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Enumeration of the microbiota and microbial metabolites in processed cassava products from Madagascar and Tanzania

dc.contributor.authorAbass, A.
dc.contributor.authorAdegoke, G.O.
dc.contributor.authorAwoyale, W.
dc.contributor.authorGaspar, A.
dc.contributor.authorMlingi, N.
dc.contributor.authorAndrianavalona, V.
dc.contributor.authorSulyok, M.
dc.contributor.authorMneney, A.
dc.contributor.authorRanaivoson, L.R.
dc.date.accessioned2019-12-04T11:30:07Z
dc.date.available2019-12-04T11:30:07Z
dc.date.issued2019-05
dc.identifier.citationAbass, A., Adegoke, G.O., Awoyale, W., Gaspar, A., Mlingi, N., Andrianavalona, V., ... & Ranaivoson, L.R. (2019). Enumeration of the microbiota and microbial metabolites in processed cassava products from Madagascar and Tanzania. Food Control, 99, 164-170.
dc.identifier.issn0956-7135
dc.identifier.urihttps://hdl.handle.net/20.500.12478/5198
dc.descriptionPublished online: 19 Dec 2018
dc.description.abstractCassava processing practices vary among communities and countries with implications for food safety. The study examined the microbiota and microbial metabolite profiles of 126 samples of sun-dried cassava products: grits, improved chips, improved flour, kivunde, and makopa from Tanzania, and mangahazo maina from Madagascar. All samples were free of Salmonella spp. Only 12.5% makopa, 6.7% of mechanically processed flour, and 25% of chips conformed to yeast/mold regulatory limits (103 cfu/g). Among the most agriculturally important mycotoxins, aflatoxins (B1, B2, G1, and M1) were detected in 6.3–11.9%, fumonisins (B1, B2 and B3) in 3.2–41.3%, and zearalenone in 41.3% of the samples. A few samples of improved chips, improved flour, and makopa contained high aflatoxin B1 content. Some emerging mycotoxins: emodin, beauvericin, moniliformin, sterigmatocystin, alternariol methyl ether, nivalenol, mycophenolic acid, enniatin B, and enniatin B1 were detected. The most prevalent microbial metabolites were emodin (75.4%), tryptophol (67.5%), equisetin (61.9%), and beauvericin (51.6%), at mean concentrations of 8.8 μg/kg, 794.1 μg/kg, 277.2 μg/kg, and 29.5 μg/kg, respectively. Emodin and Beauvericin are the only emerging mycotoxins in this group and the mean concentrations are the lowest. Nevertheless, regular surveillance along the cassava food chain is recommended for early detection of emerging mycotoxins to prevent health problems associated with ingestion of unexpected toxins in foods.
dc.description.sponsorshipAssociation for Strengthening Agricultural Research in Eastern and Central Africa
dc.format.extent164-170
dc.language.isoen
dc.rightsCopyrighted; all rights reserved
dc.subjectCassava
dc.subjectSun Drying
dc.subjectMicrobial
dc.subjectMetabolites
dc.subjectRegulatory
dc.subjectStandards
dc.titleEnumeration of the microbiota and microbial metabolites in processed cassava products from Madagascar and Tanzania
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationUniversity of Ibadan
cg.contributor.affiliationCentre National de Recherche Appliquée au Développement Rural
cg.contributor.affiliationUniversity of Natural Resources and Life Sciences, Vienna
cg.contributor.affiliationTanzania Bureau of Standards
cg.coverage.regionAfrica
cg.coverage.regionEast Africa
cg.coverage.regionSouthern Africa
cg.coverage.countryMadagascar
cg.coverage.countryTanzania
cg.creator.identifierAdebayo Abass: 0000-0003-1376-3608
cg.creator.identifierWasiu Awoyale: 0000-0002-3635-1414
cg.researchthemeSOCIAL SCIENCE & AGRIBUSINESS
cg.isijournalISI Journal
cg.authorship.typesCGIAR and advanced research institute
cg.iitasubjectAgribusiness
cg.journalFood Control
cg.howpublishedFormally Published
cg.accessibilitystatusLimited Access
local.dspaceid102846
cg.targetaudienceScientists
cg.identifier.doihttps://dx.doi.org/10.1016/j.foodcont.2018.12.025


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