Aflatoxin and molecular characterization of isolates from stored food in some selected Local Government in Ekiti State

Aflatoxins are secondary metabolites produced by fungi species from the genus Aspergillus, notably A. flavus, parasiticus and nomius, which develop naturally in food products tend to cause wide array of toxic effects several animal species, including humans. typically reported dry commodities such as cereals, spices, fruits. This research was conducted Ido-Osi, Efon, Emure Local Government Areas Ekiti State, Nigeria. Three samples; rice (Oryza sativa L), Maize (Zea mays) Groundnut (Arachis hypogaea L) were obtained three popular markets each local government. About 10 grains sample selected at random into separate petri plates surface sterilized 1% hypochlorite for 3 minutes. The rinsed times with distilled water. organisms associated samples isolated using Direct plating method while aflatoxin content determined ELIZA. result showed occurrence five (5) different fungal distributed among stored foods. These include: Aspergillus spp., Rhizopus spp. Penicillium Mucor Botrytis determination confirmed PCR primers specific ITS-rDNA region sequencing. level be; flavus Trichoderma viridie. Aflatoxin B1 present all 6 has highest values 240ppb B2 relatively low. prevalence foods is above 50%, very high indicate possible highlevel production under study.