INCIDENCE OF TOXIGENIC MOULDS IN FOOD SPICES SOLD IN OPEN MARKETS IN BENIN CITY

ABSTRACT

Spices are parts of plants or plant substances primarily used for flavouring, colouring and preservation of food. Spices can be exposed to a large range of biological contamination including toxic substances such as mycotoxins during processing storage and distribution. Mycotoxins are low weight metabolites which can adversely affect human health. The aim of this study was to determine the incidence of toxigenic moulds in food spices sold in open markets in Benin City. A total of thirty samples were obtained from three markets, ten samples from each open market; Oba, New Benin and Uselu markets. Serial dilution of the samples was carried out and isolation was done using the pour plate method. The pH was determined using an electronic pH meter. Titratable acidity and moisture content were also determined using appropriate methods. Potato dextrose agar (PDA) and Aspergillus flavus and parasiticus agar (AFPA) were employed for the isolation, characterization and identification of fungal isolates. Fungi isolated in this study include; Saccharomyces sp(23%)., Fusarium sp(26%)., Alternaria sp (2%), Rhizopus sp(8%), Geotrichum sp(5%), Cladosporium sp(5%), Aspergillus niger(13%) and Penicillium sp(18%). The highest fungal load was observed in the sample obtained from Oba market (28.67× 103cfu/g) while the least was observed in the sample obtained from New Benin (0.33×103cfu/g). pH values of the samples ranged from 4.827-5.670. The titratable acidity values ranged from 0.037mg/l- 0.521mg/l, while the moisture content ranged from 2.0% -28.0%. The study revealed the presence of toxigenic moulds such as Fusarium sp, Penicillium, Alternaria and Aspergillus in food spices sold in the three different markets. This may have resulted from improper storage, handling and poor sanitary conditions in the open markets.