Aflatoxins in peanut butter in Khartoum State, Sudan

Elzupir, Amin O.; Salih, Amar O. A.; Suliman, Suliman A.; Adam, Ali Ahmed; Elhussein, A. M.

doi:10.1007/s12550-011-0094-7

Cited by 17 publications

(11 citation statements)

References 11 publications

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“…is 2 gg/kg in peanut and peanut products for direct human consumption (8), and the Zimbabwe regulatory limit is 5 gg/kg in all foods. In Sudan, much higher total aflatoxin levels (range, 26.6 to 853 gg/kg) in peanut butter were reported, with 90% of the samples exceeding the EU maximum limit by a factor of >20 (7). Only 27% (3 of 11) of samples in the current study exceeded the EU limit by a factor of >20.…”

Section: Results Of Methods Validationcontrasting

confidence: 54%

Natural Occurrence of Aflatoxins in Peanuts and Peanut Butter from Bulawayo, Zimbabwe

Mupunga

Lebelo

Mngqawa

et al. 2014

Journal of Food Protection

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Mycotoxins are toxic secondary metabolites produced by filamentous fungi that may contaminate food and pose a health risk, especially in developing countries, where there is a lack of food security and quality is subsumed by food insufficiency. Aflatoxins are the most toxic known mycotoxins and are a significant risk factor for liver and kidney cancer, teratogenicity, undernutrition, and micronutrient malabsorption in both humans and animals. The main aim of the study was to determine the extent of fungal and aflatoxin contamination in peanuts and peanut butter being sold in both the formal and informal markets in Bulawayo, Zimbabwe. Eighteen peanut samples and 11 peanut butter samples were purchased from retail shops and the informal market. Fungal contamination was determined using standard mycology culture methods, while aflatoxin contamination was determined using high-performance liquid chromatography-fluorescence detection. Four of the six peanut samples tested for fungal contamination were infected with Aspergillus flavus/parasiticus, ranging from 3 to 20% of the kernels examined, while 27% (3 of 11) of the peanut butter samples were infected with A. flavus/parasiticus. Ninety-one percent (10 of 11) of the peanut butter samples were contaminated with aflatoxins (mean, 75.66 ng/g, and range, 6.1 to 247 ng/g), and aflatoxin B1 was the most prevalent (mean, 51.0 ng/g, and range, 3.7 to 191 ng/g). Three of the 18 peanut samples were contaminated with aflatoxins (range, 6.6 to 622 ng/g). The commercial peanut butter samples had very high aflatoxin levels, and manufacturers should be sensitized to the detrimental effects of aflatoxins and measures to reduce contamination.

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Section: Results Of Methods Validationcontrasting

confidence: 54%

Natural Occurrence of Aflatoxins in Peanuts and Peanut Butter from Bulawayo, Zimbabwe

Mupunga

Lebelo

Mngqawa

et al. 2014

Journal of Food Protection

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“…In addition, an infection by 56.4-69.8% and a contamination of 18.21 ppb with aflatoxins were recorded in seeds predisposed to A. flavus by wilt diseases and insects such as white grub and termites (Ahmed et al, 1989). Moreover, 100% contamination with aflatoxins B and G groups was recorded in 43 samples of peanut butter from Khartoum state (Elzubair et al, 2011). These results reflect the high level of aflatoxin contamination in peanut which agree with the findings of this research.…”

Section: Resultssupporting

confidence: 89%

“…Peanut is very susceptible to aflatoxin contamination, and this fact is manifested by a lot of literature of research. That is, in Sudan 100% contamination by aflatoxins was reported in 43 samples of peanut butter from Khartoum state (Elzubair et al, 2011). In addition, a lot of work preceded this experiment include the following references (Mehan et al, 1989;Ahmed et al, 1989;Singh et al, 1989;Elamin et al, 1988;Habish et al, 1971).…”

Section: Aflatoxins In Sudanmentioning

confidence: 99%

Aflatoxins in roasted peanut in Khartoum a hidden and notorious risk to children

Kabbashi¹,

Elnour²,

Ahmed³

2017

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Aflatoxins are secondary metabolites of about twenty species of the genus Aspergillus. The most important of these species is Aspergillus flavus which was reported for the first time and referred as responsible for the X -turkey disease in 1960 in Great Britain which later on named aflatoxicosis. These toxins pose a limitless risk to man and his domestics by causing a number of diseases and carcinomas. However, since the production of these toxins is rather inevitable accordingly, an interdisciplinary management is the answer for managing them. The management of these toxins includes preharvest and postharvest measures such as good agricultural practices, check of imports, exports, food and feed stuffs, specifying tolerable and action limits and curing by suitable methods. This experiment aimed at having a rapid check for the total aflatoxins in roasted peanut in samples (five groups and 25 in total) collected from the three main cities of the triangular capital Khartoum (Khartoum proper, Khartoum North, and Omdurman). A rapid check of aflatoxins has a lot of merits and edge over the other laboratory methods. A total of 25 samples of roasted peanut were checked using Aflacheck ® test kids (the method used enabled checking 10 ppb total aflatoxins in test samples). Readings revealed that the contamination percentage was 60% for each of the sample groups collected from the two sites in Khartoum proper and 100% for the sample groups collected from two sites in Khartoum North and Omdurman, separately. Statistical analysis showed a significant difference in contamination (at 5% confidence level) between the results from Khartoum proper from one side and the samples collected from Khartoum North and Omdurman areas in the other side. However, the overall contamination percentage was 84%. These results, collectively, are alarming (0 tolerance) for a deadly health risk of this roasted peanut contaminated with aflatoxins to consumers of who the majority are children.

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“…Only one sample exceeded the EU limits for aflatoxins in peanut. AFG1 was found at trace levels in two samples (6.7%) in contrast to recently published data, where AFG1 was the most frequently detected (43%) with a maximum level of 401 µg kg −1 (Elzupir et al 2011). Peanut is classified as a high-risk cancer-causing food (European Feed Safety Authority.…”

Section: Occurrence Of Aflatoxins In Peanut Samplesmentioning

confidence: 81%

“…High incidences and levels of AFs contamination in peanut has widely been reported for decades, that is, in Japan (Tabata et al 1993), the Philippines (Ali et al 1999), Malaysia (Sulaiman et al 2007) and more recently in Sudan (Elzupir et al 2011). During 1967-1987 were reports on peanut contaminated with AFs in Thailand.…”

Section: Introductionmentioning

confidence: 99%

Aflatoxins in selected Thai commodities

Tansakul

Limsuwan

Böhm

et al. 2013

Food Additives & Contaminants: Part B

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Aflatoxin (AF) B1, B2, G1 and G2 were determined in 120 samples of selected Thai commodities including unpolished rice, unpolished glutinous rice, chilli powder, whole dried chilli pods and raw peanut. The mean concentrations of the total AFs for analysed samples were 0.16, 25.43, 14.18, 6.62 and 1.43 µg kg(-1) with positive incidences of 4%, 20%, 97%, 37% and 30%, respectively. Quantitative analysis was performed using HPLC equipped with post-column derivatisation and fluorescence detection. Sample clean-up was carried out using immunoaffinity columns for selective enrichment of AFs. The method was validated by using certified reference material, which showed recoveries over 85%. The limit of detections (LODs) and limit of quantifications (LOQs) were in a range between 0.01-0.11 µg kg(-1) and 0.03-0.38 µg kg(-1), respectively. The results clearly demonstrated that AFs were detectable in different matrices. Chilli powder was found to have the highest level of AFs contamination followed by chilli pods, peanut and rice, respectively. However, among the selected commodities, unpolished rice contained only trace levels of AFB1 and AFB2. With regard to the fact that AFs are a natural contaminant in commodities, this report calls to attention the regular monitoring and effective control of food commodities to prevent health hazards.

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Aflatoxins in peanut butter in Khartoum State, Sudan

Cited by 17 publications

References 11 publications

Natural Occurrence of Aflatoxins in Peanuts and Peanut Butter from Bulawayo, Zimbabwe

Natural Occurrence of Aflatoxins in Peanuts and Peanut Butter from Bulawayo, Zimbabwe

Aflatoxins in roasted peanut in Khartoum a hidden and notorious risk to children

Aflatoxins in selected Thai commodities

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