Aflatoxin determination in commonly consumed foods in Tunisia

Ghali, R.; Khlifa, K Hmaissia; Ghorbel, Hayat; Maaroufi, Khira; Hedilli, Abderrazak

doi:10.1002/jsfa.4069

Cited by 42 publications

(15 citation statements)

References 18 publications

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“…Lahouar et al (2015) studied the effect of temperature and incubation time on the growth rate of Aspergillus flavus and AFB1 production on sorghum seeds, and reported that the flavus isolate from Tanzanian sorghum has the ability to grow over a wide range of temperatures (15-37°C), however, aflatoxin production occurs at a lower temperature range (25-37°C) (28). Ghali et al (2010) showed that the highest aflatoxin production occurred at 24°C but the highest flavus strain growth occurred at -35°C (19).…”

Section: Results Of Mycotoxins Assaymentioning

confidence: 99%

Identification of Toxigenic Aspergillus Species from Rice of Khuzestan and Mycotoxins in Imported Cereals

Ranjbar

Ardakani

Kushki

et al. 2019

Iran J Med Microbiol

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Background: Due to their high amount of carbohydrate and enough moisture, cereals are a good environment for the growth of toxigenic fungi. Because of the carcinogenicity and mutagenicity of mycotoxins, preventing them from entering the food chain is essential. Therefore, the present study was conducted to determine the amount and type of contaminated imported cereals and rice produced in Khuzestan province. Materials & Methods: In October and November 2015, a total of 50 random samples of rice was collected from paddy fields. Aspergillus were identified based on available diagnostic criteria and PCR. The amount and type of aflatoxin in rice samples and mycotoxins in imported cereals (winter 2015 to autumn 2016) were evaluated by HPLC. Results: Based on one sample t-test and comparing the mean of mycotoxins contaminating cereals in different seasons with national maximum standard, the amount of mycotoxins in barley and wheat were within the standard range but %8.4 of corn was higher than the permitted level (ppb5). Analysis of aflatoxins in rice also showed that 16 samples were contaminated with aflatoxin B1. Aspergillus flavus was the major pollutant (%42.1) isolated from rice. Conclusion: Aspergillus flavus is the major producer of aflatoxin B1 in domestic rice. Examination of imported cereals also showed high rates of fungal growth and production of secondary metabolites, possibly due to inadequate storage conditions, high temperature and humidity. Therefore, it is recommended to strengthen the monitoring tools in the processing and storage of rice and cereals.

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Section: Results Of Mycotoxins Assaymentioning

confidence: 99%

Identification of Toxigenic Aspergillus Species from Rice of Khuzestan and Mycotoxins in Imported Cereals

Ranjbar

Ardakani

Kushki

et al. 2019

Iran J Med Microbiol

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“…In Ivory Coast, Sangare‐Tigori et al () recorded a mean AFLA B1 concentration of 4.5 ppb in ten rice samples collected from local markets. On the contrary, Ghali, Khlifa, Ghorbel, Maaroufi, and Hedilli () did not find AFLAs in eleven rice samples collected from domestic markets in Tunisia. These results indicate that the occurrence and concentration of AFLA are site‐specific with a strong dependence on production and processing practices rather than on storage methods.…”

Section: Resultsmentioning

confidence: 90%

Mycotoxin concentrations in rice from three climatic locations in Africa as affected by grain quality, production site, and storage duration

Tang

Ndindeng

Bigoga

et al. 2019

Food Science & Nutrition

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Information on the mycotoxin contamination of rice in Africa is limited although the risk of contamination is high. In this study, domestic milled rice processed by actors using suboptimal methods was purchased and total fumonisin (FUM), zearalenone, and aflatoxin concentrations determined at 0, 90, and 180 days after storage. Three different climatic locations, Cotonou (Benin) in the Guinea savanna, Yaoundé (Cameroon) in the Tropical forest, and N'diaye (Senegal) in the Sahel, were selected as storage sites. Subsets of the samples collected from Glazoue (Benin), Ndop (Cameroon), and Dagana (Senegal) were stored in plastic woven bags under room conditions in the respective sites with or without calcium oxide (burnt scallop shell—BSS, 0.1% w/w) treatment. Multivariance analysis showed that FUM concentration was positively influenced by the duration of storage only while zearalenone concentration was negatively influenced by relative humidity and head rice but positively by impurities. Zearalenone concentration was also influenced by sample collection/storage location, processing type, and duration of storage. Aflatoxin concentration was influenced negatively by storage room temperature and head rice but positively by impurities and chalky grains. In addition, aflatoxin concentration was influenced by collection/storage location and processing type. BSS treatment followed by storage for 6 months had no effect on the concentration of the three assessed mycotoxins. Strategies to reduce the risk of mycotoxin contamination in study sites will include the improvement of physical rice quality through better pre‐ and postharvest practices and proper packaging of both treated rice and untreated rice in hermetic systems before marketing and storage.

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“…This is an erroneous supposition, as all foodstuffs at some stage may be contaminated with fungi and mycotoxins in these countries (Mokhles et al,. 2007, Ghali et al, 2010 but it is fair to say that in SSA, apart from the major cities, the African population is rural, mainly relying on subsistence agriculture. Because this type of activity is unregulated and often is insufficient to maintain a proper nutritional supply to these populations, it is not unreasonable to suppose that they are exposed routinely to mycotoxins and often have little natural resilience to their effects.…”

Section: Disease Conditions In Africa Linked To Af Exposurementioning

confidence: 99%

Aflatoxin Contamination in Foods and Feeds: A Special Focus on Africa

Anthony¹,

Francis²,

Berka³

et al. 2012

Trends in Vital Food and Control Engineering

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Aflatoxin determination in commonly consumed foods in Tunisia

Abstract: This study has provided an effective analytical method for the reliable determination of aflatoxins in food samples. Over one-third of the samples investigated were contaminated with aflatoxins. Sorghum, spices and nuts were most contaminated, whereas rice showed no contamination.

Cited by 42 publications

References 18 publications

Identification of Toxigenic Aspergillus Species from Rice of Khuzestan and Mycotoxins in Imported Cereals

Identification of Toxigenic Aspergillus Species from Rice of Khuzestan and Mycotoxins in Imported Cereals

Mycotoxin concentrations in rice from three climatic locations in Africa as affected by grain quality, production site, and storage duration

Aflatoxin Contamination in Foods and Feeds: A Special Focus on Africa

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