FUNGAL CONTAMINATION OF PACKAGING MATERIALS OF COOKIES SOLD IN STORES AROUND GBOKO SOUTH, GBOKO LOCAL GOVERNMENT ARE BENUE STATE

FUNGAL CONTAMINATION OF PACKAGING MATERIALS OF COOKIES SOLD IN STORES AROUND GBOKO SOUTH, GBOKO LOCAL GOVERNMENT ARE BENUE STATE ABSTRACT This study investigated the fungal contamination of packaging materials of confectioneries and fruits/vegetables sold in stores around Gboko South, Gboko Local Government Area of Benue State, Nigeria. The research aimed to identify and characterize fungal contaminants present on the packaging materials of various confectionery products including lollipops, candies, toffees, milkose, and butter mints. A total of 40 samples were collected from different stores in the GRA area and subjected to microbiological analysis using standard isolation and identification techniques. Potato Dextrose Agar (PDA) was used as the culture medium for fungal isolation. The results revealed the presence of four major fungal species: Aspergillus niger (70% prevalence), Aspergillus flavus (45% prevalence), Candida albicans (307.5% prevalence), and Penicillium verrucosum (25% prevalence). Additionally, bacterial contaminants including Staphylococcus spp., Streptococcus spp., Klebsiella spp., and E. coli were identified. The high prevalence of these microorganisms indicates poor hygiene practices during handling, storage, and display of confectionery products. The study concludes that contamination likely occurs through hand contact, cross-contamination by sellers and buyers, and exposure to airborne microorganisms. Recommendations include improved hygiene practices among sellers, proper packaging to minimize direct contact, and consumer education on safe handling of confectionery products. This research highlights the public health implications of microbial contamination in ready-to-eat food products and emphasizes the need for strict adherence to sanitary standards in the confectionery industry.