Occurrence of aflatoxin contamination in maize throughout the supply chain in the Democratic Republic of Congo

Kamika, Ilunga; Ngbolua, Koto-te-Nyiwa; Tekere, Memory

doi:10.1016/j.foodcont.2016.05.014

Cited by 54 publications

(29 citation statements)

References 22 publications

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“…In maize samples, our findings support those of Kamika et al. (), who reported that aflatoxin contamination in the DRC occurred along the maize supply chain, with a drastic increase of up to 500 times from preharvest (3.1–103.9 μg/kg) to city stores (2,070.5 μg/kg), and to distribution markets (2,806.5 μg/kg). They attributed this trend to inappropriate storage practices as well as a lack of drying facilities in the country.…”

Section: Discussionsupporting

confidence: 90%

“…The results from samples collected from farmers' households suggest that fresh cassava is safe from aflatoxin contamination; however, processing methods such as heat treatment, sun drying, and freezing may alter the ability of cassava to block toxin production, In maize samples, our findings support those of Kamika et al (2016), who reported that aflatoxin contamination in the DRC occurred along the maize supply chain, with a drastic increase of up to 500 times from preharvest (3.1-103.9 μg/kg) to city stores (2,070.5 μg/kg), and to distribution markets (2,806.5 μg/kg). They attributed this trend to inappropriate storage practices as well as a lack of drying facilities in the country.…”

Section: Discussionsupporting

confidence: 64%

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Incidence and farmers’ knowledge of aflatoxin contamination and control in Eastern Democratic Republic of Congo

Udomkun

Wossen

Nabahungu³

et al. 2018

Food Science & Nutrition

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Despite efforts to reduce aflatoxin contamination and associated mycotoxin poisoning, the phenomenon continues to pose a public health threat in food and feed commodity chains. In this study, 300 samples of cassava, maize, and groundnut were collected from farmers’ households in Eastern DRC and analyzed for incidence of aflatoxins. In addition, the farmers’ level of knowledge of the causes and consequences of contamination and the measures for prevention were also examined by administering questionnaires to a cross section of 150 farmers. The results showed the presence of aflatoxins in all samples, with levels ranging from 1.6 to 2,270 μg/kg. In 68% of all samples, total aflatoxin contamination was above 4 μg/kg, the maximum tolerable level set by the European Union. Farmers ranked high humidity, improper storage practices, and poor soils as potential causes of aflatoxin contamination and changes in color, smell, and taste, and difficulty in selling crops as consequences. They identified crop management practices as the most effective way to control contamination. The results also revealed that most farmers apply preharvest crop management practices as a means of controlling contamination. More educated households were more knowledgeable about aflatoxins. Female‐headed and married households were less likely to be willing to pay for aflatoxin control. About 28% of farmers claimed to be willing to allocate resources to seed intervention while a smaller proportion agreed to pay for training and information services. The result further suggests that an adoption of pre‐ and postharvest technologies together with awareness creation is still required to reduce aflatoxin contamination in the country.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 64%

Incidence and farmers’ knowledge of aflatoxin contamination and control in Eastern Democratic Republic of Congo

Udomkun

Wossen

Nabahungu³

et al. 2018

Food Science & Nutrition

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“…Kamika et al. (2016) also reported that aflatoxin contamination in the DRC along the maize supply chain. They showed that contamination increased of up to 500 times from preharvest (3.1–103.9 μg/kg) to city stores (2,070.5 μg/kg) and to distribution markets (2,806.5 μg/kg).…”

Section: Resultsmentioning

confidence: 95%

“…As other countries found within the tropics, aflatoxin contamination in food commodities from Burundi and Eastern DRC can be attributed to high temperatures and drought conditions driven by climate change, resulting in crop stress which favors A. flavus infection in the production field and proliferation during postharvest period (Bandyopadhyay et al., 2016; Kamika, Koto‐te‐Nyiwa, & Tekere, 2016; Kamika & Takoy, 2011; Paterson & Lima, 2010; Schmidt‐Heydt, Abdel‐Hadi, Magan, & Geisen, 2009). In addition, high aflatoxin contamination levels can be compounded by other farm practice factors, including poor weeding, infertile soils particularly in Burundi, poor crop rotation, high planting densities, and delayed time of harvesting.…”

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

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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.

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“…Aflatoxins are carcinogenic fungal metabolites commonly produced by some species of Aspergillus such as Aspergillus flavus and Aspergillus parasiticus (Blankson and Mill-Robertson, 2016;Kamika et al, 2016). These fungi can infect a number of foods and feeds such like peanuts and maize and cause contamination (Saito and Machida, 1999).…”

Section: Introductionmentioning

confidence: 99%

Aspergillus flavo furcatis: Aflatoxin test and milk-clotting protease production in submerged and solid state fermentation

Alecrim¹,

Martim²,

Souza³

et al. 2017

Afr. J. Microbiol. Res.

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Proteolytic enzymes are metabolites that can be produced by microbial sources and develop important functions in food industry as in cheese manufacturing. However, it is necessary to ensure the final product safety by testing toxins production by microorganisms. As a result of this, the aim of this study was to investigate the production of proteases by Aspergillus flavo furcatis DPUA 1608 in submerged and solid state fermentation and also certify the non-production of aflatoxin by this species. The aflatoxin test was carried out using the method of ammonia vapor. In this test, A. flavo furcatis DPUA 1608 was inoculated in seven different media cultures (COA, YES, CZ, CYA, GMS, PMS and PDA) and the production of toxins was confirmed by the color change of culture reverse after adding a 25% (w/v) ammonia solution. The protease production was conducted using four inoculums (SAB+GLI, SAB+SAC, BDA+GLI and BDA+SAC) in three media cultures of submerged fermentation obtained by a base mineral solution (MA01, MAGli and MASac) and in solid state fermentation using açai seeds and rice bran as substrate (SAFA). According to ammonia vapor test, A. flavo furcatis is not an aflatoxin producer. There was no color change in the colonies reverse of any culture media. All crude extracts obtained in both fermentations were tested for protease production. The best protease activity was observed in the medium MA01 (inoculums SAB+SAC, BDA+GLI and BDA+SAC). Milk clotting activity was determined in all crude extracts of submerged and solid fermentation. However, the clot formed was considered as strong milk coagulation only in the media MA01 of submerged fermentation (inoculums SAB+SAC, BDA+GLI and BDA+SAC) and in all inoculums of solid state fermentation (SAFA). A. flavo furcatis DPUA 1608 showed potential milk-clotting protease production in both fermentations media used.

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Occurrence of aflatoxin contamination in maize throughout the supply chain in the Democratic Republic of Congo

Cited by 54 publications

References 22 publications

Incidence and farmers’ knowledge of aflatoxin contamination and control in Eastern Democratic Republic of Congo

Incidence and farmers’ knowledge of aflatoxin contamination and control in Eastern Democratic Republic of Congo

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

Aspergillus flavo furcatis: Aflatoxin test and milk-clotting protease production in submerged and solid state fermentation

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