Aflatoxin contamination of milk and dairy feeds in the Greater Addis Ababa milk shed, Ethiopia

Gizachew, Dawit; Szonyi, Barbara; Tegegne, Azage; Hanson, Jean; Grace, Delia

doi:10.1016/j.foodcont.2015.06.060

Cited by 127 publications

(121 citation statements)

References 13 publications

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“…Many other researchers have reported the occurrence of high levels of AFM1 in numerous countries that exceeded maximum allowed limits in milk [7] [17]- [22]. A more recent study in the Greater Addis Ababa reported a high incidence of AFM1 in milk where over 90% of the milk samples contained aflatoxin M1 levels exceeding the European Union limit of 0.05 μg/l [23]. Previous studies by [24] and [25] recorded lower incidences of AFM1 in milk in comparison to this with samples above the EU maximum limits at 36.2%, 20% and 5% respectively.…”

Section: Discussionmentioning

confidence: 99%

Aflatoxin M1 Contamination of Milk and Its Products in Bomet County, Kenya

Langat¹,

Tetsuhiro²,

Gonoi³

et al. 2016

AiM

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Aflatoxin M1 (AFM1) is a major carcinogenic compound that may be found in milk and dairy products resulting from ingestion of aflatoxin B1 by dairy animals. The study aimed at determining the level of aflatoxin M1 in milk and milk products from Bomet County. A total of 185 samples (150 raw milk and 35 processed milk and milk products) were randomly collected from milk collection sites and randomly selected milk kiosks respectively. The AFM1 was analyzed using a commercial ELISA kit (Ridascreen, aflatoxin M1 R-Biopharm, Product code, R5812, Darmstadt, Germany). Out of 185 samples investigated, 156 samples were positive for AFM1, an overall contamination rate of 84.32%. The samples with levels higher than the tolerance limit of 0.05 μg/l recommended by Food and Agriculture Organization (FAO) and World Health Organization (WHO) limits were 43.8% mainly contributed by the raw milk compared to processed milk (52.0% versus 8.6%). Processed milk had insignificant level of contamination with aflatoxin M1 (Median 0.00 (IQR: 0.00, 0.00 μg/l) with a minimum of 0.00 μg/l and a maximum of 0.69 μg/l. Raw milk showed significant contamination, median 0.09 (IQR: 0.00, 0.50) μg/l with a minimum of 0.00 μg/l and a maximum of 2.93 μg/l. Although there was no significant differences in AFM1 levels with study sites (P = 0.217); the median levels of aflatoxin M1 was high in sites 1, 3, and 7. The sites that had median aflatoxin M1 levels below the WHO/FAO acceptable limits of 0.05 μg/l were sites 2, 4 and 6. Due to high incidence of AFM1 contamination of milk and milk samples in Bomet County, there is need for regular monitoring and regulation of AFM1 contamination in milk and its products in the County. G. Langat et al.

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Section: Discussionmentioning

confidence: 99%

Aflatoxin M1 Contamination of Milk and Its Products in Bomet County, Kenya

Langat¹,

Tetsuhiro²,

Gonoi³

et al. 2016

AiM

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“…The contamination of aflatoxin‐M 1 in these samples can be attributed to the intake of aflatoxigenic mold contaminated feeds by milk‐producing animals. Variability of aflatoxin‐M 1 in milk and dairy products is influenced by several factors such as geographical region, seasons, type and quality of feed, feed storage conditions, and processing methods and conditions (Gizachew et al., 2016; Škrbić et al., 2015). …”

Section: Resultsmentioning

confidence: 99%

“…In Sudan, 95% of milk was contaminated with aflatoxin‐M 1 ranging between 220 and 6,800 ng/L (Elzupir & Elhussein, 2010), whereas 6–527 ng/L of aflatoxin‐M 1 was detected in 15% of cow milk samples from Cameroon (Tchana, Moundipa, & Tchouanguep, 2010). The concentration of aflatoxin‐M 1 varied between 150 and 170 ng/L in commercial and rural milk in South Africa (Mulunda & Mike, 2014), while 8.0% of milk samples in Ethiopia contained aflatoxin‐M 1 <5 ng/L (Gizachew et al., 2016). In Iran, Feta cheese samples contained aflatoxin‐M 1 with concentration ranging from 150 to 2,410 ng/kg (Kamkar, Karim, Aliabadi, & Khaksar, 2008), whereas white cheese was contaminated with 52 to 745 ng/kg of aflatoxin‐M 1 (Fallah, Jafari, Fallah, & Rahnama, 2009).…”

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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“…Only AFM1 contaminated milk samples were sought for the study purpose. To this end, identification of farmers who use concentrate feeds containing wheat bran, noug cake, and moldy maize grains that are susceptible to AFB1 (precursor of AFM1) contamination was made [10]. Milk samples were collected in sterilized bottles from these farmers and qualitatively screened using TLC against AFs standards for the presence or absence of AFM1.…”

Section: Methodsmentioning

confidence: 99%

“…However, these feeds are susceptible to contamination with AFB1 [9,10]. A recent survey by Gizachew et al (2016) indicated that out of a total of 156 feed samples collected from Addis Ababa and its surrounding cities, only 16 (10.2%) contained AFB1 at a level less than or equal to 10 g/kg, and all the milk samples collected from the study 2 Journal of Food Quality area were contaminated with AFM1 from lower (0.028 g/L) to higher (4.98 g/L) levels. The same authors also reported that 93% of the milk samples in the area exceeded the limit of 0.05 mg/L set by the EU [7].…”

Section: Introductionmentioning

confidence: 99%

Reduction of Aflatoxin M1 Levels during Ethiopian Traditional Fermented Milk (Ergo) Production

Shigute

Washe

2018

Journal of Food Quality

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In this study, the reduction of aflatoxin M1 (AFM1) levels during lab-scale ergo production was investigated through determination of the residual levels of AFM1 using Enzyme Linked Immunosorbent Assay. The results showed gradual and incubation time dependent reduction of AFM1 level in the raw milk samples being fermented to ergo. The maximum reductions of 57.33 and 54.04% were recorded in AFM1 in natural and LAB inoculums initiated fermentations, respectively, in 5 days of incubation. Although a significant difference ( = 0.05) in the AFM1 decrease in the two types of fermentations was recorded, such findings could vary with milk samples depending on initial load of the microorganisms as determined by hygienic conditions. However, the level of AFM1 in control (sterilized) samples showed only a 5.5% decrease during the entire period of incubation. Microbiological investigation showed increasing LAB counts with incubation time. A gradual decrease in pH of the milk samples was observed during fermentation. Considering the fact that both viable and dead bacterial cells could remove AFM1 during ergo production, the mechanism is proposed as predominantly involving noncovalent binding of the toxin with the chemical components of the bacterial cell wall.

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Aflatoxin contamination of milk and dairy feeds in the Greater Addis Ababa milk shed, Ethiopia

Cited by 127 publications

References 13 publications

Aflatoxin M1 Contamination of Milk and Its Products in Bomet County, Kenya

Aflatoxin M1 Contamination of Milk and Its Products in Bomet County, Kenya

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

Reduction of Aflatoxin M1 Levels during Ethiopian Traditional Fermented Milk (Ergo) Production

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