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Determination of fungal contamination of retailed smoked-fish sold within Owerri metropolis, Imo State, Nigeria

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Nnagbo P. A.

World News of Natural Sciences

2023

vol. 50

121-129

The consumption of smoked-fish usually from the open shelf in most communities of the developing countries has raised some health related concerns. As one of the common sources of protein available to man, fish is highly consumed due to its lower cholesterol content and price. So it forms a rich protein source for both poor and rich. This research enumerated the fungal load of retailed smoked-fish sold within Owerri metropolis, Imo State, Nigeria. A total of thirty six fish samples which comprised nine fish species such as Ethmalosa fimbrata (Bonga fish), Clarias garepinus (Mud cat fish), Ilisha Africana (West African shad) Alestes nurse (Silverside fish), Chrysichthys nigrodigitatus (Silver catfish), Gymnallabes typus (Catfish), Calamoichthys calabaricus (Rope fish), Schilbe uranoscopus (Butter fish) and Cynoglossus browni (Sole) were randomly purchased from markets in Owerri. The fish samples were inoculated onto Sabouraud dextrose agar plates incorporated with 0.5mg/ml of chloramphenicol. The fungal isolates were identified using standard methods Thirty four fungal organisms made up of four genera: Aspergillus species, Penicillium species, Fusarium species and Rhizopus species were isolated from the fish samples. Aspergillus flavus 8 (23.53%), Aspergillus fumigatus 7 (20.58%) and Rhizopus species 7 (20.58%) were the dominant mycofloral in decreasing sequential order. Aspergillus niger, Fusarium species and Penicillium species occurred in less frequency 4 (11.77%). Aspergillus flavus was the most dominant mycofloral. Aspergillus species are known to produce aflatoxins which are carcinogenic (causing hepatoma-cancer of the liver), acute hepatitis, reduced red blood cell and decreased immune system in man. Fusarium species was reported to produce fumonisin toxin and Penicillum produces penicillic acid. Prolonged intake of smoked-fish with these metabolites may constitute potential public health hazard. It is recommended that smoked-fishes be processed, stored and distributed under safe hygienic condition and good sanitary practices in order to prevent fungal contamination.

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1 World News of Natural Sciences

1 2023

1 Nnagbo P. A.

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Determination of fungal contamination of retailed smoked-fish sold within Owerri metropolis, Imo State, Nigeria