Abstract
<p>Peanut kernels of Homabay Local, Valencia Red, ICGV-SM 12991 and ICGV-SM 99568 cultivars were stored for six months in jute, polypropylene and polyethylene bags to assess the effect of storage bags, temperature and R.H. on fungal population and aflatoxin contamination. Moisture content (M.C.), fungal population and aflatoxin levels were determined before storage and after every 30 days during storage. Isolates of <em>Aspergillus flavus</em> and <em>A. parasiticus</em> were assayed for production of aflatoxin B1, B2, G1 and G2. The correlation between MC, population of <em>A. flavus</em> and <em>A. parasiticus</em> and aflatoxin levels in peanuts was also determined. Six fungal pathogens were commonly isolated from the peanut samples and occurred as follows in decreasing order: <em>Penicillium</em> spp. (106.6 CFU/g), <em>A. flavus</em> L-strain (4.8 CFU/g), <em>A. flavus</em> S-strain (2.9 CFU/g), <em>A. niger </em>(2.6 CFU/g), <em>A. parasiticus </em>(1.7 CFU/g) and <em>A. tamarii </em>(0.2 CFU/g). The overall population of <em>A. flavus</em> L-strain was 66% higher than that of <em>A. flavus</em> S-strain. Ninety one percent of <em>A. flavus</em> and <em>A. parasiticus</em> isolates produced at least one of the four aflatoxin types assayed, with 36% producing aflatoxin B1. Total aflatoxin levels ranged from 0 - 47.8 µg/kg with samples stored in polyethylene and jute bags being the most and least contaminated, respectively. Eighty nine percent and 97% of the peanut samples met the EU (? 4 µg/kg) and Kenyan (? 10 µg/kg) regulatory standards for total aflatoxin, respectively. Peanuts should be adequately dried to safe moisture level and immediately packaged in a container - preferably jute bags - which will not promote critical increases in fungal population and aflatoxin contamination.</p>
Highlights
Crops in tropical production areas throughout the world often become contaminated with aflatoxins, which are toxic fungal metabolites (Shephard, 2008)
Six fungal pathogens were commonly isolated from the peanut samples and occurred as follows in decreasing order: Penicillium spp. (106.6 CFU/g), A. flavus L-strain (4.8 CFU/g), A. flavus S-strain (2.9 CFU/g), A. niger (2.6 CFU/g), A. parasiticus (1.7 CFU/g) and A. tamarii (0.2 CFU/g)
Households and traders in Kenya commonly use polypropylene and polyethylene bags to store peanuts (Mutegi et al, 2013), while jute bags are recommended for storage (Kennedy & Devereau, 1994)
Summary
Crops in tropical production areas throughout the world often become contaminated with aflatoxins, which are toxic fungal metabolites (Shephard, 2008). Fungal growth and aflatoxin contamination of peanuts and other foodstuffs remains a challenge in developing countries where agricultural and food processing systems are not properly designed to handle food safety risks. Nyanza and Western provinces are the leading production regions of peanuts in Kenya with lower contribution from Eastern and Rift Valley provinces (United States Agency for International Development [USAID], 2010). Of the 25,098 hectares planted with peanuts in 2008, Nyanza accounted for 75.6%, Western for 16.3%, Eastern for 4.1% and Rift Valley for 4% of the total area. Nyanza and Western provinces account for 89% of peanuts output while 11% is produced in the rest of the country
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