E. I. Obazenu

Groundnut sauce (Ose-Oji) is a popular traditional condiment widely consumed in many parts of Nigeria. Due to its high nutrient content and methods of preparation and storage, it is susceptible to microbial contamination, particularly by fungi. This study was carried out to isolate and characterize fungi present in Ose-Oji obtained from selected local government areas in Edo State. Samples of the sauce were collected from different vendors and transported to the laboratory under sterile conditions for analysis. Standard microbiological techniques were employed for the isolation of fungal organisms using suitable culture media. The isolates were further characterized based on their macroscopic and microscopic features. The study revealed the presence of several fungal species, including Aspergillus, Penicillium, Rhizopus, and Mucor. The occurrence of these fungi indicates possible contamination arising from poor handling practices, environmental exposure, and improper storage conditions. Some of the identified fungi are known to produce mycotoxins that may pose health risks to consumers. The findings highlight the need for improved hygienic practices during the preparation, handling, and storage of groundnut sauce. Public awareness and proper food safety measures are therefore recommended to reduce fungal contamination and ensure the safety of this widely consumed food product.

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