Abstract
The main aim of this study was to investigate levels of total aflatoxin and aflatoxin M1 in bokina, a home-made non-alcoholic beverage prepared from dairy milk, millet and sugar. Bokina, dairy milk and millet were purchased monthly over a period of 7 months from bokina producers at Ashaiman and Nima, in Ghana. Total aflatoxin and aflatoxin M1 levels in these samples were measured using a fluorometric procedure and High-Performance Liquid Chromatography. Aflatoxin levels in bokina samples ranged from 1.0 to 21.0 ppb for Ashaiman samples and 1.0 to 23.0 ppb for Nima samples. Out of 21 samples from each site 1 from Ashiaman and 2 from Nima had levels total aflatoxin above the acceptable limit of 20 ppb. Similarly, total aflatoxin levels millet samples ranged from 1.0 to 55.0 ppb for Ashaiman and 5.0 to 53.0 ppb for Nima samples, with 2 samples from Ashiaman and 6 from Nima having levels above 20ppb. The levels of Aflatoxin M1 in milk ranged from 0.09 to 6.20 ppb for Ashaiman samples and 0.13 to 12.55 ppb for Nima samples. Out of the samples, 12 from Ashiaman and 10 from Nima (n=21) had levels of Aflatoxin M1 above the acceptable limit of 0.5 ppb. Bokina samples tested were contaminated with aflatoxin. All doses of aflatoxin have a cumulative effect on the risk of cancer. Therefore, farmers and bokina producers must be educated on good storage practices and monitored to protect the public from aflatoxin exposure and toxicity. The study was self-funded.
Highlights
Aflatoxins (B1, B2, G1 and G2) are a group of highly toxic metabolites produced by the fungi Aspergillus flavus and Aspergillus parasiticus.[1]
Six (28.6%) of the millet samples from Nima, had total aflatoxin levels that were above the acceptable limit
Ranges of aflatoxin levels recorded in the samples are shown in columns 3 and 5
Summary
Aflatoxins (B1, B2, G1 and G2) are a group of highly toxic metabolites produced by the fungi Aspergillus flavus and Aspergillus parasiticus.[1] Aflatoxin B1 (AFB1) is the most toxic and potent carcinogen that occurs naturally in various foods such as maize, groundnuts, millet, rice and other grains.[2,3]. Consumption of foodstuffs contaminated by aflatoxins may lead to hepatotoxic or carcinogenic effects. Acute aflatoxin exposure is toxic to the liver and may cause death in a few days.[5,6] Chronic exposure to aflatoxin could result in liver cancer in individuals infected with the hepatitis B virus.[4] On the other hand, this exposure is reported to compromise immunity and interfere with the metabolism of proteins and multiple micronutrients that are critical to health and growth in children.[7]
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