MYCOTOXIN AND FOOD SAFETY IN DEVELOPING COUNTRIES doc

MYCOTOXIN AND
FOOD SAFETY IN
DEVELOPING COUNTRIES

Edited by Hussaini Anthony Makun








Mycotoxin and Food Safety in Developing Countries

Edited by Hussaini Anthony Makun

Contributors
Olusegun Atanda, Hussaini Anthony Makun, Isaac M. Ogara, Mojisola Edema, Kingsley O.
Idahor, Margaret E. Eshiett, Bosede F. Oluwabamiwo, Mwanza Mulunda, Lubanza Ngoma,
Mathew Nyirenda, Lebohang Motsei, Frank Bakunzi, Hossam El-Din M. Omar, Adeniran Lateef
Ariyo, Ajagbonna Olatunde Peter, Sani Nuhu Abdulazeez, Olabode Hamza Olatunde, Gabriel
O. Adegoke, Puleng Letuma, Roger Djoulde Darman, Egwim Evans, Amanabo Musa, Yahaya
Abubakar, Bello Mainuna, Toba Samuel Anjorin, Ezekiel Adebayo Salako, Hussaini Anthony
Makun, R.U. Hamzah, A.A. Jigam, H.A. Makun, E.C. Egwim, Jane Omojokun

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First published April, 2013
Printed in Croatia

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Additional hard copies can be obtained from


Mycotoxin and Food Safety in Developing Countries, Edited by Hussaini Anthony Makun
p. cm.
ISBN 978-953-51-1096-5

Contents

Preface IX
Section 1 Occurrence of Mycotoxins 1
Chapter 1 Fungal and Mycotoxin Contamination
of Nigerian Foods and Feeds 3
Olusegun Atanda, Hussaini Anthony Makun,
Isaac M. Ogara, Mojisola Edema, Kingsley O. Idahor,
Margaret E. Eshiett and Bosede F. Oluwabamiwo
Chapter 2 A Decade of Aflatoxin M
1
Surveillance in Milk and Dairy
Products in Developing Countries (2001-2011): A Review 39
Mwanza Mulunda, Lubanza Ngoma, Mathew Nyirenda,
Lebohang Motsei and Frank Bakunzi
Section 2 Public Health Impact of Mycotoxins 61
Chapter 3 Mycotoxins-Induced Oxidative Stress and Disease 63
Hossam El-Din M. Omar
Chapter 4 Avian Mycotoxicosis in Developing Countries 93
Adeniran Lateef Ariyo, Ajagbonna Olatunde Peter,
Sani Nuhu Abdulazeez and Olabode Hamza Olatunde
Section 3 Prevention and Control of Mycotoxins 121
Chapter 5 Strategies for the Prevention and Reduction

of Mycotoxins in Developing Countries 123
Gabriel O. Adegoke and Puleng Letuma
Chapter 6 Sustainability and Effectiveness of Artisanal Approach to
Control Mycotoxins Associated with Sorghum Grains and
Sorghum Based Food in Sahelian Zone of Cameroon 137
Roger Djoulde Darman
VI Contents

Chapter 7 Nigerian Indigenous Fermented Foods:
Processes and Prospects 153
Egwim Evans, Amanabo Musa,
Yahaya Abubakar and Bello Mainuna
Chapter 8 Control of Toxigenic Fungi and Mycotoxins with
Phytochemicals: Potentials and Challenges 181
Toba Samuel Anjorin, Ezekiel Adebayo Salako
and Hussaini Anthony Makun
Chapter 9 Antioxidant Properties of Selected African Vegetables,
Fruits and Mushrooms: A Review 203
R.U. Hamzah, A.A. Jigam, H.A. Makun and E.C. Egwim
Chapter 10 Regulation and Enforcement
of Legislation on Food Safety in Nigeria 251
Jane Omojokun

Preface

The study of fungi and the toxins they secrete in foods and feeds is referred to as
mycotoxicology. The subject plays a pivotal role in understanding the origin and
pathology of some diseases arising from foods and so has great relevancy to medicine.
Food spoilage caused by fungal toxins (mycotoxins) results in the loss of over 25% of
world’s foods which aggravates the severe food insecurity facing the deeming
population of the earth. Mycotoxin contaminated agricultural products are not fit for
export and so fungi and mycotoxins impact negatively the international trade with
consequent adverse effect on world economy. Mycotoxicology is therefore of immense
significance to public health, food safety and security, domestic and international
trade, and world economy.
This book provides information on the incidence of fungi and mycotoxins in some
African countries, the health implications and possible intervention control strategies
for mycotoxins in developing countries and in Africa in particular. It will therefore be
of interest to students, educators, researchers and policy makers in the fields of
medicine, agriculture, food science and technology, trade and economics. Food
regulatory officers also have quite a lot to learn from the book. Although a lot of the
generated data in the area of mycotoxicology are available to the developed world,
information on the subject area from Africa is scanty and not usually available in a
comprehensive form. This book attempts to address the gap. Being an open access
book, it will be of great benefit to scientists in developing countries who have limited
access to information due to lack of funds to pay or subscribe for high quality journals
and data from commercial publishing and database companies.
The book has three sections bordering on incidence of mycotoxins in Africa, health
effects and prevention and control strategies of the fungal toxins. The first chapter is
devoted to the occurrence of fungi and mycotoxins in foods and feeds in Nigeria,
while the second gives a detailed account of the surveys carried out to detect and
quantify aflatoxin M

1 in milk in developing countries in the last decade. The second
section on health impact of mycotoxins has two chapters; 3 and 4 which address the
mechanisms of action of mycotoxins in causing oxidative stress and incidence of
diseases induced by mycotoxins (mycotoxicoses) in birds in developing countries
respectively.
X Preface

The six chapters in the section of prevention and control of mycotoxins collectively
present the approaches for elimination of the toxins from dietary system. Chapter 5
describes the stratagems for the prevention and reduction of mycotoxins that are
practicable in developing countries, while chapter 6 details practical methods towards
sustainability and effectiveness of artisanal approaches to control mycotoxins
associated with sorghum grains and sorghum based foods in Sahelian zone of
Cameroon. Chapter 7 analyses the processes and prospects of Nigerian indigenous
fermented foods with a view of eliminating food borne toxicants including fungal
toxins. Chapter 8 discusses the prospects and challenges involved in using
environment-friendly non-toxic phytochemicals in the control of fungi and mycotoxins
as against toxic synthetic chemicals. While chapter 9 deals with the application of
antioxidants derived from some African vegetables in alleviating mycotoxin induced
oxidative stress and diseases, the last chapter provides practical steps towards
regulation and enforcement of legislation on food borne toxicants from the point of
view of an experienced Food Regulatory Officer.
Overall, it is our hope that this book will be a valuable addition to mycotoxicology
literature and will promote interest in food safety arming researchers, policy makers
and regulatory personnel with enough information to reduce the mycotoxin menace. I
wish to express my profound gratitude to Dr. Garnett E. Wood of the FDA/Center for
Food Safety and Applied Nutrition, USA for suggesting the title of the book, all the
authors of the various chapters for their contributions which have made the book a
reality and to INTECH Company for publishing it. I am sincerely highly honoured for
being the editor of this creative, intellectual and informative project.

Dr. Hussaini Anthony Makun,
Associate Professor,
Department of Biochemistry,
Federal University of Technology,
Minna, Nigeria




Section 1




Occurrence of Mycotoxins