evaluated using standard microbiological methods. A total of 5 samples were collected from Uselu, New benin, Oba market, ikpoba hill and Oluku markets in Benin metropolis and were analyzed. Fungal loads ranged between 4.0× 10³ cfu/g and 6.3 × 10⁴ cfu/g. Three (3) fungal species were isolated, which include; (Aspergillus niger, Mucor sp. Penicillium spp.). The most prevalent isolates were Aspergillus niger (100%) and Mucor sp. (80%), while the least prevalent was penicillium spp. (40%). Identified qualities of these fungi were their degradative ability which was observed during pathogenecity study as they render the scumbia fish unfit for consumption with high virulence in causing major mycotic infections. The quality of raw material, poor hygiene practices, and inappropriate handling practices during processing and selling are factors that contribute to the unsatisfactory microbiological quality of these products. Processors and sellers should be trained on good hygiene and handling practices in order to produce a safe and sound product for consumption.