Mycoflora, aflatoxins, and antimicrobial properties of some Ghanaian local spices and herbs

Kortei, Nii Korley; Kumah, Grace; Tettey, Clement Okraku; Agyemang, Alfred Ofori; Annan, Theophilus; Nortey, Nathaniel N. D.; Essuman, Edward Ken; Boakye, Adjoa Agyemang

doi:10.1111/jfs.12996

Cited by 5 publications

(1 citation statement)

References 73 publications

(107 reference statements)

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“… Penicillinic acid Patulin Cereals Aflatoxins A.flavus 69 , 70 Peanut/groundnuts Aflatoxins A.flavus 71 – 74 Raw cow milk Aflatoxin M1 A. flavus 75 – 77 ‘Brukina’ (fermented millet based milk beverage) Aflatoxin M1 A. flavus 78 ‘Wagashie’ (traditional soft cottage cheese) Aflatoxin M1 A. flavus 79 Aqueous extract of fruit of pepper, okra, tomato Aflatoxins A. flavus 80 Millet Aflatoxins 81 Seasoning powder spices N.D A. flavus, Penicillium spp 43 Spice and spice products N.D A. flavus, Penicillium spp 45 Kebab spice mix Aflatoxins Miscellaneous including A. flavus 46 Spices and herbs Aflatoxins Miscellaneous including A.flavus and Fusarium sp . 82 , 83 …”

Section: Introductionmentioning

confidence: 99%

Survey of knowledge, and attitudes to storage practices preempting the occurrence of filamentous fungi and mycotoxins in some Ghanaian staple foods and processed products

Kortei,

Badzi,

Nanga

et al. 2023

Sci Rep

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Mycotoxigenic fungi can infect and produce potent mycotoxins in foodstuffs prior to harvest, during harvest (field fungi), and in storage after harvest (storage fungi), which when ingested, can result in adverse health effects. This study was aimed at assessing the knowledge, attitudes, and practices adopted by the Ghanaian populace to help mitigate the occurrence of molds and mycotoxins in foods. A cross-sectional survey involving a structured questionnaire was conducted with 642 respondents from twelve regions of Ghana. Descriptive statistics and analyses of variance were calculated. Correct Classification Rate (CCR) was measured to assess the utility of a logistic regression model. The results of the study showed that the majority of 299 (46.6%) of the respondents were between the ages of 18–25. Age and educational level were related to knowledge about the occurrence of fungi and mycotoxins in foods (p < 0.05). More than half the respondents, 50% indicated that they knew of aflatoxins as a major mycotoxin present in food. Higher education directly influenced on the knowledge of mycotoxicosis and the management of stored food to present intoxication by fungal metabolites. 502 (32.9%) knew that consuming foods with toxins could cause stomach aches. The most commonly consumed food commodity despite the presence of visible growth of fungi was bread (35.3%). The average KAP score for knowledge showed that, out of 100%, there was adequate knowledge (63.8%) among the members of the Ghanaian populace. Favorable environmental conditions of high humidity (> 85% ERH) and temperature (> 28–32 °C) enhance the proliferation of fungi in most foods and the attendant production of mycotoxins such as aflatoxins, ochratoxins, and fumonisins are associated with several severe human and animal health conditions; mycotoxicosis was associated with high fever, pain, vomiting, suppression of immunity, cancer, etc. when these foods are consumed on regular basis for a prolonged length of time. Future examination of the food items used for the School Feeding Programme in Ghana will offer opportunities to examine the risks of feeding youth with fungal-contaminated food preparations from providers.

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