Aflatoxin M1 in Africa: Exposure Assessment, Regulations, and Prevention Strategies - A Review.

Aflatoxins are the most harmful mycotoxins causing health problems to human and animal. Many acute aflatoxin outbreaks have been reported in Africa, especially in Kenya and Tanzania. When ingested, aflatoxin B1 is converted by hydroxylation in the liver into aflatoxin M1, which is excreted in milk of dairy females and in urine of exposed populations.

Characterization of filamentous fungi isolated from Moroccan olive and olive cake: toxinogenic potential of Aspergillus strains.

During the 2003 and 2004 olive oil production campaigns in Morocco, 136 samples from spoiled olive and olive cake were analyzed and 285 strains were isolated in pure culture. Strains included 167 mesophilic strains belonging to ten genera: Penicillium, Aspergillus, Geotrichum, Mucor, Rhizopus, Trichoderma, Alternaria, Acremonium, Humicola, Ulocladium as well as 118 thermophilic strains isolated in 2003 and 2004, mainly belonging to six species: Aspergillus fumigatus, Paecilomyces variotii, Mucor pusillus, Thermomyces lanuginosus, Humicola grisea, and Thermoascus aurantiacus. Penicillium and Aspergillus, respectively, 32.

Growth and toxigenesis of Aspergillus flavus isolates on selected spices.

None of the four Aspergillus flavus isolates studied was able to grow on wet cinnamon (5 g cinnamon + 3.3 mL distilled water) at 25 degrees C over 30 days. Fungal growth was weak on the curcumin, black pepper, and white pepper; good, but lower than on rice control, on the cumin and ginger; and similar to the control on sweet and hot paprika.

Almond Paste: Physicochemical and Microbiological Characterization and Preservation with Sorbic Acid and Cinnamon.

Samples of deteriorated almond pastes were analyzed for their physicochemical and microbiological characteristics. The physicochemical determinations included the a, pH, humidity, lipid content, acid degree value of the extracted lipids, and alcohol content. The microbiological determinations grouped the standard plate counts (SPC), total and fecal coliforms, enterococci, staphylococci, Salmonella , and yeasts.