Mutual Occurrence and Dietary Exposure to Total Aflatoxin and Fumonisins in Bread: A Major Breakfast Bakery Product in Nigeria

Abstract

Bread, which is a major breakfast food, has been documented to be susceptible to contamination by toxic fungi metabolites (mycotoxins) in various parts of the world. Total aflatoxins (AfT) and fumonisins (FB) are two important mycotoxins known for their ability to cause health damage to animals and humans when ingested through food over a long time. This study set out to determine the presence and level of these mycotoxins in bread produced and/or consumed within Lokoja, Kogi State, Nigeria. After extraction, ELISA was used to quantify the toxins in 30 samples of bread. The outcome showed 50% (15/30) contamination of bread samples by AfT and 93.3% (28/30) contamination by FB within the ranges 0.1-5.5 μg/kg and 10-220 μg/kg respectively. Three (3) of the bread samples were contaminated by AfT beyond the safe limit, while all the samples contaminated with FB were contaminated within the safe limit. The mutual occurrence of both toxins was recorded at 46.7%. EDI for AfT and FB were estimated to be 0.0048 μg/kg bw/day and 0.3379 μg/kg bw/day respectively while risk characterisation gave an estimated TDI% of 16.896% for FB. The results suggest that chronic toxic effects rather than acute toxicity could occur from long-term exposure to AfT and FB from bread. It is therefore advised that the raw materials used in bread manufacturing should be monitored and regulated for mycotoxins.

Updates on food and feed mycotoxin contamination and safety in Africa with special reference to Nigeria

“…Globally in 2019, data from January to December showed the most prevalent mycotoxins were FUM (70%) and DON (68%) (BIOMIN World mycotoxin survey 2020). A 10-year survey by Gruber-Dorninger et al 2019 in SSA, reviewed an increased shift in prevalence in Fumonisins (72.6%); ZEN (52.2%) and DON (49.5%) amidst other emerging mycotoxins (Ladeira et al 2017 ; Chilaka et al 2018b ; Ojochenemi et al 2019 ; Ikeagwulonu et al 2020 ; Kebede et al 2020 ). Table 1 shows an update of mycotoxin contamination of some food and feed commodities in different locations across Nigeria.…”

“…Stored ground melons are could be contaminated by mycotoxin due to their exposure to environmental factors that favours growth of fungi. Bread a major breakfast product in many parts of Africa, especially in Nigeria was confirm across various states in Nigeria to contain aflatoxin beyond the safe limit by Ojochenemi et al ( 2019 ). Onyedum et al ( 2020 ), reported 100% occurrence of aflatoxin contamination in millet, sorghum and yam flour at a range (4.80–248.20 μg/kg) beyond the safe limit of 4 μg/kg set by Commission of the European Communities (CEC).…”