MYCOFLORA, AFLATOXIN AND CHEMICAL COMPOSITION OF SMOKED MEAT AND FISH SOLD

ABSTRACT

Mycotoxin contamination in foods and agricultural products is dangerous to human and animal health. The most important mycotoxins are produced by species of Aspergillus, Fusarium and Penicillium. Fish and meat smoking helps in slowing down microbial proliferation thereby giving the commodity a longer shelf-life. However, owing to different factors including poor sanitary practices, the smoked meat and fish may become contaminated with potential aflatoxin producing fungal species. Therefore, this study was designed to check for the level of fungal contamination and aflatoxin presence in smoked fish and meat. Smoked meat and fish were purchased from five local markets (Oba, New Benin, Oliha, Ogida and Edaiken markets) within Benin metropolis. Fifty (50) samples of 25 each of smoked meat and fish were used for this study. Fungal cultivation was carried out using pour plate method. The fungal isolates were enumerated and identified based on their cultural and morphological characteristics. Proximate and heavy metal analysis of smoked meat and fish were carried out using standard chemical procedures. Total aflatoxin content in smoked meat and fish was assayed using aflatoxin AgraQuant kit. All experiments were carried out in triplicates.