Aflatoxin-producing Aspergillus flavus from food samples in Nepal

Area of Science:

• Food Science
• Mycology
• Food Safety

Background:

• Maize and peanuts are staple foods in Nepal.
• These crops are vulnerable to aflatoxin-producing Aspergillus flavus contamination.
• Aflatoxins pose significant health risks.

Purpose of the Study:

• To detect aflatoxin-producing Aspergillus flavus in Nepalese maize and peanut samples.
• To assess the prevalence of contamination in different storage conditions.

Main Methods:

• Collected 80 maize and 20 peanut samples from markets and households.
• Identified Aspergillus flavus using cultural methods.
• Screened and confirmed aflatoxin production using ADM, TLC, and HPLC.

Main Results:

• Fungal contamination found in 67% of samples, higher in household storage.
• Aspergillus flavus was the predominant species, especially in maize (72.5%).
• 30% of A. flavus isolates produced aflatoxins, confirmed by TLC and HPLC, with AFB1 being most prevalent.

Conclusions:

• Maize and peanuts in Nepal are highly susceptible to aflatoxin-producing Aspergillus flavus.
• Household-stored samples show a higher contamination rate, indicating food safety concerns.
• Contamination poses a significant risk to public health in Nepal.