Determination of Aflatoxin in Maize Produced in Two Regions of Togo
DOI:
https://doi.org/10.17140/aftnsoj-6-167Keywords:
Maize, Aflatoxin, Aspergillus, TogoAbstract
Objective
Some species of fungi produce toxins that can contaminate many food products. For example, toxigenic strains of the Ascomy-cetes Aspergillus flavus and Aspergillus parasiticus are responsible for the secretion of aflatoxin in maize. In this work, we proposed to study the aflatoxin contamination of maize produced in two regions of Togo (region Maritime and region des Plateaux) and intended for human consumption.
Materials and Methods
For this purpose, 50 maize samples (25 from each of the two regions) were randomly collected in Togo and subjected to AflaTest analysis, using a VICAM.
Results
Our results showed that all 50 maize samples tested were contaminated with aflatoxin. However, maize from region des Plateaux showed a higher-level of contamination with aflatoxin levels ranging from 0.17 to 1600 ppb, compared to 1.4 to 450 ppb for region Maritime.
Conclusion
Such levels often far exceed established reference standards, raising the crucial issue of the consumption habits of exposed popuations in relation to food safety.
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