Assessment Of The Level Of Fungalcontamination Of Fura Sold In Lapai

Background of Study

Fura is a popular food that is traditionally consumed by Hausa and Fulani tribes of Northern Nigeria and Niger Republic. People of other tribes in Northern Nigeria are also fast adopting fura as beverages. It can now be found in non Hausa communities like Minna, Lapai, Zuru, Abuja etc. Infact fura is available in some Southern town like Lagos though mainly among Hausa residents (Jideaniet al. , 2001). The cooked dough balls of fura blended with spices are broken up and made porridge by mixing with yoghurt, fermented milk (nono), fresh milk (powder or condensed ) or water and sugar may be added to taste (Kordylasi, 1990). The popular material for producing furais millet (pennisetum spp. ). All varieties of millet are suitable for fura production. In some part of Hausa land, rice is also used to produce fura. The preparation of the beverage has become a common technology which helps in alleviating poverty in the rural area and more recently in urban areas. In Nigeria women have taken fura production as a small scale industry, (Hill, 1970).

The poor handling of fura during processing and making may expose it to microbial contamination. House flies are always found in large number at the production site and sales outlets. Microorganisms associated with food causes diseases that are shed in feces of infected person and then transmitted via fecal-oral route and this is done by ingestion of contaminated food, (Morris and Jackson, 1989). Pathogens are also contacted via food processing especially those conducted under unhygienic condition (Rhodhamel and Hamman, 1998). Fungal contamination of food may be one of the more pervasive and seldom recognized cause of disease. Fungi produce mycotoxins that are versatile and potent causes of disease. Mycotoxins can cause acute and chronic illnesses, induce cancer and damage vital organs such as the liver, kidney and brain. A variety of fungi (fusaria, trichothecium, cephalosporiume. t. c) may contaminate grains and produce illness with symptoms such as vomiting, diarrhea, headaches, chills, dizziness and blurred vision. (Schardlet al. , 2006).

Justification of the Study

Gastroenteritis and diarrhea, following consumption of meal served with fungal infected fura, there is an urgent need for control measure and prophylaxis for food poisoning outbreak associated with fura infection. It depends greatly on investigating the causative agent in fura and eliminating them to ensure food safetyand to protect public health from fungal contamination of fura. Therefore, this necessitate the investigation of this nature and conditions with the view of how fura from the fura sellers in various locations of Lapai metropolis to analyze their level of contaminant.

Literature Review

Furais a semi - solid clumped cereal meal or cereal porridge (Jideani and Wedricha, 1987). It is traditionally staple food of West Africa particularly in Nigeria,Ghana,Niger, and Burkinafaso (Jideanietal. , 2001) produced mainly from millet. Fura is used as a food, refreshing drink and weaning of infant (Shehu and Adesiyun, 1990). The poor handling of fura during processing and marketing expose it to microbial contamination, fura is usually molded into balls using hands during its production, and handling could thus, be a source of contamination, (Umoh and Adesiyun, 1990). Quality of food production according to Murry and Platter refers to the degree of excellence possessed by the product. That is it to say how good it is at serving its purpose even through certain level/degree of pathogenic microorganism may be found in those food product (fura).

Requirements for Hygienic Food

Safety: A food must not contain levels of pathogen orits toxin that are likely to cause disease when the food is consumed (Nout and Motarjemi, 1997).

Acceptability/Shelf-life: A food must not contain levels of microorganism sufficient to render it physically spoiled in an unacceptability short time, (Nout and Motarjemi, 1997). Consistency: A food must be of consistent quality both with respect to safety and its shelf life. Food products are accepted when its larger batch – to-batch variation in shelf life that results in illness any time it is consumed. Food industries and regulatory bodye. g National Agency for Food and Drugs Administration Control(NAFDAC) and Standard Organization of Nigeria (SON) are the two bodies that are vested with responsibility of determining and enforcing standard of foods. They do so in order to fulfill their statutory responsibility to protect the public from hazards or dangers associated with food borne diseases (WHO 1992). The agencies interaction in food processing and supply is dependent upon the food laws guiding their operation in the country. Food producers and retailers also have a major interest since their association with products that are consistently good and safe will protect and enhance their good names and marketing,(WHO 1992). To distinguish food of acceptable quality from food of unacceptable quality required the applications of what are as microbiological criteria. Three different types ofmicrobiological criterion have been defined by the International Commission on microbiological Specification for food (ICMSF), (WHO 1992).

Microbiological Standard

This can be explained as criterion specification in law or regulation which a food must meetand is enforceable by the appropriate regulatory agency. A microbiological specification is a criterion applied in marketing of food its contractual conditions of acceptance that applied by a purchaser attempting to define the microbiological quality of food product or ingredient. Failure for supplies to meet the specification will result in injection of the batch or a low price, (Adams, 1995). A microbiological guidelinesthese criteria are used to monitor the microbiologicalacceptability of a product or process. It differs from standard and specification. It’s more advisory than mandatory. And these guidelines include the following: Hazard analysis of critical control point concept, which primarily is a preventive approach into quality assurance and such it is not just a tool to control quality of food during processing but can be used to design quality of new product during their production, (Adams, 1995). The hazard which refers to unacceptable contamination,growth or survival of microorganisms which can affect safety and risk which refers to estimate of the likely occurrence of hazards. The hazard analysis of critical control point can best be conducted by multi disciplinary committee which can comprise of microbiologist,process supervisor, engineer and quality assurance manager who could be to trace any microbial hazard on the product physically and chemically characterized and also a possible to identify problems. Therefore, the international approach adopted in implementing of hazard analysis of critical control point scheme consist of the following strategies(Adams, 1995).

Process of Making Fura

The main ingredients for furaprocessing are the pearl millet (Pennisetumspp. )andspices such as pepper, cloves, mint and ginger. The amounts ranged from about 6 kg to 27 kg, with an average of about 12 kg, (Lei and Jakobsen, 2004). There were also some significant variations in the processes, as regards the techniques used and the parameters involved. Guinea corn, maize and riceare sometimes used in fura making, though they are not as preferable as millet because of its texture and taste (Shehu and Adesiyun, 1990). The traditional furaprocess, with the variations observed. As the first step, some processors dehull the millet grains while others soak the grains without dehulling. The duration for soaking varies, ranging from about 18 hours to 28 hours, and with an average of about 23. 3 hours, (Nout and Motarjemi, 1997). Washing of the grains before milling was practiced. This constitutes the second major step in processing millet into fura. The extent of washing apparently depends on the quantity and quality of the raw materials (millet).

Following washing, wet milling is done using the plate attrition mill. It is during this time that the ingredients (pepper, mint, cloves, and ginger) are added. Some processors ferment the dough formed. Depending on the variations in the processes, three different doughs result; the Dehulled Grain Unfermented Dough (DGUD), the Dehulled Grain Fermented Dough (DGFD) and the Soaked Grain Fermented Dough (SGFD), Once the doughs are produced, they are hand-moulded into balls of about10cm in diameter and then cooked for about 30minutes. The cooked millet balls are pounded with a mortar and pestle, (Owusu-Kwartenget al. , 2010). They are finally moulded into much smaller balls for sale. The balls may be coated with maize flour before being packed for sale. The shelf stability of the final product at ambient conditions was noted to vary from 1 to 6 days. The duration varied depending on the producer’s expertise and processing techniques. Indicators of spoilage included mold growth, caking, and excessive souring resulting from continuous fermentation after processing. All unit operations were observed to be performed under uncontrolled, open environmental conditions. The dehulling and milling are done at small commercial community milling centers, (Lei and Jakobsen 2004). The main by-product of fura processing is the chaff resulting from the partial dehulling and winnowing which consists of the hulls and sometimes the germs of the millet grains, and is used as animals feed, (Owusu-Kwartenget al. , 2010).

Step By Step Process of Fura Making A Millet BDehulling& winnowing Soaking

Chaff ← Washing & draining washing &draining ↓ Wet milling Aromatic ingredients Wet milling ↓ (pepper, mint, cloves, ginger) Unfermented dough (UD) Soaked Grain fermented dough (SGFD)A1A2 ↓ ↓ Dough fermentation No fermentation of dough ↓ Fermented dough (DGFD) Moulding I ↓Cooking↓ PoundingMoulding II and coating with maize flourFura(Owusu-Kwartenget al. , 2010).

Sources of Microbiological Contamination of Food

Soil Particle

The soil attached to raw materials during the processing of food, poor hygienic conditions in preparation process of fura can cause direct contamination of food by food processors and handlers, (Shehu and Adesiyun, 1990).

Air (Dust)

Air also favors food –borne diseases (especially fungi) as it can serve as vehicle for transmission of infections, (Umoh and Adesiyun, 1988).

Equipment

The equipment used during treatment of the raw product and preparation before consumption at the selling outlet can also serve as source of food contamination, (Musliu and Aliyu, 2012).

House Fly

House flies are always found in large number at the production site and sales outlets. Flies can easily transmit infection via fecal-oral routei. e from feces of infected person, (Shehu and Adesiyun, 1990).

Some Food-Borne Diseases and Their Health Significance

Food-borne diseases are associated with poor hygienic practices either by the use of contaminated water during food processing or food contamination by the fecal-oral route which provide the vital link between the host formite, drug cups and cutting boards also play a role in the maintenance of fecal-oral route transmission (Frazier and Westhoff,1991). Water in food in terms of its location and availability is one the most important factors affecting microbial growth and metabolism since the best growth occurs when the water is adequately available, experiments have shown that equilibrium relative humidity of 70% represent the allowable water content above which spoilage could occur. The microbial growth occur rapidly above the Equilibrium Relative Humidity (ERH) And the idea of available water (water activity) was eloquently qualified (Scott, 1957). A lot of work have been done and is still being done in the microbiology of foods which Fura is inclusive. This because the chemical composition of these foods serve as an adequate culture media for the growth of microorganism thereby causing food borne infections and intoxications, (Frazier and Westhoff, 1991).

Fungi such as Mold (Rhizopus sp. ) and Saccharomyces spp (Yeast)

Can spoil foods and ultimately cause illness. Mold can produce toxins that lead to allergic reactions, central nervous system difficulties and kidney and liver damage. It thrives in acidic foods with low water content, such as jams or cured meats, but will grow on any food that’s held out for too long. Refrigeration and freezing will slow fungal growth but will not kill fungi. Some varieties of mold are harmless and can be beneficial when used to ripen certain types of cheese and produce antibiotics, but any food that unintentionally has grown mold should thrown away, (Willeyet al., 2011). A product that has been spoiled by yeast will emit an odor or taste of alcohol. The item may appear white or pink in color or slime may be present. Yeast grows in the same types of foods as does mold. The best way to avoid illness is to discard any food that’s discolored or has an odor of alcohol.

Aspergillus flavus and Aspergillus parasiticus

Which are fungal pathogens, produce aflatoxins; they can contaminate corn (cereals), peanuts, cottonseed, milk and tree nuts and cause liver disease, (Jacqueline, 2013). Molds can rapidly grow on grains and corn when these products are stored in moist condition. Mold can grow also on bread, fruits, vegetables, foods/meal with different coloration causing spoilage if kept unrefrigerated. Contamination of grains by ascomycete Claviceps purperea causes ergotism, a toxic condition. Hallucinogenic alkaloids produced by this fungus can lead to altered behavior abortion and death if the grains are eaten, (Willey et al. ,2011).

Materials And Methods

Sample Collection

Two samples were purchased from each fura seller in five (5) different locations (Badeggi, Emir palace, Central market, Federal low-cost and GRA). The samples/fura balls were transported in a sterile new polyethylene bags inside a sterile container to microbiology laboratory for analysis.

Sample Processing

About one gram(1g) of the sample was weighed and introduce into test tube containing 9ml of distilled water which was dispensed into 6 sterile test tubes by using sterile pipette. Fura which was dissolved in distilled water, 1ml of the dissolved fura will be transfer into the first test tube containing 9ml of distilled water. It was mixed by aspirating with a sterile pipette. From the first test tube, about 1ml was also transferred to the second dilution tube also containing 9ml of distilled water and so on serially to the sixth test tube, level as 10⁻¹, 10⁻², 10⁻³, 10⁻⁴, 10⁻⁵ and 10⁻⁶(Oyeleke and Manga, 2008).

Media Preparation

Sabourand Dextrose Agar (SDA)

About 16. 25g (gram) of sabourand dextrose agar was weighed and dissolved in 250ml of distilled water in the conical flask. The conical flask was plugged with cotton wool and wrapped with aluminium foil. The medium was then heated to obtain the homogeneous solution. Later, the solution was sterilized in the autoclave at 121°C for 15 minutes. After sterilization, the medium was allowed to cool at 45°C and streptomycin was introduced to prevent bacterial growth on the SDA, it was dispensed into the sterilized petri dishes and allowed to solidify(Cheesbrough, 2000).

Isolation of Fungi

About zero point one milliliter (0. 1ml) from the dilution of 10⁻6 was also inoculated on solidified Sabourand dextrose agar (SDA) (which was prepared according to manufacturer’s instruction) supplemented with 250mg/100ml streptomycin (selective supplement, oxoid ), with pH adjusted to 3. 5 with tartaric acid was used for enumeration and isolation of fungi. Inoculated plates were incubated at 25°C/room temperature for 5 days, (Cheesbrough, 2000). Sub culturing was done to separate colonies and this was done on/in petri dishes containing SDA.

Identification of Fungi Using Microscopy

The technique of James and Natalie (2001) is adopted for identification of unknown isolated fungi using lactophenol cotton blue stain(where lactic acid serves as preservative, phenol serves as fungicide and cotton blue stains the cytoplasm in light blue so that we can observe the fungal structure colorless). The identification was achieved by placing a drop of the stain on clean slide with the aid of mounting needle, where a small portion of the mycelium from the fungal cultures wasremoved and placed in a drop of lactophenol. The mycelium was spread very well on the slide with the aid of the needle. A cover slip was gently applied with little pressure to eliminate air bubbles. The slide was then mounted and observed with ×10 and ×40 objectives lens respectively. The species encountered were identified according to Cheesbrough (2000).

Results

The results of this research are presented in Tables. The tables show the total fungal count after incubation at room temperatureIn Sabourand Dextrose Agar (SDA) for 5 days. The average mean unit for EPL, CTM and GRA was 4x106 cfu/g each. While for BDM and FLC was 3x106 and 2x106 respectively. Keys: BDM = Badeggi Market EPL = Emir Place CTM = Central Market FLC =Federal Low CostGRA = GRA(sfc/g) = Sabourand fungal count per gram17. Non-branched conidiophore With bulb end carries conidia. 2 Aspergillusniger Pin like black growth. Non-branched conidiophore with Bulb end carries conidia. 3 Aspergillusfumigatus White-green turn gray or brown with age. Appears septate hyphae with dichotomous branching. 4 Fusariumspp Cotton like, usually white turning brown at the centre with age. The macroconidia of fusiform usually curved or sickle like. 5 Rhizopusnigricas Cotton like, usually black from under. Sporangiophores grow opposite rhizoids along stolon. 6 S. cerevisiae(yeast) White opaque or smooth colonies turn milky brown with age. Parent cells carry budding of cells.

Discussion, Conclusion And Recommendation

Discussion

The result obtained shows that there are presence of pathogenic microorganism that may be potential source of food borne infection and some related diseases to the consumers of this product in the sampling areas. This might be due to the fact that the fura production was conducted underunhygienic condition. The colony forming unit of fungi rangingfrom 1x106 to 10x106Cfu/g which also signifies high contamination that might be due to the suspended spores of the organisms in the air that could find their way into the fura during processing and selling. This did not coincide with the work of Adebesinet al. (2001) withfungal colony count ranging from 1. 0x104 to 2. 9x104cfu/g, the dilution factors differs (10-4 and 10-6),The fungi isolated were Aspergillusflavus, Aspergillusniger, Rhizopusnigricas, S. cerevisiae, Aspergillusfumigatus, Fusariumspp. This might contaminate the fura aerially as a result of suspension of the spores of these organisms in the air which is in line with the finding ofAdebesinet al. (2001) and Owusu-Kwartenget al. (2010). The fungi with high frequency of occurrence was Saccharomyces cerevisiaeof about 34. 62% followed by 30. 77% Aspergillusniger, which might be as a result of their spores wereprevalent and easily aerosolized, thisis in line with the finding of Adebesinet al. (2001) andOwusu-Kwartenget al. (2010). Then Aspergillusfumigatusis the only fungi with least percentage of occurrence 3. 85%, this might be attributed to the fact that the organisms being rarely found in the air, this is in line with the findings of Owusu-Kwartenget al. (2010).

Conclusion

From the result of this research study it can be concluded that some locally prepared Fura contains potential pathogenic and spoilage microorganisms. Their presence indicates unhygienic handling during production. Since the safety and keeping of consumables are related to microbial load of its content, standard have been proposed for variety of food products. It is therefore necessary to investigate the microbiological quality of food and food products exposed to unhygienic sanitary conditions during and after processing.

Recommendation Since

Fura serve as one of the source of beverages for the inhabitants of Lapai metropolis, it is recommended that microbiological examination of this food be carried out periodically so as to assess their suitability for consumption. However, some number of measures can be taken to minimize furacontamination which may include:

• The producer of Fura should be more educated as to understand the basic concept of hygiene; the materials used for processing and preparing of furashould be sterilized.
• Processing and packaging of fura should be carriedout under hygienic environment to avoid contamination.
• Aseptic techniques should be observed during and throughout the production process.
• Adequate heating process should be employed where applicable.