First Insight in Fungi Diversity and Mycotoxins Contaminating Smoked Fish Sold in Yaoundé Retails Markets in Cameroon

Mycotoxins are one of the major food poisons for the human’s liver. Their production is generally related to improper food storage condition, mainly cereals and groundnuts. In the present study we assessed the moulds diversity and mycotoxin contamination of smoked fish, one of the most eaten foodstuffs in Cameroon. For this purpose, 1000 specimens of smoked fish were randomly collected from 10 retail markets in Yaoundé and pooled into 50 composite samples. Moulds were isolated by dilution, suspension and culture methods. Identification of fungal was assessed by phonotypical characterization. Three different mycotoxins (Aflatoxin B1, Ochratoxin A and fumonisin B) were tested on fish. Semi-quantitative immuno-chromatographic assay was used for (AFB1) and Fumonisin B (FB), ELISA assay was used for Ochratoxin A (OTA). The identification of moulds flora associated with smoked fish revealed that they belonged to three genuses namely Aspergillus, Penicillium and Absidia. Only species belonguing to Aspergillus genus appear to produce Aflatoxins. Three types of mycotoxin were detected (AFB1, OTA and FB) with occurences of 76%, 18% and 6% respectively at levels above the reference maximum ad