FUNGAL CONTAMINATION AND MYCOTOXINS’ OCCURRENCE IN PEANUT BUTTERS MARKETED IN ABIDJAN DISTRICT (CÔTE D’IVOIRE)

Zamblé BOLI, Lessoy ZOUE, Rose KOFFI-NEVRY, Marina KOUSSEMON

Abstract

This  study  was  carried  out  in  order  to  assess  the  detection  of  fungi  contamination  and mycotoxins (Aflatoxin B1 and Ochratoxin A) levels in peanut butters sold in retail markets in Abidjan District.  Samples  were  aseptically  collected  and  analyzed  by  using  agar  method  dilution  for  fungi enumeration  and  HPLC  for  AFB1  and  OTA  quantification.  The  fungal  isolates  included  Mucor, Alternaria,  Helmintosporium,  Geotrichum,  Fusarium,  Cladosporium, Penicillium  and  Aspergillus genera.  The  predominant  fungi  belonged  to  Aspergillus  genus  (20.22  –  51.65  %)  followed  by Helmintosporium (0 – 47.44 %) and Penicillium (0 – 41.54%). The mycotoxigenic fungi were isolated with a frequency of 14.81; 13.95; 9.1 and 21.62 % for Aspergillus versicolor, Aspergillus ochraceus, Aspergillus  flavus  and  Aspergillus  parasiticus,  respectively.  Mycotoxins  (AFB1  and  OTA)  were detected in the marketed peanut butters. Their contents varied from  0.23  to  2.49  µg/kg  for  AFB1 and  0.53   to  2.23  µg/kg   for  OTA . The  coexistence of aflatoxins and ochratoxin A (OTA) in the analyzed peanut samples was also established. The results showed that peanut butters sold in Abidjan District  were  highly  contaminated  and  therefore  unacceptable  for  human  nutrition.  So,  good manufacturing  processing  including sorting  and  good  hygiene  practices  would  help  to  minimize
mycotoxin occurrence in order to obtain good sanitary peanut butters.

Full Text:

PDF

Refbacks

  • There are currently no refbacks.




Copyright © 2016-2018 Food Engineering Faculty, Stefan cel Mare University of Suceava, Romania