Assessment of Fungi Isolates That Cause Food Spoilage in Fufu

Student: Omobolanle Joy Subuloye (Project, 2025)
Department of Microbiology
Bamidele Olumilua University of Edu. Science and Tech. Ikere Ekiti, Ekiti State

Abstract

This study examines the fungi present in fufu, a fermented cassava product widely consumed in Nigeria, focusing on their isolation, identification, and potential implications for food safety. Fresh fufu samples were collected from local vendors, stored for a week, and analyzed every 48 hours using standard microbiological methods, including cultural and microscopic techniques. Lactophenol cotton blue staining was used to identify fungal structures and confirm species identity. The results revealed the presence of several fungal species, including Aspergillus spp, Penicillium spp, and Rhizopus spp with a higher prevalence and diversity in samples stored till day 5. The increased fungal load in the stored fufu was attributed to extended fermentation and inadequate storage conditions. The findings emphasize the potential health risks associated with consuming fufu contaminated with spoilage fungi, as some species may produce harmful mycotoxins. This calls for improved hygiene practices during fufu production and storage to reduce fungal contamination. Recommendations include educating producers and consumers on proper handling and exploring antifungal strategies to enhance the safety of fermented foods.

Keywords
Fungi Fufu Fermented cassava Spoilage Aspergillus Penicillium Rhizopus Fermentation Mycotoxins
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