Risk assessment of aflatoxin in red peppers from selected districts of Amhara region, Ethiopia

Adugna, Efrata; Abebe, Yohannes; Dejen, Muluken; Alemu, Marye; Guadie, Atnafu; Mulu, Mengistu; Bizualem, Endalkachew; Worku, Mintesnot; Tefera, Molla

doi:10.1080/23311932.2022.2123769

Cited by 5 publications

(5 citation statements)

References 27 publications

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“…Previous studies on Ethiopian hot red pepper from the local market in West Gojjam, Ethiopia, reported total AFs contamination levels of 11.7

g kg −1 . 6 Compared to the present study, studies conducted in Ethiopia, 29 Turkey, 12 , 41 and Libya 42 reported higher levels of AFB 1 and AFB 2 in raw red pepper. However, the AFG1 concentration found in the raw pepper samples was greater than that reported from Turkey 12 , 41 and Libiya.…”

Section: Resultscontrasting

confidence: 82%

“…Recovery gages how well a technique works to identify all relevant analytes in a sample. 29 The recovery of the procedure was tested by spiking experiments (recovery test) because there were no standardized or certified reference materials available in our laboratory. Recovery experiments were performed by spiking red pepper with AFs standards, and the same analytical procedures were applied to the spiked red pepper.…”

Section: Methodsmentioning

confidence: 99%

“…The estimated daily intake (EDI) due to the consumption of AFs -AFs-contaminated red pepper was assessed for AFB 1 , AFB 2 , AFG 1 , and AFG 2 . The dietary exposure was calculated as the ratio of the product of the AFs concentration (

g kg −1 ) relative to the daily intake of red pepper (g/person/day) in Ethiopia, 15 g, 5 to the average body weight (60 kg) 29 , 33 expressed in μg/kg bw/day.…”

Section: Methodsmentioning

confidence: 99%

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Exposure And Health Risk Assessment Of Aflatoxins In Hot Red Pepper Marketed In North Shewa Zone, Oromia Region, Ethiopia

Alemu Degefe,

Geleta

2024

Environ�Health�Insights

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Aflatoxins (AFs) are secondary metabolites mainly produced by Aspergillus flavus and A. parasiticus and their contamination of red peppers can cause hepatocellular carcinoma, growth retardation in children, immune suppression, and death. In addition, their presence in the red peppers can affect international trade and cause significant economic burdens. Thus, the objective of this study was to assess the level of AFs contamination in packed powder (from supermarkets) and raw red pepper samples commercially available in the towns of Fiche and Mukaturi. Furthermore, this study aimed to determine the potential health and cancer risks associated with the consumption of red pepper contaminated with AFs. Red pepper samples (raw and packed powder) were collected randomly from the Fiche and Mukaturi open markets. Then AFs in the samples were extracted using methanol: water (80:20, v/v). These extract samples were then cleaned up using an immunoaffinity column (IAC) and determined with a high-performance liquid chromatography-fluorescence detector (HPLC-FLD). The finding showed that the amount of AFB1, AFB2, and AFG1 in raw red pepper was found to be 3.19 ± 0.01, 0.19 ± 0.001, and 4.07 ± 0.01 μg kg−1, respectively. The raw red pepper samples had a total of 7.66 ± 0.01 μg kg−1 of AFs. On the other hand, the amount of AFB1, AFB2, and AFG1 in Afiya-packed red pepper was found to be 7.04 ± 0.03, 2.15 ± 0.06, and 0.50 ± 0.01 μg kg−1, while Mudayi packed red pepper contained 31.60 ± 0.22, 24.40 ± 0.17, 3.37 ± 0.02 and 2.48 ± 0.004 μg kg−1 of aflatoxins, respectively. Afiya and Mudayi packed powder peppers had a total AFs content of 10.4 ± 0.07 and 61.90 ± 0.28 μg kg−1, respectively. The total AFs concentrations in packed pepper powder samples were higher than maximum toleratable limits (MTLs) set by the European Commission Regulation (EU) 2023/915 (5.00 μg kg−1 for AFB1 and 10 μg kg−1 for total AFs). AFB1 (31.60 ± 0.22 μg kg−1) had the highest level of contamination, followed by AFB2 (24.40 ± 0.17 μg kg−1) in packed pepper powder. In the adult population, the estimated daily intake (EDI) of AFB1, AFB2, AFG1, and AFG2 ranged from 0.80 to 7.90, 0.04 to 6.10, 0.02 to 1.02, and 0.05 to 0.62 [Formula: see text]g kg−1 body weight (bw) per day, respectively. However, the Margins of Exposure (MOE) values and combined Margin of Exposure (MoET) for these chemicals were significantly lower than the safe margin (<10 000). Therefore, this study highlights the potential health risks associated with consuming AFs-contaminated red peppers and the need for stricter regulations and monitoring to ensure food safety.

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“…Previous studies on Ethiopian hot red pepper from the local market in West Gojjam, Ethiopia, reported total AFs contamination levels of 11.7

Section: Resultscontrasting

confidence: 82%

Section: Methodsmentioning

confidence: 99%

g kg −1 ) relative to the daily intake of red pepper (g/person/day) in Ethiopia, 15 g, 5 to the average body weight (60 kg) 29 , 33 expressed in μg/kg bw/day.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Exposure And Health Risk Assessment Of Aflatoxins In Hot Red Pepper Marketed In North Shewa Zone, Oromia Region, Ethiopia

Alemu Degefe,

Geleta

2024

Environ�Health�Insights

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“…The estimated daily intake of AFB 1 via the consumption of chili products was determined to be 0.98 and 2.96 ng/kg −1 bw day −1 in the present study. Studies elsewhere in Ethiopia reported an EDI of 0.13–15.8 ng/kg −1 bw day −1 43 , and those in Malaysia were 0.21–1.32 ng/kg −1 bw day −1 44 . This discrepancy might be due to differences in the concentrations and consumption data collected during the particular study period.…”

Section: Discussionmentioning

confidence: 95%

The occurrence and human health risk assessment of total and aflatoxin B1 in selected food commodities in Bhutan

Monger,

Mongar,

Dorji

et al. 2024

Sci Rep

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Aflatoxins are mycotoxins that contaminate staple foods globally and pose a significant health risk. To the best of our knowledge, information on the occurrence of aflatoxins in Bhutanese diets is scarce. This study aimed to estimate the aflatoxin levels in selected foodstuffs in Bhutan and determine the health risk associated with aflatoxin exposure. Ten different types of food commodities were randomly collected from farmers’ markets, shelves of supermarkets, and wholesale and retail shops from 20 districts of the country. The samples were subjected to analysis by an enzyme-linked immunosorbent assay for both total aflatoxins (B1, B2, G1 and G2) and aflatoxin B1. Among the 315 samples included, 48.81% and 79.35% were positive for total aflatoxins and aflatoxin B1, respectively. The overall mean total aflatoxin concentration was 11.49 ± 12.83 µg/kg, and that for B1 was 17.62 ± 23.99 µg/kg. The most prevalent food commodity with the highest aflatoxin contamination was chili products. In addition, the estimated daily intake and margin of exposure to aflatoxin B1 via the consumption of chili products ranged from 0.98 to 5.34 ng kg−1 bw day−1 and from 74.90 to 408.10, indicating a risk for public health. The liver cancer risk was estimated to be 0.01 and 0.007 cancers per year per 100,000 population resulting from the consumption of chili products. The present findings revealed the presence of total aflatoxins and aflatoxin B1 in the selected samples. The margin of exposure values was exorbitant, demanding a stringent public health measure. Notably, these results suggest the need for routine monitoring of aflatoxin contamination in the region and stress rigorous safety management strategies to reduce exposure.

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“…In Ethiopia, recent assessments highlighted serious mycotoxin contamination in key export commodities such as red pepper, soybean, and sesame. This has prompted calls for coordinated efforts to improve food safety practices and mitigate the risks associated with mycotoxins like aflatoxin and ochratoxin, which pose severe health risks, including liver damage and increased cancer risk [148]. In June 2016, an unidentified disease outbreak was reported among several families in two regions of central Tanzania.…”

Section: Recent Mycotoxin Outbreaksmentioning

confidence: 99%

The Role of Fungi in Food Production and Processing

Pouris,

Kolyva,

Bratakou

et al. 2024

Applied Sciences

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Fungi play an important and multifaceted role in the production and processing of food, influencing various stages from cultivation to consumption. This paper explores the complex relationship between fungi and food systems, highlighting their diverse contributions. Firstly, fungi serve as essential agents in food cultivation, aiding in the breakdown of organic matter and the recycling of nutrients, and promoting plant growth through symbiotic relationships. Moreover, fungi such as yeasts and molds are integral to fermentation processes, yielding a wide array of fermented foods and beverages with unique flavors and textures. Additionally, fungi are indispensable in the creation of enzymes and bioactive compounds utilized in food processing, enhancing the nutritional value, shelf life, and safety. However, certain fungal species pose significant challenges as food spoilage agents and mycotoxin producers, necessitating stringent quality control measures. Understanding the intricate interplay between fungi and food systems is essential for optimizing food production, ensuring food security, and mitigating the risks associated with fungal contamination. This paper synthesizes current research to elucidate the important role that fungus play in shaping the modern food industry and underscores the importance of ongoing scientific inquiry in harnessing their potential for sustainable and safe food production.

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Risk assessment of aflatoxin in red peppers from selected districts of Amhara region, Ethiopia

Cited by 5 publications

References 27 publications

Exposure And Health Risk Assessment Of Aflatoxins In Hot Red Pepper Marketed In North Shewa Zone, Oromia Region, Ethiopia

Exposure And Health Risk Assessment Of Aflatoxins In Hot Red Pepper Marketed In North Shewa Zone, Oromia Region, Ethiopia

The occurrence and human health risk assessment of total and aflatoxin B1 in selected food commodities in Bhutan

The Role of Fungi in Food Production and Processing

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