Sources of Fungal Contamination of Fresh and Dried Fish in Kisii County, Kenya

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dc.contributor.authorNyamwaka, Irene Seila
dc.contributor.authorMonda, Ethel
dc.contributor.authorOmbori, Omwoyo
dc.contributor.authorKwach, Johnson
dc.date.accessioned2021-02-01T07:42:16Z
dc.date.available2021-02-01T07:42:16Z
dc.date.issued2021
dc.descriptionA research article published in Microbiology Research Journal Internationalen_US
dc.description.abstractAflatoxins are toxic secondary metabolites produced by Aspergillus flavus and Aspergillus parasiticus that frequently invade foods and feedstuffs. In humid climatic conditions like those found in Kisii County, growth of fungi on dried fish and fish feeds is accelerated due to absorption of moisture from the environment as a result of poor storage and sometimes improper drying. This can lead to creation of favourable conditions for the growth of the toxigenic fungi and consequently production of aflatoxins. This study was conducted to determine the main sources of fungal contamination of selected fresh and dried fish sold in Kisii county, Kenya. Samples of fish were randomly obtained from four main markets in the county. A structured questionnaire was used to determine the sources of fish, mode and hygiene of transportation, handling of fish, duration of storage, hygiene of packaging materials and display environment of fish. Levels of fish contamination were expressed in form of colony forming units per gram (CFU/g) of fish. One-way analysis of variance was used to determine mean differences in parameters analysed. The results revealed that CFU/g of fish from control samples were significantly less than those from fresh and dried fish samples from the various sources (p<0.05). There was generally no significant difference between CFU/g from both fresh and dried fish from the various sources. The study found out that fresh and dried fish sold in Kisii county are contaminated with fungi. There is therefore need for frequent surveillance on the sources of fish contamination and public sensitization of all those involved in fish supply chain. This will help reduce possible aflatoxin contamination thus promoting consumers’ healthy living.en_US
dc.identifier.citationNyamwaka, I. S., Monda, E., Ombori, O., & Kwach, J. (2020). Sources of Fungal Contamination of Fresh and Dried Fish in Kisii County, Kenya. Microbiology Research Journal International, 30(10), 50-62. https://doi.org/10.9734/mrji/2020/v30i1030273en_US
dc.identifier.issn2456-7043
dc.identifier.otherDOI: https://doi.org/10.9734/mrji/2020/v30i1030273
dc.identifier.urihttps://www.journalmrji.com/index.php/MRJI/article/view/30273
dc.identifier.urihttp://ir-library.ku.ac.ke/handle/123456789/21275
dc.language.isoenen_US
dc.publisherMicrobiology Research Journal Internationalen_US
dc.subjectFresh fishen_US
dc.subjectdried fishen_US
dc.subjectcontaminationen_US
dc.subjectCFUen_US
dc.subjectsourcesen_US
dc.subjectfungalen_US
dc.titleSources of Fungal Contamination of Fresh and Dried Fish in Kisii County, Kenyaen_US
dc.typeArticleen_US
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