Quantification of Fusarium mycotoxins in Nigerian traditional beers and spices using a multi-mycotoxin LC-MS/MS method

Abstract

Traditional beers and spices play important roles in the diets of millions of Nigerians. Unfortunately, these products may be colonised by fungal infestation and subsequent production of mycotoxins. In the present study, a total of 229 food commodities consisting of 99 traditional beers (burukutu = 54, pito = 45), 58 traditional spices (dawadawa = 17, ogiri = 20, okpehe = 21), and 72 indigenous beans (African locust beans = 30, African castor beans = 21, African mesquite beans = 21) were analysed for Fusarium mycotoxins and their modified forms using a multi-mycotoxin LC-MS/MS method. All the sample types were found to be contaminated with Fusarium mycotoxins. In general, 77% (176/229) of the samples analysed were positive of at least one Fusarium toxin at an individual incidence rate of 75% (traditional beers), 74% (traditional spices), and 82% (indigenous beans). Deoxynivalenol was the most prevalent mycotoxin in the traditional beers at an incidence rate of 61%, while fumonisin B2 was the most dominant mycotoxin in traditional spices (rate–33%) and indigenous beans (rate–58%). Evidence of a cocktail of Fusarium mycotoxins was observed in all the sample types. This study reports for the first time a wide spectrum of Fusarium mycotoxins in traditional beers, spices, and indigenous beans of Nigerian origin.