Yam chip food subsector: hazardous practices and presence of aflatoxins in Benin
A survey of the sanitary quality, particularly concerning aflatoxin contamination and practices of the dried yam chips food sub-sector was carried out in Benin. Producers and intermediaries of the yam chips food production sub-sector were interviewed and samples collected. Aflatoxin content was asse...
| Main Authors: | , , , , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2004
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/96356 |
| _version_ | 1855540318335664128 |
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| author | Mestres, C. Bassa, S. Fagbohoun, E. Nago, M. Hell, K. Vernier, Philippe Champiat, D. Hounhouigan, J. Cardwell, K.F. |
| author_browse | Bassa, S. Cardwell, K.F. Champiat, D. Fagbohoun, E. Hell, K. Hounhouigan, J. Mestres, C. Nago, M. Vernier, Philippe |
| author_facet | Mestres, C. Bassa, S. Fagbohoun, E. Nago, M. Hell, K. Vernier, Philippe Champiat, D. Hounhouigan, J. Cardwell, K.F. |
| author_sort | Mestres, C. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | A survey of the sanitary quality, particularly concerning aflatoxin contamination and practices of the dried yam chips food sub-sector was carried out in Benin. Producers and intermediaries of the yam chips food production sub-sector were interviewed and samples collected. Aflatoxin content was assessed by a biochemo-luminescence method on a total of 107 samples. Twenty-three per cent of the samples had aflatoxin contents over the 15 μg kg−1 CODEX standard value for total aflatoxin. Moisture content of whole tuber chips was around 20% when producers stopped drying after 3–6 days. Drying was thus not accomplished, but most producers were unaware of this problem. After storage for 7 months, mean moisture content was around 14%, but 41% of the samples stored in rooms had a moisture content over 15%, levels that are still favourable for mould growth. Most producers, wholesalers and retailers complained about storage problems and particularly about insect proliferation, but less than 15% mentioned mould growth as a problem. Mouldy chips are generally washed and dried again. Very rarely are mouldy chips discarded and lack of moulds is not a quality attribute for dried yam chips. Therefore, there is a risk of chronic exposure to aflatoxin for Beninese yam chips consumers. |
| format | Journal Article |
| id | CGSpace96356 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2004 |
| publishDateRange | 2004 |
| publishDateSort | 2004 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace963562025-12-08T09:54:28Z Yam chip food subsector: hazardous practices and presence of aflatoxins in Benin Mestres, C. Bassa, S. Fagbohoun, E. Nago, M. Hell, K. Vernier, Philippe Champiat, D. Hounhouigan, J. Cardwell, K.F. aflatoxins yams chips drying storage A survey of the sanitary quality, particularly concerning aflatoxin contamination and practices of the dried yam chips food sub-sector was carried out in Benin. Producers and intermediaries of the yam chips food production sub-sector were interviewed and samples collected. Aflatoxin content was assessed by a biochemo-luminescence method on a total of 107 samples. Twenty-three per cent of the samples had aflatoxin contents over the 15 μg kg−1 CODEX standard value for total aflatoxin. Moisture content of whole tuber chips was around 20% when producers stopped drying after 3–6 days. Drying was thus not accomplished, but most producers were unaware of this problem. After storage for 7 months, mean moisture content was around 14%, but 41% of the samples stored in rooms had a moisture content over 15%, levels that are still favourable for mould growth. Most producers, wholesalers and retailers complained about storage problems and particularly about insect proliferation, but less than 15% mentioned mould growth as a problem. Mouldy chips are generally washed and dried again. Very rarely are mouldy chips discarded and lack of moulds is not a quality attribute for dried yam chips. Therefore, there is a risk of chronic exposure to aflatoxin for Beninese yam chips consumers. 2004-01 2018-08-09T06:40:31Z 2018-08-09T06:40:31Z Journal Article https://hdl.handle.net/10568/96356 en Limited Access Elsevier Mestres, C., Bassa, S., Fagbohoun, E., Nago, M., Hell, K., Vernier, P., ... & Cardwell, K.F. (2004). Yam chip food sub-sector: hazardous practices and presence of aflatoxins in Benin. Journal of Stored Products Research, 40(5), 575-585. |
| spellingShingle | aflatoxins yams chips drying storage Mestres, C. Bassa, S. Fagbohoun, E. Nago, M. Hell, K. Vernier, Philippe Champiat, D. Hounhouigan, J. Cardwell, K.F. Yam chip food subsector: hazardous practices and presence of aflatoxins in Benin |
| title | Yam chip food subsector: hazardous practices and presence of aflatoxins in Benin |
| title_full | Yam chip food subsector: hazardous practices and presence of aflatoxins in Benin |
| title_fullStr | Yam chip food subsector: hazardous practices and presence of aflatoxins in Benin |
| title_full_unstemmed | Yam chip food subsector: hazardous practices and presence of aflatoxins in Benin |
| title_short | Yam chip food subsector: hazardous practices and presence of aflatoxins in Benin |
| title_sort | yam chip food subsector hazardous practices and presence of aflatoxins in benin |
| topic | aflatoxins yams chips drying storage |
| url | https://hdl.handle.net/10568/96356 |
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