ISOLATION AND IDENTIFICATION OF FUNGI ASSOCIATED WITH SPOILAGE SMOKED FISH AND FRESH FISH SOLD IN KAURA NAMODA TOWN
Abstract
Fish is a highly nutritious food widely consumed in Nigeria, but it is highly susceptible to microbial spoilage, particularly by fungi. This study aimed to isolate and identify fungi associated with spoilage of smoked and fresh fish sold in Kaura Namoda town. Samples of smoked and fresh fish were collected from different markets and analyzed using standard microbiological techniques. Fungal isolates were identified based on morphological and microscopic characteristics. The results revealed the presence of several fungal species, including Aspergillus niger, Aspergillus flavus, Penicillium spp., Rhizopus spp., and Mucor spp. Smoked fish showed lower fungal contamination compared to fresh fish due to reduced moisture content. The presence of these fungi poses potential health risks due to toxin production. Proper storage and hygienic handling practices are recommended to reduce contamination.
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