Risk Assessment of Mycotoxins Intake through the Consumption of Maize, Peanuts, Rice and Cassava in Côte D’Ivoire

Abstract

Mycotoxins are secondary metabolites of filamentous fungi that colonize a wide range of crops, including cereals and oilseeds, both in the field and after harvest, especially during storage. Several studies carried out on the occurrence of mycotoxins in crops and their derived products such as maize, peanuts, rice and attieke (cassava product), reported substantial levels of Aflatoxins (AFs), Fumonisins (FBs), Ochratoxin A (OTA) and Zearalenone (ZEA). The aim of the present study was to analyze findings available on Aflatoxins, Ochratoxin A and Fusarium toxins occurrence in maize, peanuts, rice and attieke in order to assess the exposure level and cancers risk in the Ivorian population. References and publications related to OTA in Côte d'Ivoire were searched and selected. Medline/PubMed, Elsevier Bibliographic Databases, BioInfoBank Library, DOAJ (Directory of Open Acess Journal), Australian Journal of Basic and Applied Sciences and https://medwelljournals.com/home.php were used as databases. Data available showed Estimated Daily Intake (EDI) of AFs and OTA were above of their Tolerable Daily Intake (TDI) as recommended by the Joint FAO/WHO Experts Committee on Food Additives through rice, maize, peanut and attieke consumption in Côte d'Ivoire. In addition, there is a veritable incidence of cancers with the abundant and frequent consumption of foods maize, rice, peanuts and attieke. However, maize and rice seemed to be sources of FBs and ZEA exposure in the population. In brief, there is a need to improve postharvest practices and to institutional strengthening for foods check.

A review of toxigenic fungi and mycotoxins in feeds and food commodities in West Africa

“…Among the twenty predominant toxins, AFs, ochratoxin A, FBs, and ZEN are known to cause food safety concerns due to their toxicity (Chilaka and Mally, 2020). These mycotoxins are classified as mutagenic, carcinogenic, or teratogenic based on their toxicity activity under chronic conditions (Kouadio, 2022). Aflatoxins are classified as human carcinogens in Group 1, and FBs and OTs are classified as possible human carcinogens (Group 2B), while ZEN is not recognised as a human carcinogen (Omotayo et al, 2019).…”

“…Most countries and some international organisations have established strict regulatory mechanisms for mycotoxins in order to control their presence in food and feed, prohibit the trade of contaminated products, and thus reduce the impact on human and animal health on the economy (Kouadio, 2022). Regulated control of mycotoxins in food commodities on local food is unfortunately rare in some West African countries (Kouadio, 2022).…”

“…Most countries and some international organisations have established strict regulatory mechanisms for mycotoxins in order to control their presence in food and feed, prohibit the trade of contaminated products, and thus reduce the impact on human and animal health on the economy (Kouadio, 2022). Regulated control of mycotoxins in food commodities on local food is unfortunately rare in some West African countries (Kouadio, 2022). Only a few countries in West Africa, including Ghana, Ivory Coast, Nigeria, and Senegal, amongst other countries in this region, have regulatory control of mycotoxins (Adetunji et al, 2014;Agbetiameh et al, 2018;FAO, 2004).…”

“…National agency for food and drug administration and control (NAFDAC) in Nigeria has set regulatory limits for AFB 1 in dairy feed and milk of 5 and 0.5 μg/kg, respectively (Kemboi et al, 2020). For Ghana, the regulatory standards for aflatoxins (B 1 , B 2 , G 1 , and G 2 ) in maize and groundnuts are 15 and 20 μg/kg, respectively, while in Ivory Coast, regulation for aflatoxins in complete feedstuffs is limited to 10 μg/kg (FAO, 2004;Kemboi et al, 2020;Kouadio, 2022). Most developing countries adopt the regulatory regimes of developed countries (Matumba et al, 2015).…”

Influence of ozonation and roasting on functional, microstructural, textural characteristics, and aflatoxin content of groundnut kernels

“…The presence of such compounds is helpful in weight loss (Fernández-Rodríguez et al, 2021), reduction of cardiovascular risks (Luu et al, 2015), cancer risk (Lee et al, 2018), and glycemic regulation (Wien, Oda, & Sabaté, 2014). However, mycotoxins which are secondary metabolites of fungi, multiply in the field as well as after the harvesting, that is, during storage of cereals and oilseeds crops (Kouadio, 2022). In the field, temperatures (28-34 C) associated with water stress during groundnut kernel formation are favorable for infection by fungi and production of aflatoxins (Battilani et al, 2008;Craufurd et al, 2006).…”