Fungi and Aflatoxin Occurrence in Fresh and Dried Vegetables Marketed in Minna, Niger State, Nigeria

Suleiman, M‐Saadeh; Lc, Nuntah; Hl, Muhammad; M.Sc,; Ha, Makun; An, Shuqing; Do, Apeh; He, Iheanacho

doi:10.4172/2329-9029.1000176

Cited by 3 publications

(5 citation statements)

References 15 publications

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“…The fresh samples were observed to contain lower aflatoxin contaminations as compared to the stored samples; this is in agreement with the report of who reported less aflatoxins contents in fresh pumpkin leaves and Spinaches between the range 0.07-7.32 µg/kg as compared to the stored samples [37][38][39]. However, aflatoxins B 1 and B 2 were detected higher than the aflatoxins G 1 and G 2 in the samples, which are generally higher in stored samples that fresh ones, this could be due to the fact that the phytochemicals such as flavonoids, saponins and alkaloids present on the fresh plants are more potent as antifungal biocide than in dried samples [40,41].…”

Section: The Aflatoxin Content Of Vernonia Amygdalina and Corchorus Osupporting

confidence: 90%

“…nutrient and aflatoxin compositions of two selected vegetables Vernonia amygdalina and Corchorus olitorius, the most dominantly associated fungal stains with the dried samples of these vegetables are identified as Aspergillus flavus, Aspergillus niger, Aspergillus terreus, Aspergillus tamarii, Aspergillus parasiticus, Aspergillus fumigatus, Penicillium chrysogenum and Rhizopus nigricans. The presence of these organisms is not surprising as their source could be from soil, dust or the vegetable themselves at the point of harvest however, many of these fungi belongs to the group of aflatoxin producing fungi; this observation is in conformity to the reports of that reported many Aspergillus species as the common storage fungi affecting dried tomato and pumpkin leaf [27,28]. Aguoru et al [29] also reported Aspergillus fungi as part of the major contaminants in the environment which causes spoilage of foods and many agricultural produce [29].…”

Section: The Aflatoxin Content Of Vernonia Amygdalina and Corchorus Osupporting

confidence: 79%

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Effect of Storage Time on Nutrient, Biodeteriorating Fungi and Aflatoxin Contents of Bitter Leaf (Vernonia amygadalina) and JUTE (Corchorus olitorius)

G¹,

G²,

D³

et al. 2018

J Microb Biochem Technol

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Section: The Aflatoxin Content Of Vernonia Amygdalina and Corchorus Osupporting

confidence: 90%

Section: The Aflatoxin Content Of Vernonia Amygdalina and Corchorus Osupporting

confidence: 79%

Effect of Storage Time on Nutrient, Biodeteriorating Fungi and Aflatoxin Contents of Bitter Leaf (Vernonia amygadalina) and JUTE (Corchorus olitorius)

G¹,

G²,

D³

et al. 2018

J Microb Biochem Technol

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“…Sanzani et al (2016) reported different mycotoxins (aflatoxin, ochratoxins, patulin) on fruits and vegetables and fumonisins in tomatoes fruits without Alternaria toxin in vegetables. Suleiman et al (2017) observed the presence of aflatoxin (B1, B2, GI, and G2) contamination in fresh spinach, fresh and dried tomatoes, and bitter leaves (Vernonia amygdalina).…”

Section: Post-harvest Losses Of African Nightshadementioning

confidence: 92%

“…Xanthomonas campestris (Tournas, 2005;Moss, 2008;Wafula, 2017). The fungi Aspergillus, Penicillium, Fusarium, Alternaria, and Mucor, were isolated in spinach and tomatoes (Suleiman et al, 2017;Sanzani et al, 2016). These fungi can also cause spoilage of ANS and the production of their toxins (mycotoxins).…”

Section: Post-harvest Losses Of African Nightshadementioning

confidence: 99%

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Constraints to utilization of the African nightshades and the effects of lactic acid fermentation on its nutritional and sensory qualities

Sangija

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African nightshades (ANS, Solanum nigrum complex) are among the most widely distributed and consumed indigenous vegetables in Tanzania. Several challenges hamper the utilization of ANS. This study sought to assess trends and constraints to ANS utilization in Kilimanjaro and Morogoro regions, Tanzania and also, to assess the effect of lactic acid fermentation on the nutritional and sensory quality of ANS. About 627 farmers' households were involved in the study. Quantitative and qualitative methods were employed to collect information. Semi structured questionnaires, focus group discussions and Key informants’ interviews were the methods of data collection. Solanum villosum and Solanum scabrum were fermented naturally and controlled fermentation using Lactobacillus plantarum and Leuconostoc mesenteroides. The results showed that ANS is mainly used as food (96.1%), animal feed (41.3%), and medicine (38%). On average, only 5% of ANS sales contributed to family income. The main constraints to ANS utilization include; pests and diseases (92.9%), lack of knowledge (58%), shortages of fertilizer (51%), shortages of pesticides (50%), inadequate means of transport (50.4%), lack of extension services (48%), improper postharvest handling (41.4%) and inadequate storage facilities (34%). Postharvest losses accounted for a 78.4% loss of ANS. There was minimal value addition on ANS, e.g., drying (5.3%) and fermentation (1.1%). Fermentation significantly reduced pH and increased titratable acidity. Fermentation increased β-carotene 2-5 times for both pickles. Vitamin C, chlorophyll and polyphenol were significantly reduced. Fermentation increased bioavailability of minerals (P, Ca, Fe and Zn). Knowledge should be given on good agricultural practices i.e., the proper use of pesticides, fertilizers, and quality seeds. Knowledge of the processing and preservation of ANS is necessary for farmers to improve utilization, reduce losses and ensure ANS availability. Fermentation can preserve ANS, with an increase in β-carotene and reducing antinutrients. Fermentation can be recommended to small-scale farmers, processors and households to improve their nutrition and livelihood.

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Review on the Aflatoxins’ Contamination of Foods and Public Health Effects among Nigerian Population

Salisu¹,

Anua²,

Ishak³

et al. 2020

UJMR

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Aflatoxin in foods and feeds need adequate monitoring on account of their severe toxicity and carcinogenicity to both humans and animals. This review was aimed at examining the public health risks attributed to chronic exposure of aflatoxins in foods within Nigeria. Both the reported cases of aflatoxins in foods and biomarkers in Nigeria signified increase in dietary exposure. Aflatoxins contamination levels ranges from 1.3 ng/g to 51,192ng/g in foods with an estimated dietary exposure of 0.00017 ng/kgbw/day to 9, 880.56 ng/kgbw/day. The percentage incidence of primary liver cancer cases (PLCC) attributable to the dietary aflatoxin exposure for every 100,000 Nigerians per year ranges from 0.0024 to 708.13% between 1998 to 2008 which increases to 0.0046 to 45,602% between 2009 to 2018. The percentage incidence of PLCC signified by urine aflatoxin M1 (AFM1) levels in adults was around 0.23 – 1.29% per 100,000 population per year. In children, the estimated PLCC and stunting due to aflatoxin exposure via breast milk were 0.0019 to 237.71 cancers per 100,000 populations per year and mild to severe stunting with height-for-age z-score (HAZ) value above -3 HAZ reductions. Hence, there is need for additional monitoring of the marketed foods and implementing more stringent control and prevention strategies that reduce dietary exposure levels in Nigeria. Keywords: Aflatoxins, Immuno-suppression, Stunting, Liver cancer

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Fungi and Aflatoxin Occurrence in Fresh and Dried Vegetables Marketed in Minna, Niger State, Nigeria

Cited by 3 publications

References 15 publications

Effect of Storage Time on Nutrient, Biodeteriorating Fungi and Aflatoxin Contents of Bitter Leaf (Vernonia amygadalina) and JUTE (Corchorus olitorius)

Effect of Storage Time on Nutrient, Biodeteriorating Fungi and Aflatoxin Contents of Bitter Leaf (Vernonia amygadalina) and JUTE (Corchorus olitorius)

Constraints to utilization of the African nightshades and the effects of lactic acid fermentation on its nutritional and sensory qualities

Review on the Aflatoxins’ Contamination of Foods and Public Health Effects among Nigerian Population

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