Aflatoxins in sorghum, sorghum malt and traditional opaque beer in southern Malawi

Matumba, Limbikani; Monjerezi, Maurice; Khonga, Elenimo B.; Lakudzala, Deliwe Dinah

doi:10.1016/j.foodcont.2010.07.008

Cited by 61 publications

(59 citation statements)

References 11 publications

(11 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Maize (Zea mays), sorghum (Sorghum vulgare), pearl millet (Pennisetum glaucum) and finger millet (Eleusine coracana) constitute the most important cereals for the preparation of fermented foods in the developing world [41,65,66,67]. These cereal grains are however, exposed to pre-and post-harvest mycotoxin contamination which end up in the fermented foods [23, 54.…”

Section: Reduction Binding or Detoxification Of Mycotoxins In Fermenmentioning

confidence: 99%

Cereal-Based Functional Foods

Nyanzi¹,

Jooste²

2012

Probiotics

View full text Add to dashboard Cite

Section: Reduction Binding or Detoxification Of Mycotoxins In Fermenmentioning

confidence: 99%

Cereal-Based Functional Foods

Nyanzi¹,

Jooste²

2012

Probiotics

View full text Add to dashboard Cite

“…The traditional processing technique, which involves the use of Enterobacteruaceae and molds, may cause aflatoxin contamination in germé (Bationo et al., 2015). Although zearalenone is reported as the most common mycotoxin found in sorghum (Chala et al., 2014), high levels of aflatoxins, ranging 340–476 μg/kg, were also found in malted sorghum (Matumba, Monjerezi, Khonga, & Lakudzala, 2011). Another study by Ayalew, Fehmann, Lepschy, Beck, and Abate (2006) reported that about 6% of field samples of sorghum in Ethiopia are contaminated with aflatoxin‐B1 up to 26 μg/kg, whereas Bandyopadhyay, Kumar, and Leslie (2007) found that 5% of sorghum grain samples exceeded the Nigerian safety threshold of 20 μg/kg.…”

Section: Resultsmentioning

confidence: 99%

Occurrence of aflatoxin in agricultural produce from local markets in Burundi and Eastern Democratic Republic of Congo

Udomkun

Mutegi

Wossen

et al. 2018

Food Science & Nutrition

View full text Add to dashboard Cite

Aflatoxins are noxious secondary metabolites, of certain fungal species, found in food and feed. Contamination of a commodity with aflatoxins is associated with production and storage losses, and subsequently less food availability. Aflatoxins can also pose human health risks and represent a barrier to the development of trade, in both domestic and international markets. In this study, samples of cassava, maize, groundnut, beans, soybean, sorghum and milk, and their processed products were collected from local markets in Burundi and Eastern DRC. In order to investigate the levels of aflatoxin, crop samples were analyzed using a single step lateral flow immunochromatographic assay (Reveal Q+), while enzyme‐linked immune‐sorbent assay (ELISA) was used to analyze aflatoxin‐M1 in milk, yogurt, and cheese samples. The results revealed the presence of aflatoxins in all samples from both countries, with levels ranging from 1.3 to 2,410 μg/kg. Samples collected from Burundi contained relatively higher (p > 0.0.5) levels of aflatoxins. In 51% of all the crops samples, total aflatoxin contamination was above the EU maximum tolerable level of 4 μg/kg. Processed products, particularly from groundnut, maize, and sorghum, had the highest levels of aflatoxin contamination when compared to unprocessed grain. With regard to milk and dairy products, the level of aflatoxin‐M1 ranged from 4.8 to 261.1 ng/kg. Approximately 29% of milk and yogurt samples had aflatoxin‐M1 higher than the EU regulatory limit of 50 ng/kg, whereas 20% of cheese samples were found to be contaminated at levels higher than the maximum limit of 250 ng/kg. These results can serve as the basis for pre‐ and postharvest approaches to reduce aflatoxin contamination in agricultural commodities in Burundi and Eastern DRC in order to reduce health risk, avoid reduced production in livestock, and open up export markets.

show abstract

“…Table 2]. Thus the Pito drinks analyzed were found to be within the permissible limits of acceptable microbiological quality [20]. …”

Section: Figure 1 Saccharomyces Cerevisiae Colonies On Drbc Agar (Amentioning

confidence: 91%

“…For example, in a small market survey, aflatoxin B1 was detected to be associated with a beverage 'Horchata' derived from tiger nuts frequently consumed in Southern Europe [19]. Similarly, aflatoxins were detected in all the samples of traditional opaque sweet beverage (thobwa) and beer prepared from sorghum malts, collected from the southern region of Malawi and analyzed [20]. In that study, the average aflatoxin content in the beer was found to be higher than the permissible maximum level expected to be detected in a ready to eat foods [20].…”

Section: Introductionmentioning

confidence: 99%

“…Similarly, aflatoxins were detected in all the samples of traditional opaque sweet beverage (thobwa) and beer prepared from sorghum malts, collected from the southern region of Malawi and analyzed [20]. In that study, the average aflatoxin content in the beer was found to be higher than the permissible maximum level expected to be detected in a ready to eat foods [20]. In most parts of Africa, the passion for drinking outweighs other considerations such as safety of the drinks and beverages, leading to considerable rise in drink-borne intoxications and contamination [21].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Microbiological Quality of a Locally Brewed Alcoholic Beverage (Pito) Sold in a Community within the Greater Accra Region, Ghana

Minamor

Larteley

Laryea

et al. 2017

Preprint

View full text Add to dashboard Cite

Pito is a traditionally brewed alcoholic beverage in some African countries. It is gaining much prominence, and the patronage among the youth is noteworthy. Therefore, samples of the drink were collected every week for six weeks from three different popular brewing sites at Lower Prampram in the Ningo-Prampram District of Accra, Ghana. The samples were processed and examined for bacteria and fungi using the Standard Plate Count (SPC) technique. A total of six different bacteria and a fungus were isolated. The bacteria were Escherichia coli, Klesiella pneumoniae, Shigella spp, Enterobacter aerogenes, Staphylococcus aureus and Pseudomonas aeroginosa, whiles the fungus was Saccharomyces cerevisiae. Total viable counts as well as individual isolates counts in all the pito samples were found to be less than 10 4 cfu/ml. It is noteworthy that, Saccharomyces cerevisiae, the only fungus isolated is known to be associated with fermentation and the microbes isolated from the pito samples were found to be within the permissible limits. However, these potentially pathogenic microbes, if found in unacceptable limits, from the fermenting samples could merit public health attention. Therefore, periodic screening of pito and their brewers, coupled with education on the maintenance of recommended guidelines concerning food and drink production is encouraged.

show abstract

Aflatoxins in sorghum, sorghum malt and traditional opaque beer in southern Malawi

Cited by 61 publications

References 11 publications

Cereal-Based Functional Foods

Cereal-Based Functional Foods

Occurrence of aflatoxin in agricultural produce from local markets in Burundi and Eastern Democratic Republic of Congo

Microbiological Quality of a Locally Brewed Alcoholic Beverage (Pito) Sold in a Community within the Greater Accra Region, Ghana

Contact Info

Product

Resources

About