Potential public health risks associated with suya spice mix in Port Harcourt, Nigeria

Objective The study analysed 150 suya spice mix samples from three locations in Port Harcourt, Nigeria, for the presence of fungal contaminants and aflatoxin B1 in order to establish possible health hazards and suitability for consumption. Methods The fungi were isolated, enumerated and identified using potato dextrose agar and sabouraud dextrose agar via standard microbiological and Analytical Profile Index techniques. Direct competitive enzyme-linked immunosorbent assay was used for the extraction and quantification of aflatoxin B1 in the samples. Results A total of 20 species across 11 genera were obtained. Aspergillus spp. dominated among the moulds while Saccharomyces cerevisae and Candida spp. dominated among the yeasts. Aspergillus flavus was the only fungus isolated from all the 150 samples tested and was the only aflatoxin-producing species isolated. The mean fungal counts ranged from 7.1 × 10 3 –1.12 × 10 8 CFU/g, 4.9 × 10 3 –8.1 × 10 5 CFU/g and 6.1 × 10 4 –8.9 × 10 5 CFU/g for Trans-Amadi, Rumuokoro and Woji, respectively, while the aflatoxin B1 values ranged from 11.701–45.800 μg/kg, 11.562–47.278 μg/kg and 13.984–35.845 μg/kg for Trans-Amadi, Rumuokoro and Woji, respectively. Approximately 94% of the samples were deemed unacceptable for consumption with regards to fungal counts while about 53–100% were unsafe for consumption based on their aflatoxin B1 content consistent with national and international standards. Conclusion There is clearly an urgent public safety concern as the study establishes a high risk of aflatoxicosis from suya spice mix.