Asian Journal of Food Research and Nutrition

Microbiological evaluation of fungi mycotoxins from fresh tomatoes sold in Owerri was investigated. Samples of fresh tomatoes were bought, macerated and serially diluted using the 10-fold serial dilution method and cultured on Sabouraud Dextrose Agar using the pour plate method of inoculation and incubated at 28°C for 72hours. The total fungal plate count ranged from 2.5x103 to 1.8x105. The fungal isolates identified in this study were classified into three genera: Aspergillus spp., Penicillium spp., and Fusarium spp. Among these, Aspergillus spp. exhibited the highest percentage occurrence, recorded at 47% and 23% in respective samples. Penicillium spp. accounted for 28%, while Fusarium spp. showed a low occurrence of 2%. These findings confirm the presence of fungal contamination in the samples analyzed. Aflatoxin contamination was observed at levels exceeding the permissible limit, posing a significant health risk to humans due to potential exposure to these toxic compounds. The high level of aflatoxins contamination of these samples products might have been as a result of poor postharvest handling/storage facilities. The findings of this study revealed that tomatoes supported microbial growth, including fungi of public health significance, which have been associated with disease outbreaks. These fungi are capable of producing mycotoxins that pose serious health risks. This study warrants an urgent step be taken to raise more awareness on the incidences of mycotoxins contamination of our food crops. Furthermore, there is need for regular examination of food products for aflatoxins contamination.