The occurrence of mycotoxins in fermented maize products

The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in Ghana

“…Studies by Kpodo et al (1996) showed that even though signiWcant increases in aXatoxin level occurred during the initial stages of fermentation in kenkey production, cooking of the dough for 3 h resulted in an 80% reduction in the levels of aXatoxin B 1 and G 1 and 35% reduction in aXatoxin B 2 and G 2 and citrinin was no longer detectable.…”

“…In recent years, the processing of maize into kenkey has been the subject of extensive research at the Food Research Institute of the Council for ScientiWc and Industrial Research, Ghana, in collaboration with the Department of Food Science, The Royal Veterinary and Agricultural University, Denmark in a project funded by DANIDA (Annan, Poll, Plahar, & Jakobsen, 2003;Annan, Poll, Sefa-Dedeh, Plahar, & Jakobsen, 2003a, 2003bHalm, Lillie, Sorensen, & Jakobsen, 1993;Halm, Osei-Yaw, Kpodo, & Amoa-Awua, 1996;Halm, Hornbaek, Arneborg, SefaDedeh, & Jespersen, 2004;Hayford, 1998;Hayford & Jespersen, 1999;Hayford, Petersen, Vogensen, & Jakobsen, 1999;Jespersen, Halm, Kpodo, & Jakobsen, 1994;Kpodo, 2003;Kpodo, Sorensen, & Jakobsen, 1996;Kpodo, Thrane, & Hald, 2000;Olsen, Halm, & Jakobsen, 1995). The dominant lactic acid bacteria responsible for the fermentation of maize during kenkey production have been characterised by both phenotypic and genotypic methods as Lactobacillus fermentum (Halm et al, 1993;.…”

Review on the qualitative and quantitative analysis of the mycotoxin citrinin

“…Contaminations of citrinin were reported in a number of agricultural commodities, foods, feedstuffs as well as biological fluids at geographically diverse locations (Abramson, Hulasare, White, Jayas, & Marquardt, 1999;Bailly, Querin, Le Bars-Bailly, Benard, & Guerre, 2002;CAST, 2003;Comerio, Fernandez Pinto, & Vaamonde, 1998;Gimeno & Martins, 1983;Heber, Lembertas, Lu, Bowerman, & Go, 2001;Kpodo, Sorensen, & Jakobsen, 1995;Meister, 2004;Phillips, Hayes, & Berndt, 1980a) (Table 1). However, these relative limited analytical data were based on diverse analytical methods with different sensitivity and accuracy.…”

Aflatoxin Contamination in Foods and Feeds: A Special Focus on Africa

“…Kpodo et al (1996) detected AF at levels as high as 289µg/kg in fermented maize dough in Ghana. The presence of AF was observed in all samples of fermented yams and plantains analyzed from the Southern region of Nigeria (Jonathan et al 2011) at levels ranging between 37.67 -96.34 µg/kg.…”