Aflatoxin: Occurrence, Regulation, and Detection in Food and Feed

Yakubu, Abdulhadi; Vyas, Ashish

doi:10.1007/978-981-15-2817-0_15

Cited by 7 publications

(5 citation statements)

References 61 publications

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“…Many countries have implemented regulations to establish maximum permissible levels of AFBs in food and feed products as a means to mitigate this potential hazard. The specific regulations governing aflatoxin levels vary among countries, often influenced by factors such as economic considerations ( Adeniran et al, 2013 ; Medina et al, 2014 ; Yakubu et al, 2020 ).…”

Section: Discussionmentioning

confidence: 99%

“…The food analysis method involved three steps: extraction, purification, and determination of toxin content. To ensure the sensitivity and precision of the analysis, a validation test was conducted following the guidelines established by the International Union of Pure and Applied Chemistry (Durham, NC), as outlined by Yakubu et al ( 2020 ). The limit of detection of aflatoxin mass fraction was 0.5 ug/kg and the aflatoxin content in the samples was calculated using specific equations: Concentration of aflatoxins in ppm = Standard peak height × Sample peak height/Standard peak height × Final volume of sample Total aflatoxins = The sum of B1, B2, G1, and G2 …”

Section: Methodsmentioning

confidence: 99%

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Aflatoxin levels in poultry feed: a comparison of mash and pellet forms

Ghaemmaghami,

Rouhanipour,

Sharifi

2024

Poultry Science

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Aflatoxin levels in poultry feed: a comparison of mash and pellet forms

Ghaemmaghami,

Rouhanipour,

Sharifi

2024

Poultry Science

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“…Aflatoxin contaminations in spices are a common difficulty worldwide, and many spices waste these contaminations (Yakubu and Vyas, 2020;El Darra et al, 2019). Aflatoxins are considered secondary toxic metabolites during regular consumption.…”

Section: Original Research Articlementioning

confidence: 99%

Effect of gamma radiation on fungal load decontamination of marketed spices

Rahman,

Moniruzzazan,

Das

et al. 2023

Arch. Agric. Environ. Sci.

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In this study, the effects of gamma radiation on the decontamination of fungus, physicochemi-cal properties, and molecular analysis of Aspergillus spp. of common spices for storage were evaluated. After being irradiated with gamma doses of 0, 2, 4, and 6 kGy and sealed in glass vials, the spices were stored at room temperature for 180 days. Among the tested spice samples, chili, turmeric, and black pepper powder showed the highest presence of fungal contamination compared to cumin, coriander, garlic, and ginger samples. Microscopy was used to identify a total of 48 isolates, of which 11 were Mucor, 25 were Penicillium, and 12 were Aspergillus. By polymerase chain reaction (PCR) amplification and sequencing of the internal transcribed spacer (ITS) region, a total of 12 Aspergillus genera were identified among them: 5 in black pepper and 7 in red chili. The gamma radiation also reduced the number of microbes compared to the control group. The best gamma radiation doses were found to kill the organ-isms in the studied spices. These were 6 kGy for red chili, 4 kGy for turmeric and black pepper, and 2 kGy for cumin, coriander, garlic, and ginger. Measurements of the physicochemical parameters were not significantly impacted by the 180-day exposure to gamma radiation; however, the number of fungi drastically decreased. Gamma radiation has been explored as an effective method for decontaminating spices, offering a promising solution for ensuring food safety and quality.

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“…Till now, more than 20 aflatoxins have been identified, but only Aflatoxins B 1 , B 2 , G 1 , and G 2 occur naturally in a variety of agricultural foodstuffs, especially peanuts and cereals [3,4]. Aflatoxin contamination poses a serious threat to human health as well as to the food industry, and has received considerable public attention over the past decades [5]. Monitoring aflatoxins in various food and feeds has become a crucial means to protect public health.…”

Section: Introductionmentioning

confidence: 99%

Development of Anti-Idiotypic Nanobody-Phage Based Immuno-Loop-Mediated Isothermal Amplification Assay for Aflatoxins in Peanuts

Lei

Han

Tang

et al. 2020

Toxins

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Aflatoxin contamination in agricultural products has posed serious health hazards and brought huge economic loss in the food and feed industries. Monitoring aflatoxins in various foods and feeds has become a crucial means to protect public health. This study aimed to report an immuno-loop-mediated isothermal amplification (iLAMP) assay by using an anti-idiotypic nanobody-phage for on-site and rapid detection of aflatoxin in real samples. The iLAMP method was developed on the basis of a competitive immunoassay and LAMP reaction performed in a simple water bath. This method can provide visualized test results: violet color represents positive samples while sky blue represents negative. The visual detection limits of iLAMP for aflatoxin B1, B2, G1, and G2 in peanut samples were 1.6, 1.6, 3.2, and 16 μg/kg, respectively. The developed assay was verified with high performance liquid chromatography (HPLC) for the analysis of aflatoxins in peanuts, which demonstrated that the iLAMP method can be applied to the detection of aflatoxin in real samples. The novel iLAMP assay eliminates the need for aflatoxin conjugates, the antibody labeling process, and special equipment, and offers an alternative to existing methods with advantages of time-saving, cost-effectiveness, and ease-of-use.

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Aflatoxin: Occurrence, Regulation, and Detection in Food and Feed

Cited by 7 publications

References 61 publications

Aflatoxin levels in poultry feed: a comparison of mash and pellet forms

Aflatoxin levels in poultry feed: a comparison of mash and pellet forms

Effect of gamma radiation on fungal load decontamination of marketed spices

Development of Anti-Idiotypic Nanobody-Phage Based Immuno-Loop-Mediated Isothermal Amplification Assay for Aflatoxins in Peanuts

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