Campus Units

Statistics, Veterinary Diagnostic and Production Animal Medicine, Veterinary Diagnostic Laboratory

Document Type

Article

Publication Version

Published Version

Publication Date

4-3-2017

Journal or Book Title

Cogent Food & Agriculture

Volume

3

First Page

1313925

DOI

10.1080/23311932.2017.1313925

Abstract

The increasing prevalence of cancer among Ugandans has aroused consumer concerns about food-borne carcinogens. This study sought to compare mycotoxin and metallic element concentrations in processed peanuts sold in selected markets in Kampala, Uganda to those traditionally prepared in homes. Market-processed peanut samples (n = 33) were purchased from four markets. Control samples (n = 5) were unground peanuts bought from markets but processed in homes by traditional methods. Aflatoxins B1, B2, G1, G2; Fumonisins; Deoxynivalenol, Nivalenol, Ochratoxin A, T2 toxin, Zearalenone, and Zearalenol were analyzed by LC/MS/MS while As, B, Ba, Cd, Cr, Cu, Hg, Mg, Ni, Pb and Zn were analyzed by ICP/MS. The data was statistically analyzed using Wilcoxon scores (rank sums) or the Kruskal-Wallis test. Aflatoxins were the predominant mycotoxins found in significant amounts. 55 and 34% of the samples had concentrations of total aflatoxins greater than 20 ppb (FDA acceptable limit). There were significantly higher concentrations of aflatoxins in market-processed than in home-processed samples. Metallic element concentrations were generally below FDA maximum acceptable concentrations. Roasting and duration of grinding had no significant effect on aflatoxin or metallic element concentrations. There is a need for food-borne toxicant monitoring of food sold in public markets in Uganda.

Comments

This article is published as Baluka, Sylvia Angubua, Dwayne Schrunk, Paula Imerman, John N. Kateregga, Elisiane Camana, Chong Wang, and Wilson Kiiza Rumbeiha. "Mycotoxin and metallic element concentrations in peanut products sold in Ugandan markets." Cogent Food & Agriculture 3 (2017): 1313925. doi: 10.1080/23311932.2017.1313925.

Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

Copyright Owner

The Authors

Language

en

File Format

application/pdf

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