Mucor mucedo

This study was aimed at determining fungal contaminants in Fried bean cake sold in four Local Government Area across Benin metropolis. A total of twelve (12) samples were analyzed using standard microbiological procedures. The fungal population was isolated and identified based on its cultural and morphological characteristics. The fungi isolated were Penicillium chrysogenum, Mucor mucedo, Aspergillus flavus, Saccharomyces sp. and Fusarium oxysporium. The mean fungal count ranged from 3.7 ×10 4cfu/g to 1.3 ×10 4 cfu/g and the prevalence of these fungal isolates ranged from 33.33% to 8.33%. Though the sample does not exceed the mean microbial count recommended standard of 10 5 cfu/g for ready-to-eat foods and the total fungal count of 10⁴ cfu/g for food. There might have been hygienic problems either in the processing, handling and distribution of the food. It is therefore encouraged that proper hygienic procedures are followed in the processing and handling of food to prevent the spread of microorganisms and its toxins that are of public health importance