Mycotoxin-Producing Molds in Ready-to-Eat Foods: The Health Implications

Abstract

In many food products, some filamentous fungi species produce secondary metabolites that

may persist in the foods during storage. This mycotoxin metabolites may be found in a

variety of processed foods such as peanut and other cereal by-products. Early detection and

a general study of molds associated with this class of foods in any given study area might

inform the individual about the risk to health as well as being educated as to the best

prevention and control strategies. Therefore, the aim of this study was to investigate the

mycological quality of some ready-to-eat foods sold within the Federal Capital Territory

(FCT), Abuja, Nigeria and the potential health risks to consumers. A study on a set of ready-

to-eat food material viz; based on cereals, nuts and vegetables was carried out to determine

the natural presence of mycotoxin-producing molds by culturing on Potato Dextrose Agar

(PDA) supplemented with antibacterial agent. After incubation at 280C for 5-7days, the

occurrence of mycotoxin-producing fungi was highest in cereal meal samples with 37% of

samples contaminated by at least two mycotoxin-producing molds followed by vegetables

(24%), nuts (19%) and lastly, dairy products (8%) were contaminated. The need for

awareness in food safety and in reducing the risks associated with the consumption of these

foods become necessary. It is imperative that governments, the food industry, and the

scientific community collaborate to reduce this risk and ensure consumer safety.