FUNGI ASSOCIATED WITH SPOILAGE OF SMOKED DRIED FISH

ABSTRACT: This study was carried out on fungi associated with spoilage of smoked dried fish. To achieve this 2 research objectives were formulated. The study made use of four fish samples. The Four fish samples  used for the study were purchased from four different location A,B,C and D in Eke-Awka market. Test tube, Text tube rack, Conical Flask, Electric blender, Autoclave, Cork borer, Microscope and Inoculating loopThe study ultilized were used to carry out the study. The reagents used in the study include the Distill water  and  Ethanol. The preparation culture media (SDA Agar) for Fungi and mode for identification of microorganism were respective described in chapter three of the study. The evidence from the study have showed that there are fungi associated with smoked dried fish and those fungi  possess mycotoxins  that pose danger to human and animal health as they are toxic to vertebrates and other animals in low concentrations. This indicates that it is necessary to show a dose-response relationship between the mycotoxin and the disease which this study to has evidently shown.  Hence, it can be said that most of the smoked dried fish vended in  Eke Awka contain some level of fungi contamination. Based on the findings, the researcher recomended that  proper care should be taken by fish vendors during processing and sell. And fishes meant for consumption should be properly washed and boiled in other to kill any presence of fungi and it micro toxin.