The presence of aflatoxin-producing fungi in foods consumed by humans and animals has often resulted in the health hazards and even death. Aflatoxin contaminations of garri sold in some markets of Benue State, Nigeria...The presence of aflatoxin-producing fungi in foods consumed by humans and animals has often resulted in the health hazards and even death. Aflatoxin contaminations of garri sold in some markets of Benue State, Nigeria, were studied, to ascertain the health implications on the consumers. Sixty garri samples comprising of 30 white garri and 30 yellow garri respectively were studied. The garri samples were ground to a particle size of 250 μm using a sterile blender. The total aflatoxin was extracted using 70% (v/v) methanol. The total aflatoxin concentration was detected and quantified using the Enzyme-Linked Immunosorbent Assay technique. The results showed that overall, 76.67% of the white garri samples and 80% of the yellow garri samples were aflatoxin positive. The total aflatoxin concentration in white garri ranged from 0.3 μg/kg to 2.4 μg/kg and 0.2 to 2.4 μg/kg in yellow garri respectively. The total mean aflatoxin across the States recorded was 2.96 μg/kg in white garri and 3.07 μg/kg in yellow garri. All the aflatoxin-positive garri samples of both the white and yellow garri were within the NAFDAC permissible aflatoxin level. Even though the aflatoxins are within the approved standard consumable limits, the continuous consumption of these doses over a long period of time could lead to the accumulation of these toxins in the body. These may eventually constitute a toxic health challenge.展开更多
文摘The presence of aflatoxin-producing fungi in foods consumed by humans and animals has often resulted in the health hazards and even death. Aflatoxin contaminations of garri sold in some markets of Benue State, Nigeria, were studied, to ascertain the health implications on the consumers. Sixty garri samples comprising of 30 white garri and 30 yellow garri respectively were studied. The garri samples were ground to a particle size of 250 μm using a sterile blender. The total aflatoxin was extracted using 70% (v/v) methanol. The total aflatoxin concentration was detected and quantified using the Enzyme-Linked Immunosorbent Assay technique. The results showed that overall, 76.67% of the white garri samples and 80% of the yellow garri samples were aflatoxin positive. The total aflatoxin concentration in white garri ranged from 0.3 μg/kg to 2.4 μg/kg and 0.2 to 2.4 μg/kg in yellow garri respectively. The total mean aflatoxin across the States recorded was 2.96 μg/kg in white garri and 3.07 μg/kg in yellow garri. All the aflatoxin-positive garri samples of both the white and yellow garri were within the NAFDAC permissible aflatoxin level. Even though the aflatoxins are within the approved standard consumable limits, the continuous consumption of these doses over a long period of time could lead to the accumulation of these toxins in the body. These may eventually constitute a toxic health challenge.
