Bread is one of the most essential food products that is universally accepted as a very convenient form of food that has desirability to all population rich or poor, rural or urban dwellers. A staple food prepared by baking dough of flour, water and/or sugar. It is a good source of nutrients, such as macronutrients and micronutrients that are all essential for human Bread like other bakery products are subject to microbial contamination and spoilage by molds irrespective of the intrinsic composition of the product. The present study was carried out to identify the fungi associated with bread spoilage sold in Abuja metropolis, Nigeria and the possible health risks. Twenty-four (24) bread products from different locations within FCT, Abuja, Nigeria covering the six regions; Abaji, AMAC, Bwari, Gwagwalada, Kuje and Kwali were sampled and the molds associated with them were isolated using spread plate method. Based on the cultural and morphological characterizations using standard identification techniques, the mold namely Aspergillus sp. (29.7%), Mucor sp. (17.4%), Penicillum sp. (17.1%), Fusarium sp. (14.7%), Rhizopus sp. (8.0%), Cladosporium sp. (7.4%) Alternaria sp. (3.4%) and Geotricum sp. (2.3%) were found. The presence of mold is a signal to the possibility of mycotoxin build-up and other food safety risks. Therefore, bread manufacturer and distribution vendors need to periodically validate their preventive measures to control potential hazards associated with fungi-laden breads.

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COVID-19 pandemic movement restrictions as part of the control measures put in place by countries in Sub-Saharan Africa (SSA) has implications on many sectors which include very high costs of importing materials owing to high exchange rates as well as non- availability of microbial cultures for food/ industrial productions, medical/academic research and applications because of fear of new microbial infections and bio-terrorism. Overcoming these challenges in SSA requires developing better policies and packages to confront the challenges by way of rebooting their strategies and policies for sustainable economic growth through reawakening the potentials they have. The maintenance and production of reliable pure microbial cultures with desirable quality is a key operation and is the first significant stage in the success of fungal applications in any scientific venture where they are used. For many years the process of freeze-drying (lyophilisation) has been employed primarily with the purpose of preserving living materials, including microorganisms, for extended periods of time; this is possible because, upon dehydration, substances no longer change as a consequence of the usual turnover of metabolic reactions characteristic of the living condition. This study assessed lyophilization (freeze drying) of some indigenous filamentous fungal cultures (Spores) using skim milk and honey (supports being maize and cassava flours) as the protectants and then critically compared the two protective media for the preservation of active filamentous fungi spores for the first time, and from the data obtained, their applications were optimised. Some fungal isolates(Aspergillus sp., Mucor sp., Penicillum sp., Fusarium sp., Rhizopus sp., Cladosporium sp. Alternaria sp. and Geotricum sp.) previously purified and identified were obtained from the Products Development Unit, National Biotechnology Development Agency, Abuja, Nigeria and were re-validated where their viability and purity were confirmed. The samples were Freeze Dried in the respective medium and monitored immediately after. After the freeze‐drying, the residual water contents were between 0.20-0.32%, 0.39-0.49% and 0.33-0.41%, respectively, with skim milk, Honey with Cassava Starch and honey with Maize Starch. The driedspore viabilities were between 96% (Aspergillus spores in Reconstituted Skim Milk) and 21% (Geotricum spores in Honey with Cassava Starch. Among the protective agents used, skim milk was found to be the best protectant.Each fungal isolate was considered viable if the rate of growth present was the same as that of the original culture and if the morphology of the colony matched the fungal identification documented for each species. All lyophilized fungal species were found viable from both type of lyophilized materials, skim milk and honey and showed the initial colony characteristics and growth rates.

This study elucidates the susceptibility of leaf and seed extract of Carica papaya on mosquito population breeding in rice fields. The study was conducted in Bida, Niger State using two rice fields sampled for two weeks. Mosquito immature stages (Larvae) were used throughout for the experiment. The leaf and seed extract of Carica papaya were prepared on instars and evaluated Larva stages were evaluated in the laboratory. Mosquito instars larvae stages (L3-L4) were exposed to a concentration of 10mg/ml, 20mg/ml, 30mg/ml, 40mg/ml, and 50mg/ml of each prepared Larvicide, (Leave and seed extract of Carica papaya) within 24hours, the percentage mean survival of the Larvae were recorded. At a concentration of 10mg/ml, 100% of the Larvae died within 3 to 12hours of exposure to seed and leave extract of Carica papaya. The mosquito growth and development were inhibited. However, both the leave and seed of Carica papaya can be used to control mosquito breeding in anthropogenic habitats of which the seed of Carica papaya is the most effective, especially in rice fields. Contribution/Originality:The study contributes to existing literature by the ways to control mosquito larvae infested farmlands using Carica papaya seeds extract. It employs sequential estimation formula which determines the concentration of extracts which mosquito larvae are susceptible. INTRODUCTIONMosquito are the most important vectors of pathogenic organisms. Understanding the spatiotemporal distribution of risk for mosquito-borne infections is an important step in planning and implementing effective control measures [1]. Based on fossil evidence, it is estimated that mosquitoes may have originated in the early tertiary period, some 70 million years ago or even earlier. Mosquitoes, because of their biting nuisance and their role in transmission of deadly human disease organisms are extremely important insects belonging to the Family Culicidae in the Order Diptera [2]. Mosquitoes can colonize a very diverse aquatic habitat types in terms of size and nature, including ponds, swamps, river and stream banks, salt water marshes, polluted water in septic tanks, rock pools, tree holes, discarded domestic containers, discarded tires, plant axils and pitcher plants, rice fields, etc.[3]. Mosquitoes are important vectors of several tropical diseases in humans; including malaria, filariasis, and numerous viral diseases, such as dengue, dengue hemorrhagic fever, yellow fever, and Japanese encephalitis. An estimated two billion people world-wide live in areas where these diseases are endemic [2].

Mycotoxins are secondary metabolites produced by many species of fungi. They are natural contaminants of food (feed) commodities where they cause significant risks to human and animal health. In this work, some food items; Roasted Groundnut Kernel, Dried smoked fish, Grounded melon, Ogbono (Irvingia gabonensis) and Date palm fruits were directly cultured on modified PDA (Chloramphenicol; 0.1g/l and Cycloheximide; 0.5mg/ml) and the respective food-associated molds were isolated and identified microscopically by the use of Lacto-phenol cotton blue for their morphological characterisation. The results showed the presence of Aspergillus spp., Penicillium spp., Rhizopus, Mucor, Fusarium and Cladosporium with Cladosporium having the highest occurrence in Melon flour (38%) followed by Aspergillus spp. on ground nut (25%) and Mucor spp. having the lowest on cashew nuts (5%). The presence of indicator organisms such as Aspergillus (A. flavus and A. parasiticus) renders foods potentially unwholesome because of the likelihood production of one of the most poisonous mycotoxins (aflatoxin). Poor storage, moisture conditions cause growth and production of unacceptable aflatoxin levels. Some foods are consumed without further processing or under processed. Based on our study, proper food drying and protection from spores are recommended safety preventive measures. This research should create awareness on the dangers associated with the consumption of such food materials especially the ready-to-eat ones.