Fungal Diversity and Mycotoxins in Low Moisture Content Ready-To-Eat Foods in Nigeria.

ABSTRACT: Low moisture content ready-to-eat foods vended in Nigerian markets could be pre-packaged or packaged at point of sale. These foods are widely and frequently consumed across Nigeria as quick foods. Despite their importance in the daily diets of Nigerians, a comprehensive study on the diversity of fungi, fungal metabolite production potential, and mycotoxin contamination in the foods has not yet been reported. Therefore, this study assessed the diversity of fungi in 70 samples of low moisture content ready-to-eat foods [cheese balls, garri (cassava-based), granola (a mix of cereals and nuts) and popcorn] in Nigeria by applying a polyphasic approach including morphological examination, genera/species-specific gene marker sequencing and secondary metabolite profiling of fungal cu

SUBMITTER: Ezekiel CN 

PROVIDER: S-EPMC7161469 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature