&lt;i&gt;Fusarium&lt;/i&gt; spp. and levels of fumonisins in maize produced by subsistence farmers in South Africa

Ncube, Edson; Flett, B. C.; Waalwijk, C.; Viljoen, Altus

doi:10.4102/sajs.v107i1/2.367

Cited by 45 publications

(33 citation statements)

References 19 publications

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“…The overall mean aflatoxin level of 2.94 µg/kg (Table 3) was lower than maximum tolerable limit of 10 µg/kg by EAC standards [17], and lower than those reported from other studies in Africa [18][19][20]. All samples contained aflatoxin at levels below the maximum tolerable limits and hence were fit for consumption.…”

Section: Total Aflatoxin and Fumonisin Contamination In Maizementioning

confidence: 56%

Assessment of pre-harvest aflatoxin and fumonisin contamination of maize in Babati District, Tanzania

Nyangi¹,

Beed²,

Mugula³

et al. 2016

AJFAND

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A survey was conducted in 2013 to establish total aflatoxin and total fumonisin in maize, as well as farmers' practices relating to maize cultivation and awareness of mycotoxins, in three villages of Babati District, northern Tanzania. Quantification of total aflatoxin and fumonisin was done using enzyme-linked immunosorbent assay (Reveal AccuScan ® Neogen, USA) and the results were confirmed using Liquid Chromatography Tandem Mass Spectrometer. The mean aflatoxin was 2.94 µg/kg and all samples (n=440) were within the East African Community (EAC) standard of 10 µg/kg for total aflatoxin, but the mean fumonisin was 5.15 mg/kg, more than double the EAC standard of 2 mg/kg, and 35% of samples exceeded this standard. Maize samples obtained from farmers in the village in the mid altitude, dry zone had significantly higher mean aflatoxin (3.32 µg/kg) and significantly lower mean fumonisin (3.17 mg/kg) than maize from the other two villages (in the high and mid altitude, high rainfall zones). Most farmers (n=442) were male (72%), educated to primary school level (77%) and aware of mycotoxins (62%). As well as participating in a development program, Africa Research in Sustainable Intensification for the Next Generation, most (86%) farmers had experience of working with other development programs. All farmers used flat planting, most used improved seeds (98%), ox ploughing (78%), insecticides (78%) and early planting (36%). Practices associated with mycotoxins were planting time, tillage methods, previous season planted crops, and use of insecticides. Awareness of mycotoxins and climatic conditions were also associated with mycotoxin prevalence. In conclusion, good practices are associated with acceptable aflatoxin levels and should be continued. However, the high level of fumonisins warrants further investigation.

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Section: Total Aflatoxin and Fumonisin Contamination In Maizementioning

confidence: 56%

Assessment of pre-harvest aflatoxin and fumonisin contamination of maize in Babati District, Tanzania

Nyangi¹,

Beed²,

Mugula³

et al. 2016

AJFAND

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“…The spectrum and levels of the other mycotoxins reported in this study, especially the increased levels in stored yellow maize grain, are similar to those previously reported across sub-Saharan Africa. This provides further evidence that mycotoxin contamination of maize and especially their accumulation under poor storage conditions remain a major food safety challenge warranting urgent attention in many countries in SSA (Udoh et al, 2000; Kankolongo et al, 2009; Ncube et al, 2011; Warth et al, 2012; Abia et al, 2013a; Adetunji et al, 2014a). …”

Section: Resultsmentioning

confidence: 79%

Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production

et al. 2015

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Bacterial diversity and community structure of two maize varieties (white and yellow) during fermentation/steeping for ogi production, and the influence of spontaneous fermentation on mycotoxin reduction in the gruel were studied. A total of 142 bacterial isolates obtained at 24–96 h intervals were preliminarily identified by conventional microbiological methods while 60 selected isolates were clustered into 39 OTUs consisting of 15 species, 10 genera, and 3 phyla by 16S rRNA sequence analysis. Lactic acid bacteria constituted about 63% of all isolated bacteria and the genus Pediococcus dominated (white maize = 84.8%; yellow maize = 74.4%). Pediococcus acidilactici and Lactobacillus paraplantarum were found at all steeping intervals of white and yellow maize, respectively, while P. claussenii was present only at the climax stage of steeping white maize. In both maize varieties, P. pentosaceus was found at 24–72 h. Mycotoxin concentrations (μg/kg) in the unsteeped grains were: white maize (aflatoxin B1 = 0.60; citrinin = 85.8; cyclopiazonic acid = 23.5; fumonisins (B1/B2/B3) = 68.4–483; zearalenone = 3.3) and yellow maize (aflatoxins (B1/B2/M1) = 22.7–513; citrinin = 16,800; cyclopiazonic acid = 247; fumonisins (B1/B2/B3) = 252–1,586; zearalenone = 205). Mycotoxins in both maize varieties were significantly (p < 0.05) reduced across steeping periods. This study reports for the first time: (a) the association of L. paraplantarum, P. acidilactici, and P. claussenii with ogi production from maize, (b) citrinin occurrence in Nigerian maize and ogi, and (c) aflatoxin M1, citrinin and cyclopiazonic acid degradation/loss due to fermentation in traditional cereal-based fermented food.

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“…Losses also occur where pathogens contaminate grain or other edible produce with mycotoxins. The cost of deoxynivalenol contamination of wheat alone by Fusarium graminearum has cost the US and Canada an estimated $3 billion since 1990 (Ward et al, ); in Southern Africa, where subsistence farmers are often forced to consume contaminated grain, the cost in human suffering must also be considered (Ncube et al, ). The best strategy for controlling plant diseases includes using resistant crop cultivars, and for plant breeders to develop these, an understanding of plant–pathogen interactions is essential.…”

Section: Translating Plant Proteomics Knowledge Towards Food Securitymentioning

confidence: 99%

A decade of plant proteomics and mass spectrometry: Translation of technical advancements to food security and safety issues

Agrawal¹,

Sarkar

Righetti

et al. 2013

Mass Spectrometry Reviews

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Agrawal, G.K. et al. (2013). A decade of plant proteomics and mass spectrometry: Translation of technical advancements to food security and safety issues. AbstractTremendous progress in plant proteomics driven by mass spectrometry (MS) techniques has been made since 2000 when few proteomics reports were published and plant proteomics was in its infancy. These achievements include the refinement of existing techniques and the search for new techniques to address food security, safety, and health issues. It is projected that in 2050, the world's population will reach 9-12 billion people demanding a food production increase of 34-70% (FAO, 2009) from today's food production. Provision of food in a sustainable and environmentally committed manner for such a demand without threatening natural resources, requires that agricultural production increases significantly and that postharvest handling and food manufacturing systems become more efficient requiring lower energy expenditure, a decrease in postharvest losses, less waste generation and food with longer shelf life. There is also a need to look for alternative protein sources to animal based (i.e., plant based) to be able to fulfill the increase in protein demands by 2050. Thus, plant biology has a critical role to play as a science capable of addressing such challenges. In this review, we discuss proteomics especially MS, as a platform, being utilized in plant biology research for the past 10 years having the potential to expedite the process of understanding plant biology for human benefits. The increasing application of proteomics technologies in food security, analysis, and safety is emphasized in this review. But, we are aware that no unique approach/technology is capable to address the global food issues. Proteomics-generated information/resources must be integrated and correlated with other omics-based approaches, information, and conventional programs to ensure sufficient food and resources for human development now and in the future

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<i>Fusarium</i> spp. and levels of fumonisins in maize produced by subsistence farmers in South Africa

Cited by 45 publications

References 19 publications

Assessment of pre-harvest aflatoxin and fumonisin contamination of maize in Babati District, Tanzania

Assessment of pre-harvest aflatoxin and fumonisin contamination of maize in Babati District, Tanzania

Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production

A decade of plant proteomics and mass spectrometry: Translation of technical advancements to food security and safety issues

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