Aflatoxins and ochratoxin A in different cocoa clones (Theobroma cacao L.) developed in the southern region of Bahia, Brazil

Aflatoxins in maize flour produced in Mozambique and its risk assessment

This study investigated the occurrence of aflatoxins (B1, B2, G1, and G2) in maize flour produced in Mozambique and to assess the associated carcinogenic risk. At different opportunities, 30 samples of maize flour were collected in five flour processing factories. These were determined by high-performance liquid chromatography (HPLC) with fluorescence detection. AFB1 concentrations ranged from 0.25 to 0.33 μg kg-1. The levels of total aflatoxins ranged from 0.55 to 1.05 μg kg-1, with a mean of 0.89 μg kg-1, for which maximum limits (MLs) are 10 and 4 μg kg-1 for Mozambique and the European Union, respectively. The calculated Margin of Exposure (MOE) for men and women was 243 and 231, respectively, so several folds below the risk cut-off level, indicating that consumption of such maize flour poses a potential risk of hepatocarcinoma related to aflatoxin exposure due to high intake of this food, a staple diet in most African countries.

Exposure of Male Farmers and Nonfarmers to Neonicotinoid Pesticides in the South-West and Littoral Regions of Cameroon: A Comparative Study

Pesticides, especially the newly developed neonicotinoids, are increasingly used in many countries around the world, including Cameroon, to control pests involved in crop destruction or disease transmission. Unfortunately, the pesticides also pose tremendous environmental problems because a predominant amount of their residues enter environmental matrices to affect other nontargeted species including humans. This therefore calls for continuous biomonitoring of these insecticides in human populations. The present study sought to assess the neonicotinoid insecticide exposures in two agrarian regions of Cameroon, the South-West region and Littoral region. The study involved 188 men, including 125 farmers and 63 nonfarmers. Spot urine samples were obtained from these subjects and subjected to liquid chromatographic-tandem mass spectrometric analysis for concentrations of neonicotinoid compounds, including acetamiprid, clothianidin, dinotefuran, imidacloprid, thiacloprid, nitenpyram, thiamethoxam, and N-dm-acetamiprid. Neonicotinoid compounds were detected in all study participants, and residues of all the screened pesticides were detected among participants. N-dm-Acetamiprid and imidacloprid were the most prevalent among the subjects (100.0% and 93.1%, respectively), whereas nitenpyram was less common (3.2%). The median values of imidacloprid and total urinary neonicotinoid concentrations were elevated among farmers (0.258 vs. 0.126 µg/L and 0.829 vs. 0.312 µg/L, respectively). Altogether the findings showed that both the farmer and nonfarmer study populations of Cameroon were exposed to multiple residues of neonicotinoids, with relatively higher levels of pesticides generally recorded among farmers. Although exposure levels of the neonicotinoids were generally lower than their respective reference doses, these results warrant further research on the health risk evaluation of multiple residues of the pesticides and reinforcement of control measures to minimize the exposure risks, especially among farmers. Environ Toxicol Chem 2024;00:1-13. © 2024 SETAC.

Surveillance of ochratoxin A in cocoa beans from cocoa-growing regions of Ghana

Cocoa is one of the agricultural commodities which is highly susceptible to mycotoxin contamination. During two crop/harvest seasons, the occurrence and distribution of ochratoxin A (OTA) in viable commercial cocoa beans were investigated. The cocoa bean samples were collected randomly from farmers across cocoa-growing regions of Ghana. OTA concentrations in the samples were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS) methods following purification on immunoaffinity solid phase column. The result showed that 21.7% of all samples analyzed were contaminated with OTA at concentrations ranging from 0.01 μg/kg to 12.36 μg/kg. The Western South region had the highest occurrence of OTA-positive samples at 32.5%, followed by the Western North region at 28.75%, the Eastern and Volta regions at 25% each, Brong Ahafo (16.25%), Central (15%) and the Ashanti region at 11.25%. However, 0.9% and 3.5% of the total OTA-positive samples exceeded the OTA maximum limits of 10 μg/kg for cocoa beans and 3 μg/kg for cocoa powder, set by the Brazilian National Health Surveillance Agency and the European Commission, respectively. During the Main and Light crop seasons, the highest concentrations of OTA were detected in the Western North region, reaching up to 12.36 μg/kg and 3.45 μg/kg, respectively. OTA concentrations between the cocoa-growing regions in the Main crop season were not significantly different (p > 0.05), however, the Light crop season indicated a significant difference (p < 0.05). There was a significant difference (p < 0.05) between the two crop seasons. The need for regular monitoring and careful adherence to agronomic strategies such as good agricultural practices (GAPs), recommended code of practices (COPs) and good manufacturing practices (GMPs) for the prevention and reduction of OTA throughout the cocoa value chain cannot be overemphasized.

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and fermented foods were considered exclusive to the elite or for religious ceremonies. With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the formation of flavor and aroma compounds in fermented foods are progressively being described. This review focuses on describing traditional fermented foods from Ecuador, including cacao and coffee as well as less popular fermented foods. It is important to provide new knowledge associated with nutritional and health benefits of the traditional fermented foods.

Quality differentiation of cocoa beans: implications for geographical indications

Geographical indications may stimulate collective actions of governance for quality control, trade and marketing as well as innovation based on the use of local resources and regional biodiversity. Cocoa production, however, dominated by small family agriculture in tropical regions, has rarely made use of such strategies. This review is aimed at understanding major research interests and emerging technologies helpful for the origin differentiation of cocoa quality. Results from literature search and cited references of publications on cocoa research were imported into VOSviewer for data analysis, which aided in visualizing major research hotpots. Co-occurrence analysis yielded major research clusters which guided the discussion of this review. Observed was a consensus recognizing cocoa quality resulting from the interaction of genotype, fermentation variables and geographical origin. A classic view of cocoa genetics based on the dichotomy of 'fine versus bulk' has been reexamined by a broader perspective of human selection and cocoa genotype evolution. This new approach to cocoa genetic diversity, together with the understanding of complex microbiome interactions through fermentation, as well as quality reproducibility challenged by geographical conditions, have demonstrated the importance of terroir in the production of special attributes. Cocoa growing communities around the tropics have been clearly enabled by new omics and chemometrics to systematize producing conditions and practices in the designation of specifications for the differentiation of origin quality. © 2021 Society of Chemical Industry.

The Role of Fungi in the Cocoa Production Chain and the Challenge of Climate Change

Background: The role of fungi in cocoa crops is mainly associated with plant diseases and contamination of harvest with unwanted metabolites such as mycotoxins that can reach the final consumer. However, in recent years there has been interest in discovering other existing interactions in the environment that may be beneficial, such as antagonism, commensalism, and the production of specific enzymes, among others. Scope and approach: This review summarizes the different fungi species involved in cocoa production and the cocoa supply chain. In particular, it examines the presence of fungal species during cultivation, harvest, fermentation, drying, and storage, emphasizing the factors that possibly influence their prevalence in the different stages of production and the health risks associated with the production of mycotoxins in the light of recent literature. Key findings and conclusion: Fungi associated with the cocoa production chain have many different roles. They have evolved in a varied range of ecosystems in close association with plants and various habitats, affecting nearly all the cocoa chain steps. Reports of the isolation of 60 genera of fungi were found, of which only 19 were involved in several stages. Although endophytic fungi can help control some diseases caused by pathogenic fungi, climate change, with increased rain and temperatures, together with intensified exchanges, can favour most of these fungal infections, and the presence of highly aggressive new fungal genotypes increasing the concern of mycotoxin production. For this reason, mitigation strategies need to be determined to prevent the spread of disease-causing fungi and preserve beneficial ones.

A label-free, direct solid-phase fluorimetric analysis of ochratoxin A in agricultural products with monoclonal antibody-immobilized monolith

We established a method for directly measuring mycotoxin ochratoxin A (OTA) in foods by solid-phase fluorescence of monolith-immobilized antibodies. The antibody was introduced onto only one side of an 8 mm-diameter, 3 mm-thick monolith via covalently immobilized protein G. 4 μg (2.7 × 10^-11 mol) of antibody was immobilized per one monolith. A maximum of 10 μg (2.4 × 10^-11 mol) OTA adsorbed to the activated side of each monolith. The amount of OTA adsorbed and the fluorescence intensity showed good linearity in the range of 0.5-3 ng OTA. Loading the sample solution onto the non-antibody side on the monolith blocked the hydrophobic fluorescent matrices from reaching the immobilized surface of the antibody. The proposed method was able to detect 1 ng OTA/g in solid samples with complex matrices. Mean recoveries obtained at spiked concentration of 3 ng g^-1 OTA/g were 78-90% with relative standard deviations of <7.9%.

Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process

Cocoa (Theobroma cacao L.), one of the most important agricultural commodity products, is the key raw material for chocolate manufacturing. It is a source naturally occurring polyphenolic compounds and have been widely studied for their beneficial effects to human health. The objective of this study was to evaluate the fermentation time required to obtain more bioactive compounds and higher antioxidant activity in order to propose a mixture of unfermented and fermented cocoa beans in varying concentrations. Samples were collected every 12 h over a fermentation period of 144 h and evaluated according to their physico-chemical characteristics, as well as the content of bioactive compounds. It was verified that after 48 h of fermentation occurred a significant reduction in slate seeds, the appearance of partially fermented beans and the elevation of acidity and temperature. Until this period, a higher content of bioactive compounds with antioxidant activity was also observed. Thus, it is possible to propose a blend of cocoa beans fermented for 48 h and completely fermented beans to elaborate functional chocolates.

Penicillium spp. mycotoxins found in food and feed and their health effects

Mycotoxins are toxic secondary metabolites produced by fungi. These compounds have different structures and target different organs, acting at different steps of biological processes inside the cell. Around 32 mycotoxins have been identified in fungal Penicillium spp. isolated from food and feed. Some of these species are important pathogens which contaminate food, such as maize, cereals, soybeans, sorghum, peanuts, among others. These microorganisms can be present in different steps of the food production process, such as plant growth, harvest, drying, elaboration, transport, and packaging. Although some Penicillium spp. are pathogens, some of them are used in elaboration of processed foods, such as cheese and sausages. This review summarises the Penicillium spp. mycotoxin toxicity, focusing mainly on the subgenus Penicillium, frequently found in food and feed. Toxicity is reviewed both in animal models and cultured cells. Finally, some aspects of their regulations are discussed.

Comparative study of aflatoxin contamination of winter and summer ginger from the North West Province of South Africa

The presence of mycotoxins in staple food can have adverse effect that result in ill health and associated socio-economic losses. Mycotoxins are naturally occurring toxins produced by certain fungi and can be found in staple food plants such as ginger. Ginger is a renowned medicinal plant that is extensively used for cooking and healing. However, this medicinal plant is with little information about its possible mycotoxins contamination. This study determined the occurrence and prevalence of Aflatoxin B1, B2, G1 and G2 and Ochratoxin A contamination in raw ginger sold around Mahikeng, North West Province, South Africa. Samples were collected purposively from various retailers over winter and summer. The analytical procedure optimized was based on immunoaffinity column cleanup (IAC), followed by High performance liquid chromatography with fluorescence (HPLC-FLC) detection. ELISA was also used for mycotoxin screening. On HPLC, the limits of detection and quantification for the four Aflatoxins were 3.9 × 10-7-1.4 × 10 -3 and 1.3 × 10-6 - 4.7 × 10-3 for samples collected in winter, and 3.7 × 10-7- 1.4 × 10-3, LOQ 1.2 × 10-6 - 4.6 × 10-3 for the summer samples. The average recoveries at three spiking levels ranged from 62 to 91% for the summer samples and 70-93% for those collected in winter. A linearity was observed for the analytes whose correlation coefficients were within the range of 0.9995 and 1.000 for the winter samples and 0.9995 and 1.000 for those collected in summer. The results showed that the contamination levels, especially for samples collected in summer were greater than the legally permissible limits. The t-test analysis shows that the mean and standard deviation of the four types of Aflatoxins considered were higher in summer than in winter. The findings of the study indicated that ginger, as for all agricultural commodities, are prone to mycotoxin contamination.