Influence of Different Moisture Contents and Temperature on Growth and Production of Aflatoxin B1 by a Toxigenic Aspergillus flavus Isolate in Wheat Flour

Hassane, Abdallah M. A.; El-Shanawany, A. A.; Abo-Dahab, N. F.; Abdel-Hadi, Ahmed; Abdul‐Raouf, Usama M.; Mwanza, Mulunda

doi:10.18576/jehe/050302

Cited by 30 publications

(20 citation statements)

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“…Similar findings were also reported in studies on nutmeg and chilli spices, which showed a positive correlation between mold, moisture content, and aflatoxin [37]. Another study of wheat also showed relationships between moisture content, fungal growth, and aflatoxin production in wheat flour [38]. Comparably, the high humidity that characterizes the Northern Nigerian states provides favourable environmental conditions for AF production and may explain the high AFB 1 levels reported.…”

Section: Level Of Aflatoxin B 1 In Stored Groundnuts In Relation To Moisture Contentsupporting

confidence: 84%

Evaluation of Raw Groundnuts from Makurdi Markets in Nigeria for Aflatoxin B1

Ityo

Nyinoh

Kukwa

et al. 2021

EJNFS

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Aims: The contamination of groundnut by aflatoxins (AF) results in financial losses to farmers’ as well as severe food safety and public health challenges globally. This study was carried out to; (i) assess the levels of AFB1 in husked groundnut seeds in Makurdi (ii) determine the relationship between moisture content and AF levels, and (iii) investigate vendors’ knowledge, attitudes and practices (KAP) of AF and their approach towards groundnut storage. Study Design: Quantitative research method was employed in this study. Place and Duration of Study: This study was conducted at the Department of Microbiology, Benue State University, Makurdi from May – June 2019. Methodology: Duplicate groundnut samples were collected from ten market locations in Makurdi and analyzed using Enzyme Linked Immunosorbent Assay (ELISA) quantification method. Results: The moisture content of the groundnuts was determined, and data on Knowledge Attitude and Practice (KAP) relating to groundnut storage were obtained using mini-questionnaires. The results obtained showed that all the sampled groundnuts were contaminated with AFB1 levels ranging from 17.3 - 35.9 parts per billion (ppb). Furthermore, we found a correlation between high moisture content and high AFB1 levels and vice-versa. The knowledge of AF among the groundnut retailers was low (<40%), and 40.91% of the sellers confirmed that groundnuts were stored for ≤one month before sale. Conclusion: The levels of AFB1 levels in stored groundnuts are above the permissible limit of 20 ppb for stored groundnut in Nigeria. The data obtained raises concerns for food safety considering that groundnuts are widely consumed in Makurdi. Regular evaluation of AFB1 levels in food should be conducted in Nigeria.

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Section: Level Of Aflatoxin B 1 In Stored Groundnuts In Relation To Moisture Contentsupporting

confidence: 84%

Evaluation of Raw Groundnuts from Makurdi Markets in Nigeria for Aflatoxin B1

Ityo

Nyinoh

Kukwa

et al. 2021

EJNFS

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“…The water activity (a w ) is a measure of the amount of free humidity in a product and the water vapor pressure of a substance divided by the vapor pressure of pure water at the same temperature. Water activity beyond 0.85a w at 25°C provides a conducive environment for fungal growth and spore germination (Hassane et al, 2017 ; Lasram et al., 2010 ). The optimum water activity (a w ) for growth of A. flavus is 0.996 a w and the minimum is 0.80–0.82 a w (Giorni et al., 2012 ; Northolt et al., 1977 ).…”

Section: Introductionmentioning

confidence: 99%

Mycobiota profile, phenology, and potential toxicogenic and pathogenic species associated with stored groundnuts (Arachis hypogaea L.) from the Volta Region, Ghana

Kortei

Tetteh

Wiafe-Kwagyan

et al. 2022

Food Science & Nutrition

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This study updates the mycobiota resident in groundnut seeds, their phenology during storage with the view to ascertain their occurrence, potential toxigenic species, and pathologically important species in the stored samples. The moisture content of the seeds ranged from 5.7% to 6.5% within the stipulated safe moisture content of 8% for extension of shelf life. Culturing the seeds on mycological media (Sabouraud's Dextrose Agar SDA; Oxytetracycline Glucose Yeast Extract OGYE, Potato Dextrose Agar, PDA) caused a de novo growth of the quiescent spores at 28-30°C for 7-14 days.Fungal population counts on the three media ranged from 2.01 to 2.16 log 10 CFU/g samples to a final 6-month count of 1.67-2.60 log 10 CFU/g. Eighteen different fungal species belonging to ten genera were encountered on the media, namely Aspergillus,

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“…Environmental conditions play an important role in influencing mycotoxin development. Hassane et al (2017) showed that the growth of toxic fungi producing AFB 1 needs a temperature of 25 -30°C. High population of A. flavus was recorded at 30°C, and high levels of AFB 1 production were detected at 25°C (Hassane et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Aflatoxin B1 contamination of wheat flour, coffee, and pistachios consumed in Northern Palestine

Ahmad¹,

Alzuheir²,

Omar³

2022

IFRJ

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The objective of the present work was to investigate the levels of aflatoxin B1 (AFB1) in some commonly consumed food items (wheat flour, roasted coffee beans, and pistachios) at the markets of Palestine. The samples were collected from the cities in the Northern West Bank (Nablus, Tulkarm, and Jenin). The pistachio and coffee samples were collected from the main toasters in these cities, while the flour samples were collected from the major bakeries in these cities. A total of 90 samples were collected, 30 from each city. The samples were analysed by a direct quantitative competitive enzyme-linked immunosorbent assay (ELISA) to determine the amounts of AFB1. AFB1 contamination was detected in all of the collected samples. The percentage of samples exceeding the permissible limit prescribed by the European Commission (EC) Regulation of Maximum Residual Levels (MRL) was 33.3%. AFB1 contamination levels in the flour samples ranged between 0.4 - 2 µg/kg, with a mean of 0.75 µg/kg. All of the tested samples were below the EC-MRL level of 12 µg/kg. The amount of AFB1 in the roasted coffee beans ranged between 12 - 49 µg/kg, with a mean of 25.03 µg/kg. All of the tested samples exceeded the EC-MRL level of 5 µg/kg. The pistachios had a contamination level between 0.7- 2.20 µg/kg, with a mean of 1.28 µg/kg, and none exceeded the EC-MRL level of 8 µg/kg for direct human consumption. No differences were observed between the targeted areas (p > 0.05). The results obtained on the contamination levels of AFB1 indicated a serious public health issues. Further improvement of food handling and storage conditions must be exercised.

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Influence of Different Moisture Contents and Temperature on Growth and Production of Aflatoxin B1 by a Toxigenic Aspergillus flavus Isolate in Wheat Flour

Cited by 30 publications

References 0 publications

Evaluation of Raw Groundnuts from Makurdi Markets in Nigeria for Aflatoxin B1

Evaluation of Raw Groundnuts from Makurdi Markets in Nigeria for Aflatoxin B1

Mycobiota profile, phenology, and potential toxicogenic and pathogenic species associated with stored groundnuts (Arachis hypogaea L.) from the Volta Region, Ghana

Aflatoxin B1 contamination of wheat flour, coffee, and pistachios consumed in Northern Palestine

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