Fungi and Mycotoxins Contamination of Smoked Micromesisitius poutassou (Blue Whiting Fish) from Different Markets in Lagos, Nigeria
Abstract
Smoked fish contamination by fungi produces secondary metabolites called mycotoxins that may constitute potential public hazards to humans. This study was carried out to investigate fungi and mycotoxins contamination associated with smoked Micromesistius poutassou sold in some markets in Lagos State, Nigeria. Smoked Micromesistius poutassou were randomly purchased monthly for six consecutive months (Sept. 2020 – Feb. 2021) from selected markets in ten Local Government Areas in Lagos State, Nigeria. Isolation, identification and characterization of associated fungi were achieved using the “pour-plate method” and molecular techniques (Polymerase chain reaction and DNA sequencing). Mycotoxins were detected and quantified using AgraQuant kit (Enzyme-Linked Immunosorbent Assay (ELISA). Molecular characterization revealed 11 species belonging to 8 genera of fungi, namely; Aspergillus giganteus, A. flavus, A. niger, Pichia kudriavzevii, Fusarium chlamydosporum, Asterodon ferruginosus, Cyberlindnera jadinii, Kodamaea ohmeri, Debaryomyces nepalensis, Debaryomyces hansenii and Asordaria mabokeensis. Aflatoxin, ochratoxin, deoxynivalenol and T-2 toxin were detected in sampled fish and concentrations ranged from 1.33 ± 0.33 to 7.33±2.91, 0 to 5.00 ± 0.58, 0.0016 ± 0.0002 to 0.0032 ± 0.0004 and 0.00 ± 0.00 to 3.00 ± 1.50 ppb, respectively in sampled smoked fish. Although these concentrations observed in the study were within World Health Organization (WHO) permissible limit. However, human health may suffer significantly from continued exposure to mycotoxins. Adequate drying, hygienic post-processing techniques, and proper storage could all help control manifestation of these fungi and mycotoxins.
Copyright (c) 2025 Oluwakemi O. Ogunyebi, Temitope O. Samuel, Adesola O. Osibona, Temitope O. Fadipe
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