PRELIMINARY SCREENING OF MYCOTOXINS OF FUNGI IN MEATPIE SOLD AT THE CAMPUS OF FEDERAL UNIVERSITY OTUOKE, BAYELSA STATE

Meat pie is one of the most common snacks that are widely consumed in Nigerian campuses but contamination of food especially snacks by fungi is a major threat to food security. The fungal isolates from the meat pie samples were sub-cultured on Potato Dextrose Agar (PDA) in order to obtain pure colonies for further analysis.The detection of mycotoxins in the meat pie samples was carried out by the use of Coconut Agar Media (CAM), by which the fungal isolates were cultured and plates incubated for 3-5days at 28C for 48 hours. They areAcremonium spp (40%). Mucor plumbeus (40%), Fusarium solani (20%), Aspergillus niger (40%), Rosalinia necatrix (20%) and Aspergillus spp. (40%). The results obtained showed that some of the fungal isolates had the ability to produce mycotoxins. From the mycotoxin screening, (Acremonium spp, Fusarium solani, Aspergillus niger, Rosalinia necatrix) were positive (+) and Acremonium spp., Aspergillus spp., and Mucor plumbeus, were negative (-). Mycotoxigenic producing fungi and mycotoxin levels in the meat pie samples are public health concern. Also these results call for more sensitization for the safety of meat pies.