Yam chip food sub-sector: hazardous practices and presence of aflatoxins in Benin

Mestres, Christian; Bassa, Septime; Fagbohoun, Etel Godwill; Nago, Mathurin Coffi; Hell, K.; Vernier, Philippe; Champiat, Dominique; Hounhouigan, Joseph D.; Cardwell, Kitty F.

doi:10.1016/j.jspr.2003.11.003

Cited by 30 publications

(14 citation statements)

References 12 publications

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“…Jimoh and Kolapo (2008) also detected aflatoxins B 1 and G 1 in yam chips from Ibadan, Oyo state, Nigeria with mean concentrations of 14 and 17 mg kg À1 respectively. The presence of AFs has also been reported in yam chips from Benin Republic (Bassa et al, 2001;Mestres et al, 2004).…”

Section: Introductionmentioning

confidence: 67%

Aflatoxin and fumonisin contamination of yam flour from markets in Nigeria

Somorin

Bertuzzi

Battilani³

et al. 2012

Food Control

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Section: Introductionmentioning

confidence: 67%

Aflatoxin and fumonisin contamination of yam flour from markets in Nigeria

Somorin

Bertuzzi

Battilani³

et al. 2012

Food Control

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“…Dry grains keep longer and safe from moulds because the water activity required for their growth is not met (Sanders, Shubert, & Pattee, 1982). However, high humidity conditions in many tropical countries constrain efforts to dry peanuts to acceptable moisture levels (Mestres et al, 2004), thereby increasing the risk of fungal growth and aflatoxin contamination.…”

Section: Discussionmentioning

confidence: 99%

Changes in Fungal Population and Aflatoxin Levels and Assessment of Major Aflatoxin Types in Stored Peanuts (Arachis hypogaea Linnaeus)

Wagacha¹,

Mutegi²,

Christie³

et al. 2013

JFR

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Peanut kernels of Homabay Local, Valencia Red, ICGV-SM 12991 and ICGV-SM 99568 cultivars were stored for six months in jute, polypropylene and polyethylene bags to assess the effect of storage bags, temperature and R.H. on fungal population and aflatoxin contamination. Moisture content (M.C.), fungal population and aflatoxin levels were determined before storage and after every 30 days during storage. Isolates of Aspergillus flavus and A. parasiticus were assayed for production of aflatoxin B1, B2, G1 and G2. The correlation between MC, population of A. flavus and A. parasiticus and aflatoxin levels in peanuts was also determined. Six fungal pathogens were commonly isolated from the peanut samples and occurred as follows in decreasing order: Penicillium spp. (106.6 CFU/g), A. flavus L-strain (4.8 CFU/g), A. flavus S-strain (2.9 CFU/g), A. niger (2.6 CFU/g), A. parasiticus (1.7 CFU/g) and A. tamarii (0.2 CFU/g). The overall population of A. flavus L-strain was 66% higher than that of A. flavus S-strain. Ninety one percent of A. flavus and A. parasiticus isolates produced at least one of the four aflatoxin types assayed, with 36% producing aflatoxin B1. Total aflatoxin levels ranged from 0 -47.8 µg/kg with samples stored in polyethylene and jute bags being the most and least contaminated, respectively. Eighty nine percent and 97% of the peanut samples met the EU (≤ 4 µg/kg) and Kenyan (≤ 10 µg/kg) regulatory standards for total aflatoxin, respectively. Peanuts should be adequately dried to safe moisture level and immediately packaged in a container -preferably jute bags -which will not promote critical increases in fungal population and aflatoxin contamination.

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“…This could be due to deteriorated tubers predisposed to aflatoxin producing fungi which was similarly confirmed [36]. Also, the storage method of Cassava dough through refrigeration, left for days before final steaming (though the flavour, taste and color used to adjudge its quality were still pristine) also makes the food susceptible to fungal contamination and aflatoxin production.…”

Section: Discussionmentioning

confidence: 70%

Food Values, Spoilage Moulds and Aflatoxin Detection in Attieke (A Cassava Fermented Product)

G¹,

S²,

D³

2017

J Microb Biochem Technol

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Yam chip food sub-sector: hazardous practices and presence of aflatoxins in Benin

Cited by 30 publications

References 12 publications

Aflatoxin and fumonisin contamination of yam flour from markets in Nigeria

Aflatoxin and fumonisin contamination of yam flour from markets in Nigeria

Changes in Fungal Population and Aflatoxin Levels and Assessment of Major Aflatoxin Types in Stored Peanuts (Arachis hypogaea Linnaeus)

Food Values, Spoilage Moulds and Aflatoxin Detection in Attieke (A Cassava Fermented Product)

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