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Molds and Mycotoxins in Foods from Burundi †
Célestin Munimbazi1, Lloyd B Bullerman1
1Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68583-0919, USA.
Abstract:
Molds were isolated from various foods from Burundi and identified. The ability of these molds to produce aflatoxins, cyclopiazonic acid (CPA), and fumonisins, and the presence of these toxins in the foods were determined. Fusarium moniliforme was the predominant mold isolated from corn. It was also one of the dominant molds isolated from sorghum and sorghum meal. Very few molds were isolated from polished rice, millet, and millet meal. F. semitectum and F. equiseti were the most common molds isolated from haricot and mung beans. F. semitectum was also the predominant mold in peanuts. Peas ( Pisum sativum ) were predominantly contaminated with Aspergillus ochraceus and A. wentii . The predominant molds isolated from dried nonsalted Ndagala fish ( Limnothrissa miodon and Stolothrissa tanganicae ) were A. flavus , A. niger and A. sydowi . Dried crushed cassava ( Manihot esculenta ) tubers and cassava flour were predominantly contaminated with Penicillium citrinum , P. corylophilum , and P. chrysogenum . Very few molds were isolated from the infant food Musalac™. Thirty-seven of 95 isolates of A. flavus and all 5 isolates of A. parasiticus produced aflatoxins. Sixty-seven of the 95 isolates of A. flavus produced CPA, and all aflatoxin-producing A. flavus produced CPA. Ten of 20 isolates of A. oryzae and A. tamarii produced CPA. Fifty-one of 56 isolates of F. moniliforme and all 4 isolates of F. proliferatum produced fumonisins. High levels of fumonisin B1 (12.2 to 75.2 μg/g) were detected in all 6 samples of corn and 1 sample of sorghum meal. Neither aflatoxins nor CPA were found in any of the foods.
Insights
Mold contamination in Burundian foods revealed significant aflatoxin and fumonisin production by Aspergillus and Fusarium species. Corn and sorghum samples showed high levels of fumonisin B1, indicating potential health risks.
Area of Science:
- Food Science and Technology
- Mycology
- Food Safety and Toxicology
Background:
- Molds are ubiquitous in food supplies and can produce harmful mycotoxins.
- Understanding mold prevalence and mycotoxin contamination in Burundian foods is crucial for public health.
- Previous research on mycotoxin profiles in this region is limited.
Purpose of the Study:
- To isolate and identify molds from various foods in Burundi.
- To determine the mycotoxin-producing potential of isolated molds, specifically for aflatoxins, cyclopiazonic acid (CPA), and fumonisins.
- To detect the presence and quantify mycotoxins in the sampled foods.
Main Methods:
- Isolation and identification of molds from diverse food types (corn, sorghum, rice, beans, peanuts, peas, fish, cassava, infant food).
- Culturing of mold isolates to assess their ability to produce aflatoxins, CPA, and fumonisins.
- Analysis of food samples for the presence of aflatoxins, CPA, and fumonisins using established methods.
Main Results:
- Fusarium moniliforme was dominant in corn, sorghum, and sorghum meal.
- Aspergillus flavus and A. parasiticus produced aflatoxins; A. flavus also produced CPA.
- Fusarium species (F. moniliforme, F. proliferatum) produced fumonisins, with high levels detected in corn and sorghum meal. Aflatoxins and CPA were not detected in any food samples.
Conclusions:
- Burundian foods, particularly corn and sorghum, are significantly contaminated with mycotoxin-producing molds.
- High levels of fumonisins in staple foods pose a considerable risk to consumers.
- Further monitoring and control strategies are necessary to mitigate mycotoxin exposure risks in Burundi.
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