A limited survey of mycotoxins in traditional maize based opaque beers in Malawi

Matumba, Limbikani; Poucke, Christof Van; Biswick, Timothy; Monjerezi, Maurice; Mwatseteza, Jonas; Saeger, Sarah De

doi:10.1016/j.foodcont.2013.08.032

Cited by 44 publications

(28 citation statements)

References 24 publications

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“…The Scientific Committee for Food (SCF) and FAO/WHO Joint Expert Committee on Food Additives (JECFA) (Bolger et al, 2001) indicated a tolerable daily intake (TDI) of 1 and 2 mg/kg À1 bw for DON and FBs, respectively. According to Table 3, it is evident that, for a moderate consumer, the daily average exposure from beer was low, in agreement with previous studies (Harcz et al, 2007;Matumba et al, 2014). Nevertheless, it is extremely important to maintain the high levels of monitoring.…”

Section: Estimation Of Mycotoxin Dietary Intakes By the Consumption Osupporting

confidence: 88%

Quality and occurrence of deoxynivalenol and fumonisins in craft beer

et al. 2015

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a b s t r a c tBeer is an alcoholic beverage consumed on a regular basis by many people around the world. Consequently, beer quality and, specifically, its impact on the future health of the consumer must be considered seriously. One issue is the action of mycotoxins and their impact on the beverage. In this sense, the objective of the present study was to determine the occurrence of Deoxynivalenol (DON) and Fumonisin B 1 (FB 1 ) in many artisanal beers from southern Brazil and, additionally, to evaluate their physicochemical properties.The methods applied for physic-chemical characteristics were from the AOAC and Adolfo Lutz Institute. The analyses for mycotoxins were conducted using high performance liquid chromatography with fluorescence detection for fumonisin B 1 and ultraviolet detection for deoxynivalenol. The physicchemical results were in agreement with some studies and with Brazilian regulations. DON and FB 1, were present in 32 and 15.09% of the samples, respectively. The concentrations found in craft beer from southern Brazil were probably caused by the widespread and high occurrence of these toxins in barley. Furthermore, the level of mycotoxins seem to be very stable during the brewing process.

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Section: Estimation Of Mycotoxin Dietary Intakes By the Consumption Osupporting

confidence: 88%

Quality and occurrence of deoxynivalenol and fumonisins in craft beer

et al. 2015

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“…Based on available occurrence data on these mycotoxins(Doko et al, 1996; Bankole et al, 2013;Mohale et al, 2013;Adetunji et al, 2014 ;Ediage et al, 2014;Matumba et al, 2014a), the above calculated maximum limit would seriously exacerbate starvation in subSaharan Africa if enforced. Perhaps what would make it more complicated is that the climate inDownloaded by [New York University] at 06:52 17 July 2015…”

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confidence: 98%

“…they made reference to maximum torelable guidelines set by international food safety bodies or regulations set by other states(Adetunji et al, 2014;Mohale et al, 2013; Kimanya et al, 2010;Warth et al, 2012;Matumba et al, 2014a, Ediage et al 2014), an indication of little or no improvement at all as regards to the mycotoxin regulatory situation reported in 2003. Perhaps what is also interesting is the absence of fumonisin regulations in South Africa, a country where fumonisin research was pioneered and where there is a clear evidence of high dietary exposures from maize…”

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confidence: 99%

Keeping mycotoxins away from the food: Does the existence of regulations have any impact in Africa?

Matumba

Poucke

Ediage

et al. 2015

Critical Reviews in Food Science and Nutrition

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Following the discovery of aflatoxins in the early 1960s, there have been many studies leading to the uncovering of many mycotoxins and the understanding of associated health effects in animals and humans. Consequently, there has been a global increase in the number of countries with mycotoxin regulations in foods. However, many African countries have only regulations for aflatoxins (or a few other mycotoxins) in specific foods, or no regulations at all. This paper critically reviews the challenges thwarting the establishment of mycotoxin regulations and their impacts on human dietary mycotoxin exposure in Africa. Mycotoxin regulatory limits for different countries are compared with mycotoxin tolerable daily intakes established by international food safety bodies taking into account consumption patterns. The agrarian setup, food insecurity, and mycotoxin analytical challenges in African countries are discussed; and more feasible mycotoxin dietary exposure reduction strategies are proposed.

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“…With the exception of Lovelace and Nyathi (), Matumba and others (), Bationo and others (), and Ezekiel and others () who analyzed raw materials together with processing by‐products and/or finished product (beverage), all other studies discussed here focused on mycotoxin occurrences in beverages sold in various local markets in the studied communities. The highest mycotoxin levels reported in traditionally processed beverages across Africa have been in traditional maize opaque beer from Malawi (mean AFs: 90 μg/kg; mean FUM: 1898 μg/kg; Matumba and others ), maize/finger millet‐based busaa from Kenya (mean DON: 259 μg/kg; Kirui and others ), and maize‐based isiqatha from South Africa (mean OTA: 2534.5 μg/L; Odhav and Naicker ).…”

Section: Mycotoxin Occurrence In Beverages and Their Fate During Tradmentioning

confidence: 99%

Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment

Ezekiel

Ayeni

Misihairabgwi

et al. 2018

Comp Rev Food Sci Food Safe

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African traditional beverages are widely consumed food-grade liquids processed from single or mixed grains (mostly cereals) by simple food processing techniques, of which fermentation tops the list. These beverages are very diverse in composition and nutritional value and are specific to different cultures and countries. The grains from which home-processed traditional beverages are made across Africa are often heavily contaminated with multiple mycotoxins due to poor agricultural, handling, and storage practices that characterize the region. In the literature, there are many reports on the spectrum and quantities of mycotoxins in crops utilized in traditional beverage processing, however, few studies have analyzed mycotoxins in the beverages themselves. The available reports on mycotoxins in African traditional beverages are mainly centered on the finished products with little information on the process chain (raw material to final product), fate of the different mycotoxins during processing, and exposure estimates for consumers. Regulations targeting these local beverages are not in place despite the heavy occurrence of mycotoxins in their raw materials and the high consumption levels of the products in many homes. This paper therefore comprehensively discusses for the 1st time the available data on the wide variety of African traditional beverages, the mycotoxins that contaminate the beverages and their raw materials, exposure estimates, and possible consequent effects. Mycotoxin control options and future directions for mycotoxin research in beverage production are also highlighted.

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A limited survey of mycotoxins in traditional maize based opaque beers in Malawi

Cited by 44 publications

References 24 publications

Quality and occurrence of deoxynivalenol and fumonisins in craft beer

Quality and occurrence of deoxynivalenol and fumonisins in craft beer

Keeping mycotoxins away from the food: Does the existence of regulations have any impact in Africa?

Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment

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