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Aflatoxin B1 in common Egyptian foods
M I Selim1, W Popendorf, M S Ibrahim
1Department of Preventive Medicine and Environmental Health, College of Medicine, University of Iowa, Iowa City, USA.
Journal of AOAC International
|September 1, 1996
Summary
Aflatoxin B1 contamination is prevalent in Egyptian foods, particularly nuts, seeds, and herbs. Drying processes during food preparation significantly increase aflatoxin B1 levels, posing a public health risk.
Area of Science:
- Food Science
- Mycotoxicology
- Public Health
Background:
- Aflatoxins are toxic secondary metabolites produced by Aspergillus fungi.
- Contamination of food supplies with aflatoxins poses a significant global health concern.
- Egyptian markets were surveyed to assess aflatoxin B1 contamination in staple foods.
Purpose of the Study:
- To determine the prevalence and concentration of aflatoxin B1 in various common Egyptian foods.
- To identify food categories with the highest risk of aflatoxin B1 contamination.
- To investigate the potential impact of food processing, specifically drying, on aflatoxin B1 levels.
Main Methods:
- Collected samples included nuts, seeds, spices, herbs, dried vegetables, and cereal grains from Cairo and Giza markets.
- Aflatoxin B1 was extracted using chloroform and purified via silica gel column chromatography.
- Quantification was performed using reversed-phase liquid chromatography with UV detection.
Main Results:
- Aflatoxin B1 prevalence was highest in nuts and seeds (82%), followed by spices (40%), herbs (29%), dried vegetables (25%), and cereals (21%).
- Mean concentrations varied, with herbs and medicinal plants showing the highest (49 ppb), followed by cereals (36 ppb).
- Watermelon seeds, inshell peanuts, and unshelled peanuts had 100% prevalence; hommos had the lowest. Foods requiring drying, like pomegranate peel and molokhia, showed high concentrations.
Conclusions:
- Nuts, seeds, herbs, and spices represent high-risk food categories for aflatoxin B1 contamination in Egypt.
- Food processing, particularly drying, appears to be a critical factor contributing to elevated aflatoxin B1 levels.
- Public health strategies should focus on monitoring and mitigating aflatoxin B1 in these high-risk foods and processing methods.