Fate of aflatoxins and fumonisins during the processing of maize into food products in Benin

Fandohan, P.; Zoumenou, D.; Hounhouigan, D. Joseph; Marasas, W. F. O.; Wingfield, M.J.; Hell, K.

doi:10.1016/j.ijfoodmicro.2004.07.007

Cited by 173 publications

(130 citation statements)

References 30 publications

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“…The processing of broa implies two main procedures, fermentation and baking. Regarding fermentation, Fandohan et al (2005) concluded that it did not appear to have a significant impact on the levels of mycotoxins. Only 13% reduction of fumonisin levels were observed during fermentation of ogi, a maize product from Benin.…”

Section: Resultsmentioning

confidence: 99%

“…High FBs levels are frequently reported in maize or maize-based foods from many countries, such as Benin (Fandohan et al, 2005), Korea (Park et al, 2005), China (Liu et al, 2005), Brazil (Bittencourt et al, 2005), Nigeria (Bankole and Mabekoje, 2004), South Africa (Sydenham et al, 1990), United Kingdom (Scudamore and Patel, 2000), France (Molinié et al, 2005), and Italy (Cirillo et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Occurrence of fumonisins B1 and B2 in broa, typical Portuguese maize bread

Lino

Silva

Pena

et al. 2007

International Journal of Food Microbiology

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Fumonisin B 1 (FB 1 ) and fumonisin B 2 (FB 2 ) are mycotoxins mainly produced by Fusarium verticillioides, and Fusarium proliferatum, fungi species most commonly isolated from maize. The natural occurrence of FB 1 and FB 2 in broa, typical Portuguese maize bread, was evaluated in 30 samples. Twenty five were found positive with levels ranging from 142 to 550 μg kg − 1 . The limit established by the European regulations was exceeded by 27% of the samples. The tolerable daily intake for fumonisin B 1 , and B 2 , alone or in combination, for all of the analysed samples, was lower than 2 μg kg − 1 body weight per day established by the European Commission.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Occurrence of fumonisins B1 and B2 in broa, typical Portuguese maize bread

Lino

Silva

Pena

et al. 2007

International Journal of Food Microbiology

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“…High moisture content above 13% has been found to favor fungal growth and mycotoxins development [8,19]. This study measured moisture content, a key factor influencing aflatoxins production, and aflatoxin levels in three different ecological regions in Kenya.…”

Section: Discussionmentioning

confidence: 99%

Genetic diversity of Aspergillus flavus and occurrence of aflatoxin contamination in stored maize across three agro-ecological zones in Kenya

et al. 2018

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Background: Aflatoxin contamination at pre-and post-harvest poses a serious challenge in achieving sustainable development goals on food security and food safety, in particular within the developing world. In Kenya, major outbreaks of aflatoxicoses have been reported and attributed to poor post-harvest storage practices. In this study, we conducted a cross-sectional survey within three Agro-ecological zones in Kenya, to determine occurrence and distribution of total aflatoxin in stored maize and the aflatoxigenicity potential of Aspergillus flavus in stored maize. The counties selected were: Kitui, Nakuru and Trans-Nzoia. Sampling sites were selected based on previous aflatoxicoses outbreaks (Kitui) and major maize production areas (Nakuru and Trans-Nzoia) where little information exists on the occurrence of aflatoxin contamination. One hundred and thirty (130) kernel maize samples were randomly collected. Aspergillus flavus was isolated by direct plating technique. Genetic diversity of the isolates was determined by PCR and single sequence repeats (SSR) microsatellites analysis. Positive strains were induced to produce B 1 aflatoxins on yeast extract sucrose agar and quantified using competitive ELISA technique. Results:Total aflatoxin contamination of post-harvest stored maize samples between sites was significantly different (p = 0.000, < 0.05), with the highest contamination in Kitale at a mean of (9.68 µg/kg). A. flavus was isolated in 70% (N = 91) of the maize samples collected at post-harvest. A. flavus isolates with the highest aflatoxigenicity potential were from Nakuru County with mean aflatoxin level at 239.7 µg/kg. Genetic distance based on neighbor joining (NJ) clustered the A. flavus isolates into five main clusters including one clade with an admixture. Principal coordinate analysis showed five distinct clusters with both axes explaining 60.17% of the variance. Conclusion:This study showed widespread distribution of aflatoxin contamination and a highly toxigenic A. flavus in stored maize in three major agro-ecological zones in Kenya. These results suggest a potential health risk of aflatoxin outbreaks under favorable conditions within these areas, thus calling for more investigations.

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“…In Latin America, food is prepared primarily from tortilla flours prepared by heating with base which reduces fumonsin concentrations. However, in Africa, fumonisin is not affected by traditional methods of cooking (De La Campa et al 2004;Shephard et al 2002;Fandohan et al 2005), but sorting does effectively reduce fumonisin concentrations (Desjardins et al 2000;Riley and Miller 2003).…”

Section: Introductionmentioning

confidence: 99%

Mycotoxins in small grains and maize: Old problems, new challenges

Miller

2008

Food Additives & Contaminants: Part A

204

135

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This paper reviews the challenges relating to chronic contamination of small grains and maize with deoxynivalenol and related compounds, fumonisin and the use of ensiled cereals in cool dairy areas. Uncertainties in the tolerable daily intakes for deoxynivalenol and fumonisin are discussed as they have the potential to affect current regulatory limits. In addition, climate change is resulting in more extreme rainfall and drought events which favour formation of deoxynivalenol and fumonisin, respectively. The development and refinement of models for predicting mycotoxin accumulation from weather data will become an essential tool for managing these events. Such models are also important for providing timely food aid to developing countries, which experience increased occurrence of acute toxicities, especially in children. Chronic contamination of silage in some areas with some Penicillium toxins deserves more attention in terms of their economic effects and possible implications for the purity of milk.

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Fate of aflatoxins and fumonisins during the processing of maize into food products in Benin

Cited by 173 publications

References 30 publications

Occurrence of fumonisins B1 and B2 in broa, typical Portuguese maize bread

Occurrence of fumonisins B1 and B2 in broa, typical Portuguese maize bread

Genetic diversity of Aspergillus flavus and occurrence of aflatoxin contamination in stored maize across three agro-ecological zones in Kenya

Mycotoxins in small grains and maize: Old problems, new challenges

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