MYCOLOGICAL QUALITY ASSESSMENT OF READY TO EAT FOOD SOLD IN GADAU MARKET; ISOLATION AND IDENTIFICATION OF FUNGUS.

ABSTRACT The increasing consumption of ready-to-eat (RTE) and processed foods, driven by their convenience, is accompanied by significant public health risks, particularly from fungal contamination. This is especially prevalent in open markets with suboptimal hygiene standards, where such contamination can lead to spoilage and the production of harmful mycotoxins. This study aimed to evaluate the mycological quality of selected processed and RTE foods sold in Gadau Market, Bauchi State, Nigeria, through the isolation and identification of prevalent fungal contaminants. A total of thirty (30) samples of four commonly consumed food types—bread, cooked rice, fried yam, and cooked beans—were collected aseptically from various vendors within the market. The samples were analyzed using standard mycological techniques. Fungi were isolated on Potato Dextrose Agar (PDA) supplemented with chloramphenicol to inhibit bacterial growth, and incubation was carried out at 25-28°C for 5-7 days. Fungal isolates were identified based on their macroscopic (colonial morphology) and microscopic characteristics (using lactophenol cotton blue stain). The results revealed that 100% of the food samples were contaminated with fungi. The mean fungal load varied across the samples, with bread exhibiting the highest contamination level (6.5 × 10³ CFU/g), followed by cooked beans (2.8 × 10³ CFU/g), fried yam (3.4 × 10³ CFU/g), and cooked rice (1.2 × 10³ CFU/g). The predominant fungal species identified were Aspergillus niger, Aspergillus flavus, Penicillium species, Mucor species, and Fusarium species. The presence of Aspergillus flavus, a potent producer of carcinogenic aflatoxins, raises considerable public health concerns.In conclusion, this study demonstrates that processed and RTE foods sold in Gadau Market are susceptible to significant fungal contamination, which is largely attributable to inadequate handling and storage practices. To mitigate these risks, the study recommends stringent hygiene education for vendors, enhanced regulatory oversight, and public awareness campaigns. Further research to detect and quantify mycotoxins in these foods is also strongly recommended. Keywords: Fungal Contamination, Ready-to-Eat Foods, Mycotoxins, Aspergillus, Food Safety, Public Health, Gadau Market.