Distribution of Aspergillus flavus and aflatoxin accumulation in stored maize grains across three agro-ecologies in Ghana

Dadzie, Mustapha Abu; Oppong, Allen; Ofori, Kwadwo; Eleblu, John Saviour Yaw; Ifie, E.B.; Blay, Essie; –Bio, E. Obeng; Appiah-Kubi, Z.; Warburton, Marilyn L.

doi:10.1016/j.foodcont.2019.04.035

Cited by 34 publications

(25 citation statements)

References 19 publications

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“…The different maize samples obtained from the different markets across the country had varying quantities of AFB1 and AFtotal. The greatest quantity of aflatoxins recorded from this study (445.01 ± 8.9 µg kg −1 ) was, by and large, lower than values of 692 and 945 ng g −1 from maize samples obtained from Fumesua and Ejura in Ghana respectively by Dadzie et al 24 .…”

Section: Discussioncontrasting

confidence: 65%

“…As emphasized by some previous researchers 20 – 23 , mycotoxins especially aflatoxins toxicity has always been a topic of contentious interest in the international market and economic development of a country, many of agricultural products are often rejected due to excessive contaminations (beyond specific thresholds of host countries). This is evidenced in previously published works on aflatoxins and cereals in Ghana which revealed some tenacity and unsatisfactory trend of contamination 24 – 28 .…”

Section: Introductionmentioning

confidence: 95%

See 1 more Smart Citation

The occurrence of aflatoxins and human health risk estimations in randomly obtained maize from some markets in Ghana

Kortei

Annan

Akonor

et al. 2021

Sci Rep

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Maize and its products are most often prone to fungal contamination especially during cultivation and storage by toxigenic fungi. Aflatoxicosis still persist in Ghana despite the numerous education on several ways of its prevention at the farm as well as its adverse health implications which are food safety concerns. A random assessment and human risk analysis was conducted on 90 maize (72 white and 18 colored) samples from markets across all the regions of Ghana. Total aflatoxins (AFtotal) and the constitutive aflatoxins (AFB1, AFB2, AFG1, and AFG2) were analyzed by High-Performance Liquid Chromatography (HPLC). Out of a total of ninety (90) samples investigated, 72 (80%) tested positive for AFB1 and the contamination levels ranged from 0.78 ± 0.04 to 339.3 ± 8.6 µg kg−1. Similarly, AFG2 was detected in only 14 (15.5%) samples, and their values ranged between 1.09 ± 0.03 and 5.51 ± 0.26 µg kg−1 while AF total ranged between 0.78 ± 0.04 and 445.01 ± 8.9 µg kg−1 constituting approximately 72 (80%). Limits of AFB1 and total aflatoxins (AFtotal) for the Ghana Standards Authority (GSA) (5 and 10 µg kg−1) and the European Food Safety Authority (EFSA) (2 and 4 µg kg−1), were used as checks. A total of 33 (41.25%) samples were above the limits for both. Risk assessments recorded for Estimated Daily Intake (EDI), Hazard Quotient (H.Q), Hazard Index (H.I), Margin of Exposure (MOE), av. Potency, and population risks ranged 0.087–0.38 μg kg−1 bw day−1, 1.5–6.9, 0.0087–0.38, 3.64–12.09, 0–0.0396 ng Aflatoxins kg−1 bw day−1 and, 3.5 × 10–1–0.015 respectively for total aflatoxins. While ranges for aflatoxins B1 (AFB1) recorded were 0.068–0.3 μg Kg bw−1 day−1, 2.43–10.64, 0.0068–0.030, 4.73–20.51, 0–0.0396 ng Aflatoxins kg−1 bw day−1 and, 2.69 × 10–3–0.012 for Estimated Daily Intake (EDI), Hazard Quotient (H.Q), Hazard Index (H.I), Margin of Exposure (MOE), Av. potency, and population risks respectively. It was deduced that although there was some observed contamination of maize across the different ecological zones, the consumption of maize (white and colored) posed no adverse health effects on the population of Ghana since computed H.I was less than 1 (< 1).

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Section: Discussioncontrasting

confidence: 65%

Section: Introductionmentioning

confidence: 95%

The occurrence of aflatoxins and human health risk estimations in randomly obtained maize from some markets in Ghana

Kortei

Annan

Akonor

et al. 2021

Sci Rep

View full text Add to dashboard Cite

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“…Cereals contaminated with mycotoxins are not only harmful to animal and human health, but also cause substantial economic losses [6]. The most common toxigenic fungi in animal feed are Alternaria, Aspergillus, Fusarium and Penicillium [7][8][9]. Of these, fungi within Aspergillus section Flavi, particularly A. flavus, have received the most attention, as they include the most frequently detected species that produces aflatoxin B1 (AFB1) [10,11].…”

Section: Introductionmentioning

confidence: 99%

The Efficacy of Composite Essential Oils against Aflatoxigenic Fungus Aspergillus flavus in Maize

Xiang

Zhao

et al. 2020

Toxins

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The efficacy of eleven essential oils (EOs) against Aspergillus flavus NRRL 3357 was investigated. The highest antifungal activity against this aflatoxigenic fungus was exhibited by cinnamon, oregano and lemongrass, which showed low minimum inhibitory concentration (MIC) values under vapor conditions. Interactions of the three EOs were evaluated by the fractional inhibition concentration index (FICI), and the composite essential oils (CEO) showed synergistic inhibitory activities. Chemical analysis of the composite essential oils of cinnamon, oregano, and lemongrass (COL-CEO) revealed that (Z)-citral (33.44%), (E)-citral (32.88%) and carvacrol (19.84%) were the dominant components, followed by limonene (4.29%) and cinnamaldehyde (3.76%). COL-CEO not only inhibited fungal growth but also decreased aflatoxin B1 production by A. flavus. Downregulation of the relative expression of aflatoxin genes in the aflatoxin biosynthetic pathway by COL-CEO revealed its anti-aflatoxigenic mechanism. COL-CEO could also affect the colonization of A. flavus on maize grains. Therefore, COL-CEO may be considered as a potential natural antifungal agent, which could be used for the storage of maize and other grains.

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“…A ocorrência de AFLAs têm sido relatada em grãos, rações e silagem de grãos (MOSS, 1998;O'BRIEN et al, 2005;SASSAHARA;NETTO;YANAKA, 2005;OMEIZA et al,2018;DADZIE et al, 2019), sendo preocupante, uma vez que o sistema digestivo dos animais não é suficiente para degradar essas toxinas (OBREMSKI et al, 2009). A metabolização da AFLAB 1 ocorre no fígado, através de um conjunto de enzimas do citocromo P 450 , que são consideradas hemoproteínas e têm como função a conversão desses compostos…”

Section: Aflatoxinas Em Leite E Produtos Lácteosunclassified

Bactérias Ácido Lácticas Na Descontaminação De Aflatoxinas Em Leite Bovino: Uma Revisão

KRAUS¹,

Santos²,

Dors³

et al. 2020

Ciência, Tecnologia E Inovação: Do Campo À Mesa

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Resumo As aflatoxinas são compostos químicos tóxicos produzidos por fungos do gênero Aspergillus que podem contaminar grãos e cereais, base para rações utilizadas em bovinos. A aflatoxina M 1 , derivada da hidroxilação da aflatoxina B 1 , é encontrada no leite, mas a aflatoxina B 1 também tem sido relatada e precisa ser avaliada, pois é mais tóxica que a aflatoxina M 1. Assim, o objetivo deste trabalho foi revisar o efeito do uso de bactérias ácido láticas na descontaminação de aflatoxinas B 1 e M 1 presentes no leite e derivados lácteos. A aplicação de bactérias ácido láticas em ensaios de descontaminação de aflatoxinas tem sido promissor. Entretanto, a redução dos níveis de aflatoxinas presente no alimento depende da bactéria que será utilizada, bem como sua concentração, meio onde será realizado o ensaio, nível de contaminação inicial, tempo de contato entre micro-organismo e a aflatoxina, e a estabilidade desta ligação. Palavras-Chave: aflatoxinas B 1 e M 1 , descontaminação, leite, processamento de alimentos.

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Distribution of Aspergillus flavus and aflatoxin accumulation in stored maize grains across three agro-ecologies in Ghana

Cited by 34 publications

References 19 publications

The occurrence of aflatoxins and human health risk estimations in randomly obtained maize from some markets in Ghana

The occurrence of aflatoxins and human health risk estimations in randomly obtained maize from some markets in Ghana

The Efficacy of Composite Essential Oils against Aflatoxigenic Fungus Aspergillus flavus in Maize

Bactérias Ácido Lácticas Na Descontaminação De Aflatoxinas Em Leite Bovino: Uma Revisão

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