scholarly journals INCIDENCE OF MYCOTOXINS IN MOULDY SMOKED DRIED FISH AND MEAT (KUNDI) MARKETED IN SOUTHWESTERN NIGERIA

2021 ◽  
Vol 4 (2) ◽  
pp. 9-11
Author(s):  
Fatima O. Wambai ◽  
Olusola Awotula ◽  
Oluwapelumi A. Oyedele ◽  
Chibundu N. Ezekiel ◽  
Adeyinka O. Akintunde ◽  
...  
Keyword(s):  
Low Income ◽  
Aflatoxin B1 ◽  
High Performance ◽  
Health Hazard ◽  
Meat Products ◽  
Fungal Species ◽  
Southwestern Nigeria ◽  
Ogun State ◽  
Dried Fish ◽  
Processing And Storage

The mycotoxicological safety of 85 mouldy dried fish (n=40) and meat (n=45) samples purchased from Ijebu-ode, Ogun State and Aleshinloye, Ibadan, Oyo State markets both in  South Western part of Nigeria respectively, was assessed due to heavy consumption of these animal protein sources by many low-income families in Nigeria. The presence of aflatoxigenic moulds and levels of aflatoxins in the samples were determined by the dilution plating technique and high performance thin-layer chromatographic method. The predominant fungal species isolated from the samples was Aspergillus niger-clade (49.65%); other species isolated include Aspergillus section Flavi (36.83%) and (13.52%). All samples analysed for mycotoxin presence were contaminated with aflatoxin B1. Aflatoxin B2, G1 and G2 were below detectable limits. About 13% of the samples had aflatoxin B1 concentration higher than the maximum acceptable level (10 ng/g). Results imply that the consumption of mouldy dried meat can result in serious public health hazard and hence there is need for advocacy programs to enlighten the populace on proper processing and storage of meat products.

scholarly journals Methods for Detection of Aflatoxins in Agricultural Food Crops

2014 ◽  
Vol 2014 ◽  
pp. 1-15 ◽  
Author(s):  
Alex P. Wacoo ◽  
Deborah Wendiro ◽  
Peter C. Vuzi ◽  
Joseph F. Hawumba
Keyword(s):  
High Performance ◽  
Aspergillus Parasiticus ◽  
Health Hazard ◽  
Fungal Species ◽  
Electrochemical Immunosensor ◽  
Aflatoxin Contamination ◽  
Primary Health ◽  
Layer Chromatography ◽  
Agricultural Food

Aflatoxins are toxic carcinogenic secondary metabolites produced predominantly by two fungal species: Aspergillus flavus and Aspergillus parasiticus. These fungal species are contaminants of foodstuff as well as feeds and are responsible for aflatoxin contamination of these agro products. The toxicity and potency of aflatoxins make them the primary health hazard as well as responsible for losses associated with contaminations of processed foods and feeds. Determination of aflatoxins concentration in food stuff and feeds is thus very important. However, due to their low concentration in foods and feedstuff, analytical methods for detection and quantification of aflatoxins have to be specific, sensitive, and simple to carry out. Several methods including thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), mass spectroscopy, enzyme-linked immune-sorbent assay (ELISA), and electrochemical immunosensor, among others, have been described for detecting and quantifying aflatoxins in foods. Each of these methods has advantages and limitations in aflatoxins analysis. This review critically examines each of the methods used for detection of aflatoxins in foodstuff, highlighting the advantages and limitations of each method. Finally, a way forward for overcoming such obstacles is suggested.

scholarly journals Monitoring of Aflatoxin B1 in Dry Aged Meats using a modified HPLC-FLD method

2021 ◽  
Vol 26 (4) ◽  
pp. 2885-2891
Author(s):  
HATICE AHU KAHRAMAN ◽  
HIDAYET TUTUN
Keyword(s):  
Aflatoxin B1 ◽  
High Performance ◽  
Limit Of Detection ◽  
Meat Products ◽  
Performance Parameters ◽  
Limit Of Quantification ◽  
Time Saving ◽  
Modified Method ◽  
Meat Samples

The presence of aflatoxins residues in meat and meat products occurs through ingestion of feeds contaminated with Aflatoxin B1 (AFB1) or during the processing of the meat products. Little research has been conducted concerning the detection of AFB1 on meat. The aim of this study was to modify the method for AFB1 determination by high performance liquid chromatography with fluorescence detection in dry aged meats. The aged meat samples used for determination of AFB1 were obtained from a commercial dry aged meat plants and produced for 28 days in a meat plant chiller. All meat samples were analyzed according to the modified method. The samples were cleaned to remove impurities by using a immunoaffinity column. Photochemical reactor was used for the recording and evaluation of the chromatograms. The analytical performance parameters showed that the method was specific for AFB1 detection in the meat samples. Recovery rate, reproducibility (RSDr%) and repeatability (RSDR%) were found to be 85.889%, 3.822% and 6.601%, respectively. Limit of detection and limit of quantification were 0.15 ng/mL and 0.501 ng/mL, respectively. AFB1 was not detected in the meat samples. Our results indicated that the method modified for monitoring AFB1 level in the meats was simple, time-saving and reliable.

scholarly journals Simultaneous Quantification of Aflatoxin B1, T-2 Toxin, Ochratoxin A and Deoxynivalenol in Dried Seafood Products by LC-MS/MS

Toxins ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 488
Author(s):  
Yijia Deng ◽  
Yaling Wang ◽  
Qi Deng ◽  
Lijun Sun ◽  
Rundong Wang ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Aflatoxin B1 ◽  
Limit Of Detection ◽  
Health Hazard ◽  
Limit Of Quantification ◽  
Potential Health ◽  
Simultaneous Quantification ◽  
Relative Standard ◽  
Seafood Products ◽  
Processing And Storage

Mycotoxins are secondary metabolites produced by fungi. These contaminate dried seafoods during processing and storage and represent a potential health hazard for consumers. A sensitive, selective and accurate liquid chromatography/tandem mass spectrometry (LC-MS/MS) method was established for simultaneous quantification of four common mycotoxins (aflatoxin B1 (AFB1), T-2 toxin (T-2), ochratoxin A (OTA) and deoxynivalenol (DON)) in dried shrimp, dried fish and dried mussel products. Mycotoxins were extracted from dried seafood samples by acetonitrile/water (85/15, v/v), subjected to ultrasound for 60 min at 20 °C and cleaned up by defatting with n-hexane. The sample matrix affected the linearity of detection (R2 ≥ 0.9974). The limit of detection (LOD) and limit of quantification (LOQ) in dried seafood products varied from 0.1 to 2.0 µg·kg−1 and 0.3 to 5.0 µg·kg−1, respectively. The method was validated by spiking samples with specific mycotoxin levels, and the recoveries, intra-relative standard deviation (RSDs) and inter-RSDs ranged between 72.2–98.4%, 2.8–10.6%, and 5.5–15.4%, respectively. This method was used to analyze 40 dried seafood products purchased from the Zhanjiang seafood market. Results of this product sampling showed that while no DON was detected, AFB1, T-2 and OTA were detected in 30.8%, 17.5% and 33.3% of the samples, respectively. AFB1, T-2 and OTA concentrations varied at 0.58–0.89, 0.55–1.34 and 0.36–1.51 µg·kg−1, respectively. Relatively high frequency of contamination and the presence of AFB1, OTA and T-2 residues indicate the need to monitor mycotoxins in dried seafood products.

scholarly journals HPLC Analysis of Aflatoxin B1 Contamination of Local and Foreign Brands of Cigarette Tobacco Popularly Consumed in Niger State North-Central Nigeria

2020 ◽  
pp. 241-248
Author(s):  
Ndagi Mohammed Saba ◽  
Musa Achimugu Dickson ◽  
Ogbiko Cyril
Keyword(s):  
Aflatoxin B1 ◽  
Hplc Analysis ◽  
Health Hazard ◽  
Growth Conditions ◽  
Storage Conditions ◽  
Cigarette Tobacco ◽  
Wide Range ◽  
Processing And Storage ◽  
Foreign Brands ◽  
And Storage

Under favorable growth conditions, fungi produced aflatoxins. Aflatoxin B1 (AFB1) categorized as a carcinogen is the most toxic and subject of regulation in foods and feeds in many countries. AFB1 contamination has been reported in a wide range of products including cigarette tobacco due to improper processing and storage conditions. This research aim at determining the concentration load of AFB1 mycotoxin in brands of cigarette tobacco commonly consumed in Lapai and Minna metropolis of Niger State Nigeria. Thirty-six (36) brands of cigarette tobacco were purchased in open markets in Minna and Lapai towns of Niger state, Nigeria. Residual AFB1 was extracted from the sample using standard procedures. HPLC analysis was used for the mycotoxin quantification. The result showed that all cigarette samples produces AFB1 with a concentration of 302 µg/mL and 18 µg/mL as the highest and lowest AFB1 concentration respectively for the local – Nigeria brands compared to 166 µg/mL and 8 µg/mL AFB1 concentration observed for the foreign brands. The findings from this study provide sufficient levels of contamination to pose significant health hazard for the consumer of the tobacco. Careful processing and storage is therefore advocated to eliminate or reduce the mycotoxin contamination of the cigarette brands.

scholarly journals Mycobiota and aflatoxin (B1 and B2) contamination of apricot kernels (Prunus armeniaca L.) from Jammu and Kashmir, India

2014 ◽  
Vol 15 (1&2) ◽  
pp. 69-76
Author(s):  
Pinky Bala ◽  
Dimple Gupta ◽  
Y. P. Sharma
Keyword(s):  
Aflatoxin B1 ◽  
High Performance ◽  
Fungal Species ◽  
Prunus Armeniaca ◽  
Aflatoxin Contamination ◽  
World Health ◽  
Jammu And Kashmir ◽  
Isolation Techniques ◽  
Apricot Kernels ◽  
Health Organization

The aim of the present work was to assess the mycoflora and evaluate the aflatoxin contamination in apricot kernels from Jammu and Kashmir. A total of 83 samples collected from different regions of Jammu province were analysed for the mycoflora by different isolation techniques. Twenty nine fungal species belonging to 16 genera were recorded from these samples during mycoflora analysis. Species of Aspergillus were found to be the most frequent colonizers followed by the Penicillium among all the recorded moulds. In view of the predominance of Aspergillus flavus, a known producer of aflatoxins, screening of 83 contaminated samples was carried out for total aflatoxin levels using thin layer chromatography (TLC) and high performance liquid chromatography (HPLC). Out of these, 20 samples detected positive for aflatoxin B1 and B2 and the level of contamination ranged from 72.43-216.88µg/g and 0.11-235.32µg/g respectively which exceeds the tolerance limit of 20µg/g set by World Health Organization. The present study constitutes the first report on the incidence of mycoflora and aflatoxin contamination in dried apricot kernels from the markets of Jammu and Kashmir.

scholarly journals Adsorption Mechanism of Patulin from Apple Juice by Inactivated Lactic Acid Bacteria Isolated from Kefir Grains

Toxins ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 434
Author(s):  
Pascaline Bahati ◽  
Xuejun Zeng ◽  
Ferdinand Uzizerimana ◽  
Ariunsaikhan Tsoggerel ◽  
Muhammad Awais ◽  
...  
Keyword(s):  
Electron Microscopy ◽  
High Performance ◽  
Apple Juice ◽  
Adsorption Mechanism ◽  
Health Hazard ◽  
Principal Component ◽  
Poor Quality ◽  
Potential Health ◽  
Potential Health Hazard ◽  
Kefir Grains

In the food industry, microbiological safety is a major concern. Mycotoxin patulin represents a potential health hazard, as it is heat-resistant and may develop at any stage during the food chain, especially in apple-based products, leading to severe effects on human health, poor quality products, and profit reductions. The target of the study was to identify and characterize an excellent adsorbent to remove patulin from apple juice efficiently and to assess its adsorption mechanism. To prevent juice fermentation and/or contamination, autoclaving was involved to inactivate bacteria before the adsorption process. The HPLC (high-performance liquid chromatography) outcome proved that all isolated strains from kefir grains could reduce patulin from apple juice. A high removal of 93% was found for juice having a 4.6 pH, 15° Brix, and patulin concentration of 100 μg/L by Lactobacillus kefiranofacien, named JKSP109, which was morphologically the smoothest and biggest of all isolates in terms of cell wall volume and surface area characterized by SEM (Scanning electron microscopy) and TEM (transmission electron microscopy). C=O, OH, C–H, and N–O were the main functional groups engaged in patulin adsorption indicated by FTIR (Fourier transform–infrared). E-nose (electronic nose) was performed to evaluate the aroma quality of the juices. PCA (Principal component analysis) results showed that no significant changes occurred between control and treated juice.

scholarly journals Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1537
Author(s):  
Danuta Jaworska ◽  
Elżbieta Rosiak ◽  
Eliza Kostyra ◽  
Katarzyna Jaszczyk ◽  
Monika Wroniszewska ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sensory Quality ◽  
Meat Products ◽  
Black Pepper ◽  
Poultry Meat ◽  
Piper Nigrum ◽  
Thymus Vulgaris ◽  
Processing And Storage ◽  
And Storage

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three types of spices in two forms—dry spices and industrial extracts were examined. Popular seasoning additives of oregano (Origanum vulgare), thyme (Thymus vulgaris) and black pepper (Piper nigrum) at 0.3% of dry herbal or 0.003% as industrial extract were added to minced meat. The microbiological, chemical and sensory tests were performed at specified times and storage temperature. Based on the studied criteria, products maintained constant and adequate quality by up to 10 days while stored in 4 °C. In the case of all tested samples, the overall sensory quality began to deteriorate after 10 days of storage. The preservative role of herbs and extracts in meat products during processing and storage was observed. Oregano and black pepper in both forms maintained good microbial quality and showed their inhibitory effects on the growth of psychrotrophic bacteria. It was observed that dried herbs revealed a stronger antioxidant effect than additives in the form of extracts. The studied dried herbs played an antioxidant, antimicrobial and preservative role in meat products during processing and storage.

scholarly journals PSV-25 Detection of heart and aorta tissue peptide markers by the multiple-reaction monitoring method

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 362-363
Author(s):  
Daniil Khvostov ◽  
Natalya Vostrikova ◽  
Irina M Chernukha
Keyword(s):  
Amino Acid ◽  
High Performance ◽  
Multiple Reaction Monitoring ◽  
Meat Product ◽  
Meat Products ◽  
Amino Acid Sequences ◽  
Composition Analysis ◽  
Reaction Monitoring ◽  
Russian Science ◽  
Monitoring Method

Abstract Functional, particularly personalized meat-based foods are of more in demand by a consumer today. Functional additives, such as plant components and animal proteins from bovine or porcine tissues have been successfully used. With many ingredients added to foods, it is important to provide quality and composition monitoring to confirm the products’ authenticity, to identify undeclared or rarely used types of raw meat in product formulations. For example, if animal heart tissue is a component of a product formulation or if aorta tissue presents in a product due to improper trimming. Different methods are used to identify raw materials, including new approaches in proteomics and peptidomics that are considered the most effective modern methods nowadays. The purpose of the study is meat product composition analysis and special biomarker peptide identification to confirm the presence of heart and aorta tissue in a finished meat product. Over 20 amino acid sequences were checked based on earlier obtained data. Those amino acid sequences were analyzed with a high-performance liquid chromatography with mass spectrometric detection as described. The MS settings were selected using the Skyline. Signal-to-Noise ratio (S/N) over 10 units were used to choose the best peptide candidates. Seven peptides were found in porcine hearts. The best candidate was peptide VNVDEVGGEALGR (S/N - 73.10±5.3) from β-Hemoglobin. Two marker peptides from serum albumin were selected for pork aorta: TVLGNFAAFVQK (S/N 53.51±2.4) and EVTEFAK (S/N 31.69±4.1). These biomarkers showed the best detection and specificity. The multiply reaction monitoring method made it possible to identify the most/best specific peptides—biomarkers that could confirm the heart and/or aorta in meat products. The method can be used for comparative research or identification of best peptides that are specific to any type of animal tissue. The work was supported by the Russian Science Foundation, project no. 16-16- 10073.

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