Incidence of aflatoxin in peanuts (Arachis hypogaea Linnaeus) from markets in Western, Nyanza and Nairobi Provinces of Kenya and related market traits

Mutegi, Charity; Wagacha, John M.; Kimani, Job; Otieno, Gordon; Wanyama, Rosina; Hell, K.; Christie, María Elisa

doi:10.1016/j.jspr.2012.10.002

Cited by 72 publications

(57 citation statements)

References 23 publications

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“…This is in agreement with other studies reported in the literature on AFB 1 contamination of foods. This also portrays AFB 1 as a prevalent toxin in foods intended for human and animal consumption [17]. The results also showed that FB 1 , which is the most predominant fumonisins analogue was more abundant in maize before and after processing when compared to FB 2 .…”

Section: Discussionmentioning

confidence: 64%

Aflatoxin and Fumonisin in Corn Production Chain in Bafia, Centre Cameroon: Impact of Processing Techniques

Nguegwouo¹,

Njumbe²,

Njobeh³

et al. 2017

JPP

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Food safety is to be a vital component of food security, with mycotoxin contamination, a major contributing factor. In line with this, this study aimed at investigating the effect of maize maturity at harvest, and processing techniques on the aflatoxin and fumonisin levels in maize and maize products. Three maize maturity stages (80, 85, and 90 days after sowing), two drying processes (sun and barn drying), three storage periods (one, two and three months) and subsequent maize derivatives under these conditions were sampled. These were analysed for total aflatoxins and total fumonisins using quantitative ELISA and samples with total aflatoxins and total fumonisins exceeding regulated levels were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) to determine the sub-types of toxins present. Results obtained showed that all analyzed samples were contaminated with total aflatoxins (range: 0.8 to 20 µg/kg) and total fumonisins (range: 10 to 5990 µg/kg). Sun or barn drying for one week followed by one month usual storage resulted in significant total fumonisins contamination, emphasizing the need of at least two weeks of drying maize. It was also observed that processing techniques partly reduced the levels of toxins, mainly in maize products that have a sieving step.

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Section: Discussionmentioning

confidence: 64%

Aflatoxin and Fumonisin in Corn Production Chain in Bafia, Centre Cameroon: Impact of Processing Techniques

Nguegwouo¹,

Njumbe²,

Njobeh³

et al. 2017

JPP

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“…Buying food is a common coping strategy during scarcities and as one moves farther along the supply chain from the source of food production, the likelihood of purchasing foods which may have been contaminated with aflatoxin increases, due to inadequate storage and improper handling. Mutegi and colleagues [9], for example, found that many of the storage facilities in market outlets in Western Kenya were dusty and poorly ventilated and that groundnuts were packed in plastic materials which were likely to encourage aflatoxin contamination.…”

Section: Discussionmentioning

confidence: 99%

“…The level of risk of aflatoxin contamination is determined, in large part, by the quality of food drying, storage facilities and services at home and in the market place [5][6][7][8][9][10]. Foods stored in damp conditions and/or for prolonged periods of time (usually more than three months) can have increased levels of aflatoxin.…”

Section: Introductionmentioning

confidence: 99%

“…Similarly, elsewhere in Africa, Atehnkeng and colleagues [20] reported contamination of maize in three agro-ecological zones in Nigeria. In western Kenya, Mutegi and colleagues [9] showed that the most aflatoxin-contaminated foods were groundnut-based and that this compromised food quality for many households. In Cameroon, the risk of contamination by aflatoxin was found in cassava [6].…”

Section: Introductionmentioning

confidence: 99%

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Complex agricultural livelihoods and aflatoxin exposure in rural Uganda

Agol¹

2017

AJFAND

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Aflatoxins are secondary metabolites produced by Aspergillus flavus and A. parasiticus species of fungi. They are highly toxic and have been designated by the International Agency for Research on Cancer (IARC) as human carcinogens (Class 1: definitely carcinogenic to humans). High levels of exposure can cause acute hepatic necrosis and death while chronic exposure can cause carcinoma of the liver and possibly also growth impairment in children and compromised immunity. Contamination of crops most often occurs during harvest and storage, when damp, warm conditions allow the fungi to proliferate. Possible barriers to effective local interventions to reduce exposure were explored, by examining agricultural livelihoods and patterns of household food consumption within a population cohort in rural south west Uganda. Previous work in this cohort and elsewhere in Uganda showed that aflatoxin exposure was ubiquitous and that there are multiple sources of exposure. Data on agricultural practices were collected through a survey of 200 households; 22 of those were randomly selected for in-depth interviews. While crops such as maize, cassava, beans and groundnuts -all potential sources of aflatoxin -are grown, stored and consumed locally, the sale of home-grown foods, unfavourable climate, pests and diseases and limited labour, all facilitate food scarcities and subsequent insecurities leading to purchase of poorly stored foods which may also contain aflatoxins. Processed foods are easily accessible by many households, from the numerous trading centres established within villages. This paper gives background information on heterogeneity of household diets and seasonal trends in food consumption in rural Uganda and by so doing, identifies potential risk factors for aflatoxin contamination in the study area. Risks of aflatoxin contamination are multifaceted and this complexity makes it challenging to design and implement risk control measures and advocacy strategies. The argument of the paper is that the complexity of agricultural livelihoods and patterns of household food consumption in rural Uganda may mitigate the impact of simple, local interventions to reduce aflatoxin exposure. Therefore, intervention approaches need to take into account this complexity in order to minimize risk factors, especially amongst poor populations in rural areas.

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“…While both A. flavus and A. parasiticus can produce aflatoxin B toxins, A. parasiticus exclusively produce the G1 and G2 aflatoxins [3]. Recent studies have shown that peanuts in Kenya are highly contaminated with aflatoxins [6], but information gaps exist on the distribution of aflatoxin producing Aspergillus species. Further, few studies have been done to characterize the fungi that produce the different types of aflatoxins.…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Aflatoxigenic <em>Aspergillus </em>Species in Various Varieties of Peanuts Produced in Western Kenya

Menza

Muturi

Kamau

2017

Preprint

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Aflatoxin contaminates foods including peanuts. Aflatoxin is a carcinogenic toxin mainly produced bty Aspergillus flavus. Other Aspergillus species that rarely produce aflatoxins are A. nomius and A. niger. Aflatoxin is associated with liver failure, hepatocellular carcinoma (HCC) and death. Recent studies have shown that peanuts in Kenya are highly contaminated with aflatoxins but information gaps exist on the characterization of the Aspergillus species that produce aflatoxins in peanuts in Kenya. Therefore, this gap necessitated the determination of the Aspergillus species producing aflatoxins in peanuts from the main growing districts of Busia and Kisii Central districts. One hundred and two (102) peanuts samples were collected from farmers' in each district Aspergillus species were isolated from the peanut samples by using the dilution plate technique on modified Rose Bengal agar. Phenotypical characterization of the identified Aspergillus section flavus isolates from the peanuts samples was determined using the procedure of Mellon and Cotty. This study identified five (5) Aspergillus species as contaminants in peanuts analyzed in this study. They were Aspergillus flavus L-strain, Aspergillus flavus S-strain, Aspergillus parasiticus, Aspergillus niger and Aspergillus tamari. Overall, the occurrence of Aspergillus flavus L-strain and A. flavus S-strain were significantly higher than other species identified (H = 15.55, df = 4, P = 0.004) in peanuts from the two districts. However, A. flavus Sstrain was the most dominant species identified in the study with a mean occurrence of 45.1%. Aspergillus flavus L-strain was the most common isolate (58.8%) in peanuts from Busia district while A. flavus S-strain was the most common strain (60.2%) in peanuts from Kisii Central district. Overall, the occurrence of Aspergillus flavus L strain and A. flavus S strain were significantly higher than other species identified (H = 15.55, df = 4, P = 0.004) in peanuts from the two districts. However, A. flavus S-strain was the most dominant species (F=3.15, df =25, P=0.031) with an overall mean occurrence of 45.1%. The confirmation of occurrence of other species that produce toxins such as A. niger and A. tamarii which also produces cyclopiazonic acid suggests the need to screen peanuts for other carcinogenic mycotoxins.

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Incidence of aflatoxin in peanuts (Arachis hypogaea Linnaeus) from markets in Western, Nyanza and Nairobi Provinces of Kenya and related market traits

Cited by 72 publications

References 23 publications

Aflatoxin and Fumonisin in Corn Production Chain in Bafia, Centre Cameroon: Impact of Processing Techniques

Aflatoxin and Fumonisin in Corn Production Chain in Bafia, Centre Cameroon: Impact of Processing Techniques

Complex agricultural livelihoods and aflatoxin exposure in rural Uganda

Occurrence of Aflatoxigenic <em>Aspergillus </em>Species in Various Varieties of Peanuts Produced in Western Kenya

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