2 research outputs found
ASSAY FOR AFLATOXINS IN SOME LOCAL FOOD CONDIMENTS
Aflatoxins are secondary metabolites with toxicological properties that induce a variety of health
challenges when foods contaminated with these compounds are ingested. Aflatoxins are stable
under most food processing conditions and therefore persist to the final products. Fresh samples
of thirty two food condiments comprising of four each of Pleurotus tuber regium (Osu), Piper
guineense (Uziza), Xylopia aethiopica (Uda), Monodora mystrica (Ehuru), Citrullus vulgaris
(fermented mellon), Ricinus communis (Ogiri) Brachystegia eurycoma (Achi) and Origanum
syriacum (Offor) were assayed for fungi and presence of aflatoxins. The mean fungal counts
range from 1.2 x 104 in Pleurotus tuber regium to 8.2 x 109 in Brachystegia eurycoma. Eight
fungal spp were identified to include Aspergillus, Penicillium, Candida, Mucor, Rhizopus,
Geotricum, Saccharomyces and Fusarium. Aflatoxin assay by RIDA quick aflatoxin kit detected
two samples of Brachystegia eurycoma and a sample of Origanum syriacum with concentrations
≥ 20ppb. The best protection against mycotoxins is monitoring their presence in foods and feeds,
therefore, regular and routine analysis of food samples for possible presence of mycotoxins is
recommended. Education and training of food handlers is imperative, adoption of GMP and
HACCP application in food condiment preparation will curtail fungal contamination and
mycotoxin production in foods and feed product