Aflatoxin contamination in cereals and legumes to reconsider usage as complementary food ingredients for Ghanaian infants: A review

Achaglinkame, Matthew Atongbiik; Opoku, Nelson; Amagloh, Francis Kweku

doi:10.1016/j.jnim.2017.09.001

Cited by 79 publications

(89 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The isolation of pathogenic fungi from Bambara groundnut raises concerns on the health of consumers, especially in developing countries where it is commonly used in cereal‐based foods as a supplementary feed, especially for growing children. The problems in the growth of infants and young children in Africa are largely due to the exposure to mycotoxin‐contaminated foods at a very young age, through supplementary foods (Achaglinkame, Opoku, & Amagloh, ). A study conducted by Gong et al () demonstrated a striking relationship between exposure of children to aflatoxin, with both stunting of growth and malnutrition.…”

Section: Resultsmentioning

confidence: 99%

Fungal contamination of food commodities in Durban, South Africa

Olagunju

Mchunu

Venter

et al. 2018

Journal of Food Safety

View full text Add to dashboard Cite

The study investigated the occurrence of natural fungal contaminants in food commodities consumed in Durban, South Africa. A total of 110 samples including Bambara groundnut, maize and maize‐derived products, rice, and spices were collected from open markets and retail stores and screened for fungal contaminants using conventional and molecular methods. A total of 179 isolates belonging to fungal genera including Aspergillus, Penicillium, and Fusarium were recovered. Aspergillus (52.5%) and Penicillium (31.8%) were the most prevalent genera, contaminating 85.5% and 51.8% of the total samples analyzed, respectively. Bambara groundnut (100%), spices (89.5%), rice (86.9%), and maize and maize‐derived products (71.9%) were contaminated by Aspergillus sp. Bambara groundnut (64.7%) and spices (44.7%) were contaminated by Aspergillus flavus. Penicillium citrinum was recovered from spices (71.1%), Bambara groundnut (61.7%), rice (34.8%), and maize and maize‐derived products (31.3%). Some of the isolated fungi are mycotoxin producers and their detection raise concerns on consumers' health. Practical applications Fungal contamination of agricultural products poses a challenge to global food security. Mycotoxins, the toxigenic metabolites produced by some fungal species, are not completely destroyed by processing operations, and are carried over into processed food, through which they may cause harm to consumers. Routine tests on the mycological quality of consumer goods have therefore become pertinent. This study reports the isolation of live pathogenic fungi in commonly consumed food commodities, necessitating the need for regular routine checks to ensure the mycological safety of agricultural products offered for sale to consumers. As proliferation of these fungi is influenced by storage conditions, this study will also contribute to devising appropriate storage management techniques for these commodities.

show abstract

Section: Resultsmentioning

confidence: 99%

Fungal contamination of food commodities in Durban, South Africa

Olagunju

Mchunu

Venter

et al. 2018

Journal of Food Safety

View full text Add to dashboard Cite

show abstract

“…This contamination could be as a result of bad storage and unhygienic processing facilities which might have provided optimum good conditions for the growth and proliferation of these fungi. The growth and toxin production by Aspergillus require about 13% moisture, relative humidity of 65% (water activity, a w , of 0.65) (Medina et al, 2014;Achaglinkame et al, 2017). These factors together with improper drying might have predisposed the contamination of the cereals with Aspergillus and progressive proliferation.…”

Section: Molecular Identification Of Isolatementioning

confidence: 99%

“…The variation in the prevalence and concentrations of aflatoxins in the different cereals and their product could be attributed to the differences in environmental factors during storage and processing as well as nutrient composition of the cereals. The level and rate of production of aflatoxins in food substrates have been reported to be influenced by available nutrients (Williams et al, 2003;Achaglinkame et al, 2017). Foods that have high concentrations of sucrose, maltose, and glucose have been noted to be more vulnerable to aflatoxins contamination (Magoha et al, 2016;Smith et al, 2016;Achaglinkame et al, 2017).…”

Section: Total Aflatoxins In the Cereals And Their Papmentioning

confidence: 99%

“…These mycotoxins have been shown to induce both genotoxic and carcinogenic effects in humans (EFSA, 2007). Cereals and its products have been widely reported to be prone to contamination by potentially toxigenic fungi (Achaglinkame et al, 2017). However, incidences of aflatoxins contamination of cereals and associated food products are more prevalent in developing countries such as Africa compared to Europe (EFSA, 2013;Wagacha and Muthomi, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…The prevalence of aflatoxins contamination of cereals and cereals derived food products in Africa is due to improper post-harvest handling and/or storage in addition to the inability to control environmental factors (high temperature, high relative humidity and moisture content) that promotes the growth of the toxigenic mold and mycotoxins production (Gong et al, 2003;Beuchat, 2002;Burger et al, 2013). Studies have shown that high aflatoxins exposure in young children in Africa is due to feeding in contaminated cereals and cereal-food products either as complementary or breakfast food (Gong et Magoha et al, 2016;Achaglinkame et al, 2017). The maximum permissible levels of aflatoxins B1 and aflatoxins B2, G1 and G2 in all cereals and cereal-based human foods are 2 and 4 μg/kg, respectively as recommended by EFSA (2013).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Evaluation of aflatoxins levels and molecular identification of toxigenic molds in cereals and cereal-derived breakfast foods in Nigeria

Odo¹,

Azi²,

Alaka³

et al. 2019

Afr. J. Biotechnol.

View full text Add to dashboard Cite

In the last decade, there have been an increase in safety concerns on the aflatoxins contents of cereals and cereal-derived food products in Nigeria. In the current study, evaluation of aflatoxins levels and molecular identification of toxigenic molds recovered from cereals and cereal-derived foods products in Nigeria were studied. Enzyme Link Immunosorbent Assay (ELISA) and high performance liquid chromatography (HPLC) methods were used for qualitative and quantitative aflatoxins evaluation, respectively. The result showed that aflatoxins were detected in 53 out of the 120 samples of the cereals and their products studied. The detected levels of aflatoxins in some of the samples were over the permissible (4 μg/kg) as recommended by relevant food regulatory authorities. Aflatoxins B 1 , B 2 , G 1 , and G 2 were all detected in the sample, aflatoxin B 1 was the most predominant in the samples. Aspergillus flavus (AZ19), was isolated and identified as the major contaminating mold. Thus, findings of this research provide strong evidence that incidence of aflatoxins contamination of food crops still remain a major problem in Nigeria agricultural sector.

show abstract

Aflatoxins in food: Prevalence, health effects, and emerging trends in its mitigation—An updated review

Balan,

Dhaulaniya,

Kumar

et al. 2024

Food Safety and Health

View full text Add to dashboard Cite

Mycotoxins are secondary metabolites produced by a variety of fungal and mold species. One of the mycotoxin families that is often regarded as the most concerned one in human and animal feeds, is aflatoxin. Aflatoxins produced by Aspergillus species are very toxic and cause significant contamination of food supplies, resulting in serious health repercussions including carcinogenicity. To date, several regulations on aflatoxin permissible level limits have been established in a number of nations. Based on government guidelines and restrictions, consumers and food producers anticipate that aflatoxin contamination in food should not negatively impact human and animal health. Aflatoxin contamination of food commodities poses a consequential risk to humans and is also associated with substantial financial losses. Conventional mycotoxin reduction strategies involve both preventative and decontamination approaches. The present review gives an update on recent research on conventional approaches, including pre‐ and post‐harvest procedures that could potentially be used to decontaminate aflatoxin. Additionally, the current study delves into the source of contamination, global occurrence, impact on human health, and management strategies to assure food security and safety.

show abstract

Aflatoxin contamination in cereals and legumes to reconsider usage as complementary food ingredients for Ghanaian infants: A review

Cited by 79 publications

References 34 publications

Fungal contamination of food commodities in Durban, South Africa

Fungal contamination of food commodities in Durban, South Africa

Evaluation of aflatoxins levels and molecular identification of toxigenic molds in cereals and cereal-derived breakfast foods in Nigeria

Aflatoxins in food: Prevalence, health effects, and emerging trends in its mitigation—An updated review

Contact Info

Product

Resources

About