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Aflatoxin Contamination Level of Different Crops in Ethiopia

Received: 6 February 2019     Accepted: 22 March 2019     Published: 18 April 2019
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Abstract

This review paper was conducted to show the current status of aflatoxin contamination level of some selected crop commodities. Different data sources were collected from January, 2018 up to February, 2019 from published, unpublished and other scientific research reports. The results reported by different authors indicated that total aflatoxin, AFB1, AFB2, AFG1 and AFG2 are the aflatoxin types that contaminate groundnut, red pepper, maize, malt barely, sorghum and other types of crop commodities. According to different authors and research reports showed AFB1 is the most common aflatoxin type that contaminates different crops. Based on the review, the current aflatoxin contamination level of some Ethiopian crops were above permissible level according to the FAO/WHO and EU standards. This indicates that most Ethiopia people consume different crops that contaminated by aflatoxin due to lack of awareness about the cause and the effects of aflatoxin. The increment of temperature and moisture content were favorable for the growth of aflatoxigenic fungi. Different authors reported that the moisture and temperature increases, the aflatoxin contamination level of crops also increases.

Published in International Journal of Bioorganic Chemistry (Volume 4, Issue 1)
DOI 10.11648/j.ijbc.20190401.16
Page(s) 42-46
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Aflatoxin, Aflatoxigenic Fungi, Increment

References
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[19] Wondemineh T, Amare A, Alemayehu C, Mahillaa D (2016). Aflatoxin B1 and total fumonisin contamination and their producing fungi in fresh and stored sorghum grain in east hararghe, Ethiopia.
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    Aserse Yenasew. (2019). Aflatoxin Contamination Level of Different Crops in Ethiopia. International Journal of Bioorganic Chemistry, 4(1), 42-46. https://doi.org/10.11648/j.ijbc.20190401.16

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    ACS Style

    Aserse Yenasew. Aflatoxin Contamination Level of Different Crops in Ethiopia. Int. J. Bioorg. Chem. 2019, 4(1), 42-46. doi: 10.11648/j.ijbc.20190401.16

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    AMA Style

    Aserse Yenasew. Aflatoxin Contamination Level of Different Crops in Ethiopia. Int J Bioorg Chem. 2019;4(1):42-46. doi: 10.11648/j.ijbc.20190401.16

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  • @article{10.11648/j.ijbc.20190401.16,
      author = {Aserse Yenasew},
      title = {Aflatoxin Contamination Level of Different Crops in Ethiopia},
      journal = {International Journal of Bioorganic Chemistry},
      volume = {4},
      number = {1},
      pages = {42-46},
      doi = {10.11648/j.ijbc.20190401.16},
      url = {https://doi.org/10.11648/j.ijbc.20190401.16},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbc.20190401.16},
      abstract = {This review paper was conducted to show the current status of aflatoxin contamination level of some selected crop commodities. Different data sources were collected from January, 2018 up to February, 2019 from published, unpublished and other scientific research reports. The results reported by different authors indicated that total aflatoxin, AFB1, AFB2, AFG1 and AFG2 are the aflatoxin types that contaminate groundnut, red pepper, maize, malt barely, sorghum and other types of crop commodities. According to different authors and research reports showed AFB1 is the most common aflatoxin type that contaminates different crops. Based on the review, the current aflatoxin contamination level of some Ethiopian crops were above permissible level according to the FAO/WHO and EU standards. This indicates that most Ethiopia people consume different crops that contaminated by aflatoxin due to lack of awareness about the cause and the effects of aflatoxin. The increment of temperature and moisture content were favorable for the growth of aflatoxigenic fungi. Different authors reported that the moisture and temperature increases, the aflatoxin contamination level of crops also increases.},
     year = {2019}
    }
    

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  • TY  - JOUR
    T1  - Aflatoxin Contamination Level of Different Crops in Ethiopia
    AU  - Aserse Yenasew
    Y1  - 2019/04/18
    PY  - 2019
    N1  - https://doi.org/10.11648/j.ijbc.20190401.16
    DO  - 10.11648/j.ijbc.20190401.16
    T2  - International Journal of Bioorganic Chemistry
    JF  - International Journal of Bioorganic Chemistry
    JO  - International Journal of Bioorganic Chemistry
    SP  - 42
    EP  - 46
    PB  - Science Publishing Group
    SN  - 2578-9392
    UR  - https://doi.org/10.11648/j.ijbc.20190401.16
    AB  - This review paper was conducted to show the current status of aflatoxin contamination level of some selected crop commodities. Different data sources were collected from January, 2018 up to February, 2019 from published, unpublished and other scientific research reports. The results reported by different authors indicated that total aflatoxin, AFB1, AFB2, AFG1 and AFG2 are the aflatoxin types that contaminate groundnut, red pepper, maize, malt barely, sorghum and other types of crop commodities. According to different authors and research reports showed AFB1 is the most common aflatoxin type that contaminates different crops. Based on the review, the current aflatoxin contamination level of some Ethiopian crops were above permissible level according to the FAO/WHO and EU standards. This indicates that most Ethiopia people consume different crops that contaminated by aflatoxin due to lack of awareness about the cause and the effects of aflatoxin. The increment of temperature and moisture content were favorable for the growth of aflatoxigenic fungi. Different authors reported that the moisture and temperature increases, the aflatoxin contamination level of crops also increases.
    VL  - 4
    IS  - 1
    ER  - 

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Author Information
  • Biology, Food Science and Nutrition Division, Ethiopia Institute of Agricultural Research, Addis Ababa, Ethiopia

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