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ABSTRACT
Spices are parts of plants or plant substances primarily used for flavouring and preservation of food. In addition to their culinary uses, spices have been used in traditional medicines. During production, storage, and distribution, spices may come into contact with harmful compounds such mycotoxins and microbiological contaminants.The aim of this study was to determine the co-occurrence of ochratoxigenic and fumonisin producing moulds in spices sold in open markets in Benin city. A total of 18 samples of herbs and spices were obtained from three markets (New Benin, Oba and Uselu) in Benin city Edo state. All samples were serially diluted and inoculated on Potato dextrose agar (PDA) using the pour plate technique. Pure cultures were obtained, and Fungal isolates were identified based on cultural and morphological characteristics. The pH of each sample was determined using an electronic pH meter (PH-98108) and the moisture contents of the samples were determined according to the method of AOAC. Fungal counts ranged from 0.06±0.05 – 0.50±0.10×103 cfu/g, while fungi isolated in this study include Fusarium oxysporum, Aspergillus verrucosus, Aspergillus niger, Penicillium verrucosum, Cladosporium sp, Rhizopus sp. The most occurring fungus was Aspergillus niger (39.40%) while Aspergillus verrucosus (3.03%) was the least occurring fungus. The percentage frequency of occurrence of ochratoxigenic and fumonisin producing moulds in the food spices ranged from 24% to 8% in pepper/ ginger and clove samples respectively.The pH values of samples ranged from 4.53±0.25 – 6.13±0.05 while the moisture content ranged from 7.04±0.05 –12.24±0.10%. This study revealed the presence of ochratoxigenic and fumonisin producing moulds such as Fusarium oxysporium and Penicillium verrucosum in herbs and spices sold in open markets. This may have resulted from improper storage, handling and poor sanitary conditions in open markets.
