Mycobiota and identification of aflatoxin gene cluster in marketed spices in West Africa

Gnonlonfin, Gbemenou Joselin Benoit; Adjovi, Y.C.S.; Tokpo, A.F.; Agbekponou, E.D.; Améyapoh, Yaovi; Souza, Comlan de; Brimer, Leon; Sanni, Ambaliou

doi:10.1016/j.foodcont.2013.04.021

Cited by 16 publications

(11 citation statements)

References 38 publications

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“…in peppers from open markets compared to retail stores. Gnonlonfin et al () reported the detection of Aspergillus , Penicillium , and other genera in dried and milled spices collected in southern Benin and Togo. A. flavus was isolated from all the samples.…”

Section: Resultsmentioning

confidence: 99%

“…were also found to contaminate pepper samples in Sri Lanka (Yogendrarajah et al, 2014). Vyhnánek et al (2017) Gnonlonfin et al (2013) (Nganou et al, 2014;Prelle, Spadaro, Garibaldi, & Gullino, 2014). OTA is known to have nephrotoxic, hepatotoxic, immune-toxic, and teratogenic properties, and classified in the group 2B (possible human carcinogen) by the International Agency for…”

Section: Incidence Of Different Fungal Genera Contaminating Spice Smentioning

confidence: 99%

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Fungal contamination of food commodities in Durban, South Africa

Olagunju

Mchunu

Venter

et al. 2018

Journal of Food Safety

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The study investigated the occurrence of natural fungal contaminants in food commodities consumed in Durban, South Africa. A total of 110 samples including Bambara groundnut, maize and maize‐derived products, rice, and spices were collected from open markets and retail stores and screened for fungal contaminants using conventional and molecular methods. A total of 179 isolates belonging to fungal genera including Aspergillus, Penicillium, and Fusarium were recovered. Aspergillus (52.5%) and Penicillium (31.8%) were the most prevalent genera, contaminating 85.5% and 51.8% of the total samples analyzed, respectively. Bambara groundnut (100%), spices (89.5%), rice (86.9%), and maize and maize‐derived products (71.9%) were contaminated by Aspergillus sp. Bambara groundnut (64.7%) and spices (44.7%) were contaminated by Aspergillus flavus. Penicillium citrinum was recovered from spices (71.1%), Bambara groundnut (61.7%), rice (34.8%), and maize and maize‐derived products (31.3%). Some of the isolated fungi are mycotoxin producers and their detection raise concerns on consumers' health. Practical applications Fungal contamination of agricultural products poses a challenge to global food security. Mycotoxins, the toxigenic metabolites produced by some fungal species, are not completely destroyed by processing operations, and are carried over into processed food, through which they may cause harm to consumers. Routine tests on the mycological quality of consumer goods have therefore become pertinent. This study reports the isolation of live pathogenic fungi in commonly consumed food commodities, necessitating the need for regular routine checks to ensure the mycological safety of agricultural products offered for sale to consumers. As proliferation of these fungi is influenced by storage conditions, this study will also contribute to devising appropriate storage management techniques for these commodities.

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Section: Resultsmentioning

confidence: 99%

Section: Incidence Of Different Fungal Genera Contaminating Spice Smentioning

confidence: 99%

Fungal contamination of food commodities in Durban, South Africa

Olagunju

Mchunu

Venter

et al. 2018

Journal of Food Safety

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“…Even though spices are generally used in small amounts, they represent an important vector of microbial contamination due to the conditions under which they were grown, harvested and processed (Romagnoli et al 2007;Gnonlonfin et al 2013).Fungi are the most represented microbial flora isolated from these products. They are able to grow on, and this may subsequently lead to mycotoxin contamination (Kocic-Tanackov et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Ochratoxin A in black pepper, white pepper and clove sold in Yaoundé (Cameroon) markets: contamination levels and consumers’ practices increasing health risk

et al. 2018

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Background: Spices are widely consumed in Cameroon, but there is no data available concerning their mycotoxin contamination. A cross-sectional study was conducted from February to June 2017 to assess the occurrence of Ochratoxin A (OTA) in black pepper, white pepper and clove sold in three main markets of Yaoundé (the capital of Cameroon), and the health risk that can be associated taking into account consumers' practices during and after purchase.

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“…Aflatoxin is a mycotoxin of particular significance to human health due to its carcinogenicity (Strosnider et al., ) and emerging evidence of a negative impact on child growth (Gong et al., ; Turner et al., ). Crop stress, due to for example drought or pest infestation, as well as inadequate drying and poor storage, makes crops more vulnerable to infection with Aspergillus , the fungus that produces aflatoxin (Gnonlonfin et al., ). While visible mold may be an indication that contamination is present, high levels of aflatoxin can be present in foods with no noticeable impurity.…”

Section: Introductionmentioning

confidence: 99%