Enumeration of the sanitary status, microbiota, and mycotoxins in processed cassava products from Madagascar and Tanzania.
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Date
2018-12-18
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Abstract
Cassava processing practices vary among communities and countries with implications for
food safety. The study examined the microbiota and microbial metabolite profiles of 126
samples of sun-dried cassava products: grits, improved chips, improved flour, kivunde, and
makopa from Tanzania, and mangahazo maina from Madagascar. All samples were free of
Salmonella spp. Only 12.5% makopa, 6.7% of mechanically processed flour, and 25% of chips
conformed to yeast/mold regulatory limits (103
cfu/g). Among the most agriculturall important mycotoxins, aflatoxins (B1, B2, G1, and M1) were detected in 6.3–11.9%, fumonisins (B1, B2 and B3) in 3.2–41.3%, and zearalenone in 41.3% of the samples. A few
samples of improved chips, improved flour, and makopa contained high aflatoxin B1 content.
Some emerging mycotoxins: emodin, beauvericin, moniliformin, sterigmatocystin, alternariol
methyl ether, nivalenol, mycophenolic acid, enniatin B, and enniatin B1 were detected. The
most prevalent microbial metabolites were emodin (75.4%), tryptophol (67.5%), equisetin
(61.9%), and beauvericin (51.6%), at mean concentrations of 8.8 µg/kg, 794.1 µg/kg, 277.2
µg/kg, and 29.5 µg/kg, respectively. Emodin and Beauvericin are the only emerging mycotoxins in this group and the mean concentrations are the lowest. Nevertheless, regular surveillance along the cassava food chain is recommended for early detection of emerging mycotoxins to prevent health problems associated with ingestion of unexpected toxins in foods.
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Abass, A., Adegoke, G., Gasper, A., Awoyale, W., Mlingi, N., Ranaivoson, R., Andrianavalona, V., Randrianarivelo, R. and Mneney, A. (2019): Enumeration of the sanitary status, microbiota, and mycotoxins in processed cassava products from Madagascar and Tanzania. Food Control, Food Control 99: 164–170. https://doi.org/10.1016/j.foodcont.2018.12.025.