Yamp chip food sub-sector : hazardous pratices 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 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.
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Subjects: | Q03 - Contamination et toxicologie alimentaires, Dioscorea, igname, traitement, échantillonnage, collecte de données, séchage, stockage, aflatoxine, humidité, http://aims.fao.org/aos/agrovoc/c_2288, http://aims.fao.org/aos/agrovoc/c_8478, http://aims.fao.org/aos/agrovoc/c_6195, http://aims.fao.org/aos/agrovoc/c_6774, http://aims.fao.org/aos/agrovoc/c_2128, http://aims.fao.org/aos/agrovoc/c_2402, http://aims.fao.org/aos/agrovoc/c_7427, http://aims.fao.org/aos/agrovoc/c_8638, http://aims.fao.org/aos/agrovoc/c_3689, http://aims.fao.org/aos/agrovoc/c_875, |
Online Access: | http://agritrop.cirad.fr/522938/ http://agritrop.cirad.fr/522938/1/522938.pdf |
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dig-cirad-fr-5229382024-01-28T12:56:59Z http://agritrop.cirad.fr/522938/ http://agritrop.cirad.fr/522938/ Yamp chip food sub-sector : hazardous pratices and presence of aflatoxins in Benin. Mestres Christian, Bassa Septime, Fagbohoun Etel Godwill, Nago Mathurin Coffi, Hell K., Vernier Philippe, Champiat Dominique, Hounhouigan Joseph D., Cardwell K.F.. 2004. Journal of Stored Products Research, 40 (5) : 575-585.https://doi.org/10.1016/j.jspr.2003.11.003 <https://doi.org/10.1016/j.jspr.2003.11.003> Yamp chip food sub-sector : hazardous pratices and presence of aflatoxins in Benin Mestres, Christian Bassa, Septime Fagbohoun, Etel Godwill Nago, Mathurin Coffi Hell, K. Vernier, Philippe Champiat, Dominique Hounhouigan, Joseph D. Cardwell, K.F. eng 2004 Journal of Stored Products Research Q03 - Contamination et toxicologie alimentaires Dioscorea igname traitement échantillonnage collecte de données séchage stockage aflatoxine humidité http://aims.fao.org/aos/agrovoc/c_2288 http://aims.fao.org/aos/agrovoc/c_8478 http://aims.fao.org/aos/agrovoc/c_6195 http://aims.fao.org/aos/agrovoc/c_6774 http://aims.fao.org/aos/agrovoc/c_2128 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_8638 http://aims.fao.org/aos/agrovoc/c_3689 Bénin http://aims.fao.org/aos/agrovoc/c_875 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. article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/522938/1/522938.pdf text Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1016/j.jspr.2003.11.003 10.1016/j.jspr.2003.11.003 http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=183550 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jspr.2003.11.003 info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1016/j.jspr.2003.11.003 |
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Q03 - Contamination et toxicologie alimentaires Dioscorea igname traitement échantillonnage collecte de données séchage stockage aflatoxine humidité http://aims.fao.org/aos/agrovoc/c_2288 http://aims.fao.org/aos/agrovoc/c_8478 http://aims.fao.org/aos/agrovoc/c_6195 http://aims.fao.org/aos/agrovoc/c_6774 http://aims.fao.org/aos/agrovoc/c_2128 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_8638 http://aims.fao.org/aos/agrovoc/c_3689 http://aims.fao.org/aos/agrovoc/c_875 Q03 - Contamination et toxicologie alimentaires Dioscorea igname traitement échantillonnage collecte de données séchage stockage aflatoxine humidité http://aims.fao.org/aos/agrovoc/c_2288 http://aims.fao.org/aos/agrovoc/c_8478 http://aims.fao.org/aos/agrovoc/c_6195 http://aims.fao.org/aos/agrovoc/c_6774 http://aims.fao.org/aos/agrovoc/c_2128 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_8638 http://aims.fao.org/aos/agrovoc/c_3689 http://aims.fao.org/aos/agrovoc/c_875 |
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Q03 - Contamination et toxicologie alimentaires Dioscorea igname traitement échantillonnage collecte de données séchage stockage aflatoxine humidité http://aims.fao.org/aos/agrovoc/c_2288 http://aims.fao.org/aos/agrovoc/c_8478 http://aims.fao.org/aos/agrovoc/c_6195 http://aims.fao.org/aos/agrovoc/c_6774 http://aims.fao.org/aos/agrovoc/c_2128 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_8638 http://aims.fao.org/aos/agrovoc/c_3689 http://aims.fao.org/aos/agrovoc/c_875 Q03 - Contamination et toxicologie alimentaires Dioscorea igname traitement échantillonnage collecte de données séchage stockage aflatoxine humidité http://aims.fao.org/aos/agrovoc/c_2288 http://aims.fao.org/aos/agrovoc/c_8478 http://aims.fao.org/aos/agrovoc/c_6195 http://aims.fao.org/aos/agrovoc/c_6774 http://aims.fao.org/aos/agrovoc/c_2128 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_8638 http://aims.fao.org/aos/agrovoc/c_3689 http://aims.fao.org/aos/agrovoc/c_875 Mestres, Christian Bassa, Septime Fagbohoun, Etel Godwill Nago, Mathurin Coffi Hell, K. Vernier, Philippe Champiat, Dominique Hounhouigan, Joseph D. Cardwell, K.F. Yamp chip food sub-sector : hazardous pratices and presence of aflatoxins in Benin |
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 |
article |
topic_facet |
Q03 - Contamination et toxicologie alimentaires Dioscorea igname traitement échantillonnage collecte de données séchage stockage aflatoxine humidité http://aims.fao.org/aos/agrovoc/c_2288 http://aims.fao.org/aos/agrovoc/c_8478 http://aims.fao.org/aos/agrovoc/c_6195 http://aims.fao.org/aos/agrovoc/c_6774 http://aims.fao.org/aos/agrovoc/c_2128 http://aims.fao.org/aos/agrovoc/c_2402 http://aims.fao.org/aos/agrovoc/c_7427 http://aims.fao.org/aos/agrovoc/c_8638 http://aims.fao.org/aos/agrovoc/c_3689 http://aims.fao.org/aos/agrovoc/c_875 |
author |
Mestres, Christian Bassa, Septime Fagbohoun, Etel Godwill Nago, Mathurin Coffi Hell, K. Vernier, Philippe Champiat, Dominique Hounhouigan, Joseph D. Cardwell, K.F. |
author_facet |
Mestres, Christian Bassa, Septime Fagbohoun, Etel Godwill Nago, Mathurin Coffi Hell, K. Vernier, Philippe Champiat, Dominique Hounhouigan, Joseph D. Cardwell, K.F. |
author_sort |
Mestres, Christian |
title |
Yamp chip food sub-sector : hazardous pratices and presence of aflatoxins in Benin |
title_short |
Yamp chip food sub-sector : hazardous pratices and presence of aflatoxins in Benin |
title_full |
Yamp chip food sub-sector : hazardous pratices and presence of aflatoxins in Benin |
title_fullStr |
Yamp chip food sub-sector : hazardous pratices and presence of aflatoxins in Benin |
title_full_unstemmed |
Yamp chip food sub-sector : hazardous pratices and presence of aflatoxins in Benin |
title_sort |
yamp chip food sub-sector : hazardous pratices and presence of aflatoxins in benin |
url |
http://agritrop.cirad.fr/522938/ http://agritrop.cirad.fr/522938/1/522938.pdf |
work_keys_str_mv |
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