Aflatoxin contamination of groundnut (Arachis hypogaea L.): Predisposing factors and management interventions

Publication date: Available online 10 November 2018Source: Food ControlAuthor(s): Kwabena Asare Bediako, Kwadwo Ofori, Samuel Kwame Offei, Daniel Dzidzienyo, James Yaw Asibuo, Richard Adu AmoahAbstractGroundnut (Arachis hypogaea L.) is one of the most important oilseed crops in world agricultural trade. It is considered an important crop by virtue of its contribution to satisfying the protein needs of many households who cannot afford animal protein. Production and consumption of groundnuts are hampered among others, by Aspergillus flavus and Aspergillus parasiticus infection which subsequently contaminate groundnuts with aflatoxins. Aflatoxins are associated with acute and chronic toxicities in humans and animals causing induction of tumor, liver damage, liver cirrhosis, and carcinogenic, estrogenic, teratogenic, and immunosuppressive effects. Contaminated food crops expose millions of people to high risk of chronic aflatoxin exposure. Aflatoxin contamination can occur in the field before harvest, and after harvest during curing, storage and transportation. The major factors influencing A. flavus and A. parasiticus infection in groundnuts before harvest are insect damage to the developing seed/pod, drought and high soil temperatures. After harvest, environmental conditions such as high humidity and high temperatures promote fungal infection and aflatoxin accumulation. Agronomic practices such as crop rotation, use of resistant varieties, insect control, timely planting and h...
Source: Food Control - Category: Food Science Source Type: research