ASSESSMENT AND ANTIMICROBIAL SUSCEPTIBILITY TEST PROFILE OF FUNGI MICROORGANISMS ASSOCIATED WITH EGUSI FOOD PRODUCT SOLD IN DUTSIN-MA METROPOLIS, KATSINA STATE

The aim of this study is to assess and determine the antimicrobial susceptibility profile of microorganisms associated with egusi food product sold in Dutsin-Ma market. Egusi (melon seed) samples was gathered from various markets across Dutsin-Ma Local Government Area. The samples were aseptically collected using sterile tools and transported to the microbiology laboratory at Federal University Dutsin-Ma for further analysis. MacConkey agar, blood agar and nutrient agar media was used for the cultivation of the microbial species. The culture media, specifically designed for the growth of the microorganism was prepared aseptically according to the instruction of manufacturer and autoclaved at 121oC for 15minutes. Colony count was performed on culture media used discrete colonies appearing on the plate appropriate incubation were counted with the aid of a magnifying hand lens and recorded the total fungal count agar medium. The numbers of colonies counted were multiplied by the reciprocal of the dilution factor plated and divided by the volume of inoculums used, to obtain the colony forming unit per millimeter (cfu/ml) of each samples. Antifungal susceptibility testing was performed to detect antifungal resistance and to determine the best treatment for a specific fungus. Agar based method was carried out using Mueller-Hinton agar. The antifungal drugs used are Ketoconazole, Fluconazole and Greseofulvin. The fungi were inoculated by streaking method onto plates containing Mueller-Hinton agar and the paper disks containing the antifungal drug (ketoconazole, fluconazole and greseofulvin). The fungi associated with egusi food product sold in major Dutsin-ma metropolis were studied and the result revealed the presence of a teeming population of fungi. The fungal isolates from the Egusi product were Aspergillus niger, Fusarium spp, and Aspergillus flavus (Table 1) the findings of current research corroborate with findings of Ibrahim et al., (2018) who isolated Aspergillus niger as one of the major fungi responsible for the production of volatile compounds in Egusi product. Baker (2016) also isolated Aspergillus niger from Egusi product and reported that they are pathogenic on Egusi product. Akinmusire (2015) reported that fusarium spp were associated with the spoilage of Egusi product. Wogu and Ofuase (2008) isolated Aspegillius spp,, Fusarium spp and Saccharomyces spp from egusi products. Egusi product have high dietary and nutritional qualities. Their spoilage by fungi results in loss of economic resources as well as food poisoning. The vegetables are usually transported from areas of production to areas of consumption in locally woven baskets and sacks under conditions that encourage the growth of fungi. Good quality control measures must therefore be employed by the farmers, marketers and consumers during the harvesting, transportation, handling and processing of the vegetables. Frequent inspection of the vegetables for sale by food inspectors is also recommended. These will go a long way in preventing the consumption of contaminated Egusi product vegetables thereby reducing the health hazards posed by the mycotoxins produced by these fungi isolated in this study