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Aflatoxin contamination in unrecorded beers from Kenya – A health risk beyond ethanol

Published on Sep 1, 2017in Food Hydrocolloids5.84
· DOI :10.1016/j.foodcont.2017.04.006
Alex O. Okaru5
Estimated H-index: 5
(UoN: University of Nairobi),
K.O. Abuga6
Estimated H-index: 6
(UoN: University of Nairobi)
+ 5 AuthorsDirk W. Lachenmeier42
Estimated H-index: 42
(TUD: Dresden University of Technology)
Abstract
Abstract Samples of unrecorded opaque beers (n = 58; 40 based on maize, 5 on sorghum and 13 on other plants) and recorded wines (n = 8) in Kenya were screened for aflatoxins using a rapid ELISA technique followed by confirmation using liquid chromatography-tandem mass spectrometry. Six of the maize beers were obtained from Kibera slums in Nairobi County. Aflatoxin contamination was detected in six unrecorded beers (10%), but in none of the recorded wines. Remarkably, three of the aflatoxin positive samples were from the Kibera slums. The mean concentration of aflatoxins in the positive samples was 3.5 μg/L (range 1.8–6.8 μg/L), corresponding for an average consumption of 500 mL (1 standard drink) to a margin of exposure (MOE) of 36 (range: 15–58), which is considered as ‘risk’. On the other hand, the alcoholic strength of the aflatoxin positive samples had a mean of 4.3% vol (range 3.5–4.8%) corresponding to a MOE of 2.5 (range of 2.2–3.0) for the equivalent consumption volume. While aflatoxins pose a risk to the consumer, this risk is about 10 times lower than the risk of ethanol. The Joint FAO/WHO Expert Committee on Food Additives sets no acceptable daily intake for aflatoxins since they are genotoxic carcinogens and instead recommends for the reduction of aflatoxin dietary exposure as an important public health goal, particularly in populations who consume high levels of any potentially aflatoxins-contaminated food. Nevertheless, ethanol still posed a considerably higher risk in the unrecorded beers examined. However, consumers should be informed about aflatoxins, as these are an involuntary and unknown risk to them. In addition, producers should be educated about measures to reduce aflatoxins in alcoholic beverages.
  • References (41)
  • Citations (5)
References41
Newest
#1Tabea PflaumH-Index: 2
#2Thomas HauslerH-Index: 4
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#2Heli Bramhmbhatt (OU: Open University)H-Index: 1
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#1Jürgen RehmH-Index: 106
#2Shalini Kailasapillai (CAMH: Centre for Addiction and Mental Health)H-Index: 1
Last.Dirk W. Lachenmeier (TUD: Dresden University of Technology)H-Index: 42
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#1Limbikani Matumba (UNIMA: University of Malawi)H-Index: 10
#2Carlos Van Peteghem (UGent: Ghent University)H-Index: 49
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#1Sonia Marín (University of Lleida)H-Index: 47
#2Antonio J. Ramos (University of Lleida)H-Index: 47
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#1Rahma Mkuu (A&M: Texas A&M University)H-Index: 2
#2Adam E. Barry (A&M: Texas A&M University)H-Index: 22
Last.Fredrick Muyia Nafukho (A&M: Texas A&M University)H-Index: 16
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#1Rahma Mkuu (A&M: Texas A&M University)H-Index: 2
#2Adam E. Barry (A&M: Texas A&M University)H-Index: 22
Last.Ann O. Amuta (Texas Woman's University)H-Index: 5
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#1Jürgen RehmH-Index: 106
#2Gerhard GmelH-Index: 62
Last.Paul A. Shuper (U of T: University of Toronto)H-Index: 11
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