ISOLATION AND IDENTIFICATION OF FUNGI ASSOCIATED WITH SPOLAGE OF GUAVA (PSIDIUM GUAJAVA) SOLD IN KUGYA MARKET- BUKURU JOS SOUTH LOCAL GOVERNMENT AREA, PLATEAU STATE

Guava (Psidium guajava) is a widely cultivated fruit in tropical and subtropical regions, valued for its nutritional richness, therapeutic benefits, and economic relevance. However, the fruit is susceptible to fungal contamination due to several contributing factors such as physical damage, inadequate packaging, poor hygiene conditions, and delays in the supply chain. The present study investigated the fungal species associated with spoiled guava (Psidium guajava) fruits sold in Kugiya Market, Bukuru, Plateau State. A total of 30 samples were analysed in the Microbiology Laboratory of Plateau State Polytechnic, Barkin-Ladi, using standard laboratory techniques. The result of the investigations reveals that six genera of fungi were identified, including Candida, Mucor, Trichophyton, Geotrichum, Aspergillus, and Penicillium. The findings further reveal a diverse fungal community contributing to guava spoilage, with Candida spp. being the most prevalent (80%), followed by Mucor spp. (33.3%) and Trichophyton spp. (16.7%). The presence of dermatophytes such as Trichophyton spp. and T. rubrum, which is typically associated with human infections, suggests possible contamination through handling. Additionally, the detection of Aspergillus and Penicillium species raises concerns about potential mycotoxin exposure. These findings underscore the need for improved post-harvest handling, market hygiene, and public awareness to mitigate health risks associated with fungal spoilage. Recommendations include regular microbial surveillance, vendor education, and enforcement of food safety regulations.