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A note on the screening of dried shrimps, shrimp paste and raw groundnut kernels for aflatoxin-producing Aspergillus
Abstract:
All of 33 samples of dried shrimps, shrimp paste, peanut butter and raw groundnut kernels were contaminated with fungi. Aspergillus and Penicillium spp. were the predominant types in dried shrimps and raw groundnut kernels but no Aspergillus spp. were present in peanut butter or shrimp paste samples. Among 81 Aspergillus isolates obtained from dried shrimps and raw groundnut kernels, 10 were A. flavus/A. parasiticus, of which five were potential aflatoxin-producing A. flavus strains. No aflatoxins were detected in the food samples although some were visibly mouldy and some had high mould counts. The occurrence of aflatoxin-producing strains of A. flavus in dried shrimps and raw groundnut kernels warrants further investigation of these foods and their products as potentially significant sources of aflatoxins.
Insights
Fungal contamination is common in dried shrimps, shrimp paste, peanut butter, and groundnuts. While potential aflatoxin-producing fungi were found, no aflatoxins were detected in these food samples.
Area of Science:
- Food microbiology
- Mycology
- Food safety
Background:
- Fungal contamination is a significant concern in various food products.
- Certain fungi, like Aspergillus species, can produce harmful mycotoxins.
Purpose of the Study:
- To investigate the fungal contamination in dried shrimps, shrimp paste, peanut butter, and raw groundnut kernels.
- To identify potential aflatoxin-producing fungi in these food samples.
Main Methods:
- Microbiological analysis of 33 food samples.
- Isolation and identification of fungal species, particularly Aspergillus.
- Screening for potential aflatoxin-producing strains.
Main Results:
- All tested food samples were contaminated with fungi, with Aspergillus and Penicillium being predominant in dried shrimps and groundnuts.
- No Aspergillus species were found in peanut butter or shrimp paste.
- Ten Aspergillus flavus/parasiticus isolates were identified from dried shrimps and groundnuts, five of which were potential aflatoxin producers.
- No aflatoxins were detected in any of the food samples, despite visible mold and high mold counts in some.
Conclusions:
- The presence of potential aflatoxin-producing Aspergillus flavus strains in dried shrimps and raw groundnuts necessitates further investigation.
- These food items and their products may represent significant sources of aflatoxins.
- Continued monitoring and research are crucial for ensuring food safety regarding mycotoxin contamination.