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Abstract                 Volume:4  Issue-11  Year-2017          Original Research Articles

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Mycotoxins in Food: Evaluation of Aflatoxin B1 and Ochratoxin A in a Few Foodstuffs in Côte D'Ivoire
Ehouman Ano Guy Serge1, Yao N’Zue Benjamin1*, Hampoh Ade Hortense2, Fofana Alimata3, Traore Karim Sory 2 and Tano Kablan2
1Universite Jean Lorougnon Guede, BP 150 Daloa (Côte D’Ivoire)
2Universite Nangui Abrogoua, 02 BP 801 Abidjan 02, Abidjan (Côte D’Ivoire)
3centre Ivoirien Anti-Pollution (Ciapol), Abidjan (Côte D’Ivoire)
*Corresponding author

The objective of this work was to determine the occurrence of mycotoxins like aflatoxin B1and ochratoxin A in a few foodstuffs consumed by the Ivorian population. The levels of AFB1 are higher than the contents of OTA. Dry gumbo is the most contaminated food in AFB1 with an average grade of 71.18 μg/kg. Adjovan has an average AFB1 concentration of 64.65 μg/kg. The levels of AFB1 of cassava are on average 4.17μg/kg. Dried maize is the least contaminated commodity with an average concentration of 2.28 μg/kg. The mean levels of Aflatoxin B1 in the range of 4.17 to 71.18 μg-1.kg-1 exceed the maximum residue limit (MRL) of 2 μg/kg for cereals and vegetables and 5 μg/kg for spices. The most contaminated samples of ochratoxin A (OTA) samples were dry cassava and adjovan with average concentrations of 0.94 μg/kg and 0.92 μg/kg. Low levels are 0.60 μg/kg and 0.48 μg/kg respectively for dry gumbo and dry maize. These mean OTA values of the samples analyzed are well below the maximum residue limit (MRL) of 5 μg/kg for vegetables, cereals and spices. This study presents the results concerning the safety assessment of a few foodstuffs regarding mycotoxins in Côte d'Ivoire.

Keywords: Aflatoxin B1,Foodstuffs,Mycotoxins,Ochratoxin A
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How to cite this article:

Ano Guy Serge, E., N’Zue Benjamin, Y., Ade Hortense, H., Alimata, F., Karim Sory, F., Kablan, T., 2017. Mycotoxins in food: Evaluation of aflatoxin B1 and ochratoxin A in a few foodstuffs in Côte D'Ivoire.Int.J.Curr.Res.Biosci.Plantbiol. 4(11): 1-8. doi: https://doi.org/10.20546/ijcrbp.2017.411.001
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.