Purpose: This study investigated fungal contamination in meat markets and abattoir environments in Ibadan, Nigeria and different measures of biofilm control.
Methods: Table scrapings and swabs from four meat markets and three abattoirs were assessed for fungi counts (FC) and the prevalence of Aspergillus species using standard methods. Furthermore the influence of sucrose and fructose at 0.2% and 0.4% concentrations; Sodium hypochlorite (NaOCl) at 0.05% and 0.5% concentrations, and Lactobacillus rhamnosus GG (LGG) at 108 and 104 concentrations on biofilm development by Aspergillus niger and Aspergillus flavus was assessed. Biofilm was assayed on microtitre plates in Sabouraud Dextrose Broth. Modified Coconut Cream agar was used to assess the action of LGG on aflatoxin production by A. flavus.
Results: There were significant differences (P<0.05) in the FC among locations. A. niger (30.0%) was the most frequently isolated fungi, while the least was A. fumigatus (1.0%). There was a significant increase in biofilm mass with the addition of sucrose or fructose, with 0.2% concentration producing more biofilm mass (P<0.05). LGG produced a significant decrease in biofilm biomass for both species of Aspergillus tested (P<0.05). However, A. flavus significantly produced a higher biofilm mass than A. niger. There was reduced biofilm mass with both 0.05% and 0.5% NaOCl (P<0.05). Lower biofilm mass was formed at 11°C when compared to 28°C (P<0.05).
Significance: These results indicate that meat producing areas of Ibadan may be important sources of Aspergillus contamination of beef for human consumption. The presence of sucrose or fructose will enhance their biofilm forming abilities. LGG and NaOCl inhibit Aspergillus biofilm significantly at lower temperature.