MYCOLOGICAL EXAMINATION QUALITY OF A FRESH AND FROZEN CHICKEN (A CASE STUDY OF EKE MGBIDI MARKET)

ABSTRACT Chicken meat continues to gain global acceptance. The unhygienic processing and retailing conditions, in most Nigerian States, expose the meat to microbial contaminations. Though, economically useful, most fungi are mycotoxigenic. The present study investigated the mycological quality of fresh and frozen chicken meat retailed in Eke Mgbidi. Contamination with mold and yeast, and their toxins is considered one of the most dangerous hidden pollutants that threaten the health of the consumer. The presence of mycotoxins in various foods has been recorded, despite their apparent safety for human consumption. So, an investigation was conducted to evaluate the mycological quality, with special reference to the presence of toxigenic Aspergillus species, by culture method and aflatoxin producing genes molecularly in a total of 3 random samples of chicken cuts represented by wing, breast and thigh of that were collected from various groceries and poultry shops located at Eke Mgbidi (local market) Results revealed that Aspergillus had the highest mycological counts (3.36 CFU/g), Consequently, isolated strains were subjected for mycological classification; where results revealed detection of Aspergillus, Penicillium, Cladosporium, Rhizopus, Candida, Fusarium, Mucor and Alternaria species in various ratios in the samples. Referring to the recorded results, chicken cuts may possess a great silent hazard to the human being under improper good manufacturing practices and inadequate hygienic conditions during handling and storage. The fresh chicken samples were more contaminated than the frozen samples, though not significantly different. Poor processing environment and use of unhygienic retail equipments could be the possible contamination routes. The relatively high proportions of Penicillium, Aspergillus, Cladosporium and Fusarium spp. is of public health concern, and highlights the need for public education on good hygienic practices, proper environmental sanitations, and adequate thermal treatment of chicken meat before.