Abstract
Mold infestation and occurrence of aflatoxins were investigated in 66 samples of dried spices and aromatic herbs powder (SAH) as commercialized in Benin and its neighboring countries. The samples were randomly collected from markets, supermarkets, and processing sites. Mold counts were enumerated according to standard method and aflatoxins levels were assessed using high‐performance liquid chromatography coupled with fluorescence detection (HPLC‐FLD). The results revealed that mold counts of samples ranged between 2.62 and 4.34 LogCFU/g. Aflatoxin B1 contents were between 0.46 μg/kg and 84.84 μg/kg with 40% of samples exceeding the recommended limit of 5 μg/kg. Aflatoxins G1 and G2 levels were low in general with means values varying from 0.24 to 8.56 μg/kg, and 0.11 to 3.68 μg/kg, respectively. Fifty‐two percent (52%) of samples analyzed contained total aflatoxins levels lower than the stipulated limit of 10 μg/kg, whereas 92% of them were contaminated at various levels with one type aflatoxin, B1 or B2, G1 or G2. This study provides the first information about the occurrence of aflatoxins in the common spices used in West Africa.
Highlights
Spices and aromatic herbs (SAH) used in West Africa region were vegetables mostly produced under tropical climate, materialized by high humidity and rainfall conditions which favored the production of mycotoxins Martins et al (2001)
Factors implicated in the growth of these fungi in foodstuffs are those related to the environment in which they develop and other extrinsic factors such as ambient humidity, storage temperature, and microbial competition (Al-juraifani, 2011; Mably et al, 2005)
This study documented the significant occurrence of molds and aflatoxins in SAH powders mostly used by consumers in Benin and neighboring countries
Summary
Spices and aromatic herbs (SAH) used in West Africa region were vegetables mostly produced under tropical climate, materialized by high humidity and rainfall conditions which favored the production of mycotoxins Martins et al (2001). Factors implicated in the growth of these fungi in foodstuffs are those related to the environment in which they develop (pH, composition of the food, or water activity) and other extrinsic factors such as ambient humidity, storage temperature, and microbial competition (Al-juraifani, 2011; Mably et al, 2005). 18 types of aflatoxins were observed in foodstuffs with four most frequently (B1, B2, G1 and G2) (Arshad & Muhammad, 2012; Naphaporn et al 2015) and more produced by A flavus, and in a lesser extent by Aspergillus parasiticus and Aspergillus nominus (Miller, 1996).
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