Abstract:
The survival of micro-organisms in grains mostly depends upon moisture and temperature. Most cereals
supplied in various towns are normally stored in conditions that are favourable for fungal growth. Fungal
growth in cereals may expose various individuals to fungal infections or any chronic diseases associated
with mycotoxin contamination. This study aimed at identifying the mycotoxin and microbial
contamination in cereals mainly maize in the cereal stores and several posho meals in Juja town. Twenty
cereal stores and poshomills were randomly selected from Muchatha and Gachororo and samples were
collected. Questionnaires were then administered in each store and poshomill in order to obtain
information concerning the storage conditions of grains. The food homogenate was made using peptone
water and then cultured on corn meal agar, sabouraud’s dextrose agar, brain heat infusion agar and
potato dextrose agar. The colonies formed were stained using lactophenol cotton blue stain and
identified. The fungi isolated in this study included: Fusarium spp., Alternaria spp., Chrysosporium spp,
Trichophyton tonsurans, Aspergilus flavus, Acremonium and Penicillium spp. Aspergillus flavus was
isolated in most cereal samples (24.5%) this is an indication that some of the cereals supplied by Juja
stores and poshomills may be contaminated with aflatoxins. Since majority of the respondents claimed
to store their cereals in good conditions, contamination of cereals with mycotoxins may be as a result of
poor harvesting and handling of cereals before being transported to the stores and poshomills. This is a
challenge to the ministry of Public health and other stake holders to create awareness on prevention of
mycotoxin contamination as it poses a health risk to the consumers of the grains.
