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as well as other renal diseases. The generally most common and deadly mycotoxin produce is the aflatoxin known to be produce by aspergillus species. Aspergillus infections have grown in importance in the last years. However, most of the studies have focused on Aspergillus fumigatus, the most prevalent species in the genus. In certain locales and hospitals, Aspergillus flavus is more common in air than A. fumigatus, for unclear reasons (Guinea et al., 2005). After A. fumigatus, A. flavus is the second leading cause of invasive aspergillosis and it is the most common cause of superficial and systemic infection. Common clinical syndromes associated with A. flavus include chronic granulomatous sinusitis, keratitis, and cutaneous aspergillosis, wound infections, osteomyelitis following trauma, liver disease and even deep or systemic aspergillosis. Outbreaks associated with A. flavus appear to be associated with single or closely related strains, in contrast to those associated with A. fumigatus. In addition, A. flavus produces aflatoxins, the most toxic and potent hepatocarcinogenic natural compounds ever characterized which is very deadly because it is a byoroduct that can cause serious damage to the DNA.

Prolong exposure to aflatoxin, cell accumulate DNA mutations and thus are at risk of developing into cancer cells. Aflatoxins are known to be heat stable therefore heating of food products conterminated with aflatoxin cannot be destroyed by heat. This known mycotoxins that can be produce by this fungi species gets into the body either by inhalation of the spores, ingestion or cuts from the skin and this mycoses are more severe in immunocompromised individual. The spores of this fungi are in the air making it very easy for them to invade exposed food products or during the administration of immunosuppressive drugs use during organs transplanting thereby giving them easy access to cause infection as can be encouraged some environmental factors.

From this research carried out species of Aspergilus, Fusarium, Penicillium and Mucor were isolated from the food samples tested. Some species of the fungi isolated are known to produce toxins like Aspergillus, Fusarium and Penicillium. Recovery of these fungi (Table2) from this research shows that there is fear of consumption of mycotoxins because of their serious health implication, as they can be highly toxic and carcinogenic (AOAC, 2002; Shenasi et al., 2002), thus rendering the food products unfit for human and animal consumption. Contaminated food products should be sorted and eliminated to avoid re-infection. This will help to reduce the rate of mycoses.

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