Asian Journal of Food Research and Nutrition

The major problem associated with snacks is the frequent incidence of contamination. Due to the nature of these snacks and their methods of preparation involving extensive handling, they are usually prone to contamination from water, air, storage/distribution facilities, environment and human activities. Foodborne diseases resulting from microbial contamination pose a significant public health threat, particularly in communal eating areas. This study evaluated the fungal contaminants of locally prepared fast foods sold at the Faculties of Biosciences, Management, Social Sciences, and Art at Nnamdi Azikiwe University, Awka. Twenty (20) samples, including meat-pie, moimoi, egg roll, puff-puff, and doughnut, were purchased aseptically and analyzed using standard microbiological techniques. Three mold species were isolated: Aspergillus flavus, Aspergillus niger, and Penicillium cyclopium. Among the samples, the highest mean fungal counts were recorded in Doughnuts (CFU/g) and Puff-puff (CFU/g), while Aspergillus flavus emerged as the most frequent isolate. The presence of these fungal species, particularly A. flavus, suggests a risk of mycotoxin production. These results indicate poor post-processing handling and environmental contamination. The study recommends stringent personal hygiene for food handlers, regular sanitization of utensils, and improved packaging to ensure student safety. The public should be educated on the need for food safety and the requirement for water meant for human consumption and for food processing. Proper and regular hand washing, sanitization of all equipment and utensils, care for the environment and the packaging materials to prevent the spread of contaminants will help in safety of food.