Investigation of Ochratoxin A Contamination in Dried Pepper and Groundnut Products Sold in Markets in Ogun State

Mycotoxin contamination of dried food commodities represents a persistent food safety risk in Nigerian markets, with significant implications for consumer health and export competitiveness. This study investigates the occurrence and concentration of Ochratoxin A in dried pepper and groundnut products sold in three major markets in Abeokuta, Ogun State, South West Nigeria. Sixty product samples were purchased over a two-month period, extracted using immunoaffinity column cleanup, and analysed by high-performance liquid chromatography with fluorescence detection. Fungal contamination was characterised by direct plating on selective agar media. Ochratoxin A was detected in 53.3% of dried pepper samples and 36.7% of groundnut samples, with concentrations ranging up to 18.7 micrograms per kilogram and 9.4 micrograms per kilogram, respectively. Eight pepper samples exceeded the European Union maximum limit of 10 micrograms per kilogram for dried spices. Storage conditions, specifically high moisture content and inadequate air circulation in market stalls, were identified as primary risk factors for contamination. Aspergillus ochraceus and Aspergillus carbonarius were the predominant toxin-producing species isolated. The findings highlight the need for improved post-harvest handling, drying infrastructure, and mycotoxin monitoring programmes for dried food commodities in Ogun State markets. Keywords: Ochratoxin A, mycotoxin, dried pepper, groundnuts, Ogun State