Monitoring of Aflatoxin contamination at market food chain in east java

Abstract

Peanut is a cheapest source of protein especially for developing countries communities and mostly it obtained from traditional markets. Earlier studies showed that aflatoxin incidence was relatively less at the farmer/trader levels while it is significantly higher at retail levels especially in traditional markets. Present study was conducted to understand the factors leading to the post-harvest building up of aflatoxin in peanuts sold in traditional market and in supermarket. This study was carried out at Pasuruan regency, East Java Province, Indonesia from March 2005 to June 2006. During study period peanut grains were collected from wholesalers, retailers and supermarkets at three months interval. In each sampling point, 2kg of grains was obtained and then was divided into eight parts for the analysis of parameters namely seed moisture content, physical quality, Aspergillus flavus infection and aflatoxin B1 contamination. The results showed that seed water contents at wholesalers, collectors, and retailers in traditional wet markets were almost lower than 10%. They were thus 'safe' from aflatoxin B1 contamination as seed moisture contents were below the aflatoxin risk zone. Time of sampling did not affect the level of aflatoxin B1 contamination. Under controlled condition generated from air-tight container, the influence of seed moisture content and A. flavus infection on aflatoxin production was significant.

Penetapan Kadar Aflatoksin B1, B2, G1, dan G2 pada Olahan Kacang Tanah dengan Metode HPLC

“…Penelitian Rahmianna & Yusnawan (2015) menemukan lebih dari 10 ppb kontaminasi aflatoksin pada kacang tanah yang dijual di pasar dan pedagang tradisional, dan lebih dari 3000 ppb menggunakan metode ELISA. Menurut penelitian lain, cemaran aflatoksin kedelai adalah 107,1 ppb dari 100 gram kedelai dalam produksi sari kedelai (Utami et al, 2012).…”

Changes of Chemical Composition and Aflatoxin Content of Peanut Products as Affected by Processing Methods

“…Aflatoxins are heat resistant and less water soluble (Abrar et al 2013), hence they cannot be eliminated 100% during processing. Most existing studies in Indonesia report the final aflatoxin contents in peanut food products collected from the markets (Razzazi-Fazeli et al 2004, Ambarwati et al 2011, Rahmianna and Yusnawan 2015, while information on their content or reduction during different food processing is still lacking. Limited study on aflatoxin reduction was noted during the preparation of peanut oil, oncom and peanut butter (Fardiaz 1991), and selected products derived from peanut kernels collected from local market (Ginting et al 2018).…”