This mycological study was embarked upon to provide more detailed reports on the presence and different types of fungal agents associated with the contamination of smoke-dried fish sold in open markets in Makurdi, Ben...This mycological study was embarked upon to provide more detailed reports on the presence and different types of fungal agents associated with the contamination of smoke-dried fish sold in open markets in Makurdi, Benue State. A total of 100 randomly selected smoke-dried fish samples from the 3 major fish markets in the study area were used for the study. The samples were aseptically processed and cultured for fungal isolation using Sabouraud Dextrose Agar. Isolates were identified using macroscopic and microscopic characteristics, and comparison with species in fungal atlas. Fungi were detected in 74 of the 100 smoke-dried fish samples from the 3 markets surveyed with isolation rates ranging from 67.6% to 84.8%. A total of 77 fungal isolates were recorded from the 74 positive samples. Aspergillus (28.6%), Mucor (20.8%), Penicillum (18.2%) and Rhizopus (15.6%) were the dominant fungi detected, while Absidia (9.1%) and Candida (7.8%) occurred less frequently. In view of the high fungal contamination of smoke-dried fish, fishermen and marketers should adapt better methods of fish handling and preservation. More awareness on the health implications of fungal contamination of fish products should be created among fish handlers and consumers.展开更多
文摘This mycological study was embarked upon to provide more detailed reports on the presence and different types of fungal agents associated with the contamination of smoke-dried fish sold in open markets in Makurdi, Benue State. A total of 100 randomly selected smoke-dried fish samples from the 3 major fish markets in the study area were used for the study. The samples were aseptically processed and cultured for fungal isolation using Sabouraud Dextrose Agar. Isolates were identified using macroscopic and microscopic characteristics, and comparison with species in fungal atlas. Fungi were detected in 74 of the 100 smoke-dried fish samples from the 3 markets surveyed with isolation rates ranging from 67.6% to 84.8%. A total of 77 fungal isolates were recorded from the 74 positive samples. Aspergillus (28.6%), Mucor (20.8%), Penicillum (18.2%) and Rhizopus (15.6%) were the dominant fungi detected, while Absidia (9.1%) and Candida (7.8%) occurred less frequently. In view of the high fungal contamination of smoke-dried fish, fishermen and marketers should adapt better methods of fish handling and preservation. More awareness on the health implications of fungal contamination of fish products should be created among fish handlers and consumers.
