Abstract
In the present study, the occurrence of fungi and aflatoxins (AFs) in peanut and cashew nut samples was investigated. Mycological analysis revealed the presence of fungi in 58.8% of samples, and assessment of AFs by chromatographic methods revealed that 52.9% were contaminated by AFs. AFB1 was the principal component in all AF-contaminated samples, with a mean level of 14.0, and 1.08 µg/kg in peanut and cashew nut, respectively. Eleven samples (32.4%) exceeded the total AF maximum level (4 μg/kg) and 8 samples (23.5%) exceeded the AFB1 (2 μg/kg) established by the European Commission. Our findings suggest that the incidence of AFs emphasizes the need for regular monitoring and a more stringent food safety system to control AFs at the lowest possible levels in peanuts and cashew nuts. The hypothetical dietary exposure suggests that the food products evaluated may significantly contribute to the overall human exposure.
Highlights
Aflatoxins (AFs), difuranocoumarins, are toxic secondary metabolites produced by filamentous fungi that can contaminate a number of raw food commodities with consequent impacts on public health and the agricultural economy (Hussein, Brasel, 2001; Bumbangi et al, 2016)
The present study evaluated the incidence of AFs and fungal contamination in peanut and cashew nuts commercially available in Natal, a city of the State of Rio Grande do Norte, located on the northeastern coast of Brazil
The mycological analysis revealed the presence of fungi in 58.8% of samples, as follows: Aspergillus spp. (29.4%), Rhodotorula spp. (17.6%), Penicillium spp. (5.9%), Candida albicans (2.9%), and Exophila spp. (2.9%)
Summary
Aflatoxins (AFs), difuranocoumarins, are toxic secondary metabolites produced by filamentous fungi that can contaminate a number of raw food commodities with consequent impacts on public health and the agricultural economy (Hussein, Brasel, 2001; Bumbangi et al, 2016). These mycotoxins are highly hepatotoxic compounds and can cause both acute and chronic toxicity in humans and other animals (Peraica et al, 1999; Wang, Lien, Lig, 2018; Nugraha, Khotimaha, Rietjensa, 2018). AFB1, AFB2, AFG1 and AFG2 are the main types of AFs naturally found in foods.
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
