Economic and Health Perspectives of Mycotoxins: A Review

Due to their potent toxicity; mycotoxins have attracted worldwide attention over the years and recently; there has been an increasing disquietness on the part of governments; producers; processors; marketers and consumers over the health and economic significance. The diversity in occurrence; structure and chemistry of mycotoxins make their impact more complex to diagnose. Owing to their usual environmental conditions of production in countries with warm and humid climates as well as poor conditions of storage and handling; agricultural commodities are susceptible to fungal colonization and development which can lead to the accumulation of mycotoxins. As part of drying process; agricultural produce are exposed to contamination by ubiquitous mycoflora that grow; develop and produce some toxic metabolites that are harmful to the consumers. Food is already a limited commodity; especially in developing countries of the world and consumers therefore; either as a matter of choice or for the relative cheapness and affordability during periods of scarcity; opt for the over-fresh produce; sometimes not aware of the adverse health implications such foods pose. In the quest to ensure regular and continuous availability of certain perishable farm produce; especially in developing nations; local farmers and traders resort to unscientific and faulty storage conditions to preserve commodities; thereby pre-disposing produce to fungal colonization and mycotoxin production. Thus; commodities such as groundnuts; maize; sorghum; rice; yam; cassava; tiger nut; soyabeans; cotton seeds; fruits; vegetables spices can be contaminated with toxins of fungal origin such as aflatoxins; ochratoxins; fumonisins; patulin; sterigmatocystin; deoxynivalenol; zearalenone and other mycotoxins which pose serious economic and health risks. This review presents some mycotoxins commonly found on agricultural commodities both in temperate and tropic regions of the world. The acute and chronic toxic effects of these toxins in humans and animals are highlighted. Control measures include education of the populace on the risks of exposure to mycotoxins through skin contact; inhalation and ingestion; early harvesting; rapid appropriate drying; sequestration of diseased seeds from sound seeds; sanitation; use of good agronomic practices; insect control; the use of botanicals and synthetics as storage protectants; biological control and detoxification of mycotoxin-contaminated commodities. Probable related health implications are also discussed with a view to creating better public awareness and providing scientific basis for appreciating the challenges; while proactively promoting the development and implementation of policies at mitigating risk factors. Some mycotoxins; their producer fungi and toxic effects are further presented

Dietary aflatoxin exposure and impaired growth in young children from Kisumu District, Kenya: Cross sectional study

Cereal grains are the basis of weaning gruel in Kenya yet they run a high risk of mycotoxin contamination. Children could be at a higher risk of dietary mycotoxin exposure than the rest of the population.. This paper presents information on the association between nutritional state of children and dietary exposure to aflatoxins in Kisumu District. Weaning flour samples were collected randomly from 242 households in Kisumu District; Kenya. A questionnaire was used to collect information; from mothers whose flour were sampled; on the types of weaning foods; handling and storage. The nutritional status of the children in question was assessed and their weight and height measured. The flour samples were analyzed for aflatoxins by thin layer chromatography. Cultural studies of the flour were also done. Thirty one percent of the children were malnourished. The number of children who were wasting and were being fed on flour contaminated with mycotoxins was highly significant (P = 0.002). Seventy samples (29) were positive for aflatoxins (concentration range 2-82 ?g/kg); some exceeding the advisory limit

Maize flour contaminated with toxigenic fungi and mycotoxins in Kenya

"The majority of the Kenyan human population may be exposed to regular doses of a wide spectrum of highly toxic; carcinogenic; immunosuppressive; mutagenic; and hepatotoxic mycotoxins through the consumption of maizemeal. Maizemeal is consumed in Kenya at the rate of about 0.4kg/person/day; therefore; even the lowest amount of toxins consumed can cause significant effects as some are cumulative. Maize is also a major component in livestock and poultry feed; and the therefore regular indirect human exposure through the consumption of animal products that contain mycotoxin residues could be common. Due to these suspected risks; it is imperative to establish whether consumers in Kenya are actually exposed to dangerous mycotoxins in maize products hence this survey. Forty samples of flour packed in 90kg bags; 58 samples of ""Ugali"" brand (milled and packed by the Milling Corporation of Kenya Ltd); and 74 samples of ""Jagoo"" brand (Unga Maize Millers) were collected from the Nairobi area. The samples were analysed for resident mycoflora; and some mycotoxins associated with key fungal species. Important fungal species isolated from the flour included Aspergillus lavuss; A. sulphureus; fusarium moniliforme; penicillium stoloniferum; and P. cyclopium. All the three brands of flour were contaminated with Aflatoxins B1 and B2 (0.4-20 ug/kg); ochratoxin A(50-1;500 ug/kg); and Zearalenone (2;500 - 5;000 ug/kg). Ochratoxin A was the most prevalent mycotoxin. These data provide a warning that the mycotoxin contamination problem in maizemeal is critical and consumers' health is at risk. Therefore; rigorous countrywide monitoring of mycotoxins in this staple food should be pursued. If possible; maize products should be subjected to stiff microbial quality control from the farm gate to the market shelf."