School of Biosecurity, Biotechnolgy and Laboratory Sciences (SBLS)

Permanent URI for this community

https://dissertations.mak.ac.ug/handle/20.500.12281/635

Browse

Browsing School of Biosecurity, Biotechnolgy and Laboratory Sciences (SBLS) by Subject "Aflatoxin"
  • Item
    Assessment of handling practices and Aflatoxin contamination of maize flour from selected retail traders in Ibanda District, Western Uganda
    (Makerere University, 2022-02) Ibanda, Joshua
    Aflatoxin contamination is a global public health threat that compromises the safety of food due to the carcinogenicity of aflatoxins and their ability to cause immunosuppression and retardation in both humans and animals. Food/ feed gets contaminated with aflatoxins at pre-harvest, harvest and post-harvest stages. This study assessed handling practices, aflatoxin contamination and the relationship between handling practices and aflatoxin contamination in dehulled and undehulled maize flour among selected retail traders in Ibanda district, Western Uganda. A questionnaire guide alongside making observations was used to assess the handling practices while aflatoxin presence was determined using thin layer chromatography (TLC). The moisture content of the samples was determined using the drying oven method. The relationship between the different handling practices and aflatoxin contamination was determined using Chi-square test in Software for Statistics and Data Science (Stata); all analyses done at 95% confidence interval (CI). Of the thirty (30) traders, most traders; repackaged the flour when customers came (60%), operated from permanent structures (53.3%), had pallets/ racks (60%), sold dehulled flour (66.7%) and sold the flour within a short time (60%). The mean moisture content of the samples was 10.03% which is within the recommended Food and Agriculture Organization (FAO) safe levels of 12.5%. However, 4 (13.3%) samples had a percentage moisture content above the recommended safe levels. Undehulled maize flour had a higher mean moisture content (13.2%) than dehulled maize flour (10.65%). Of all the thirty (30) samples, 25 (83.3%) were positive for aflatoxin, 25 (83.3%) had aflatoxin B, 15 (50%) had aflatoxin G and 15 (50%) had both aflatoxin B and G. Duration of time in stock (p=0.047), stage when packaging was done (p=0.011) and hulling status (p= 0.002) had the greatest effect on aflatoxin contamination of the maize flour. Generally, maize flour among retail traders in Ibanda district is contaminated with aflatoxins. However, since this study involved qualitative detection of aflatoxins, it is difficult to conclude whether the aflatoxin contaminated maize flour was safe for human consumption or not. Therefore, a wider study involving aflatoxin quantification should be done to fully understand the extent of aflatoxin contamination in maize flour and other susceptible food commodities in Ibanda district and other regions of Uganda before appropriate measures are undertaken.
  • Item
    Detection of aflatoxin and ochratoxin contamination in locally processed spices sold at Owino Market in Kampala City
    (Makerere University, 2023-01) Wepukhulul, Alvin Kenneth
    There is a high global concern about Aflatoxin and ochratoxin contamination in food products linked to life-threatening complications such as hepatocellular carcinoma (HCC), endemic nephrotoxicity, DNA adducts, renal tumors, chromosomal aberrations. This study was done to investigate aflatoxins and ochratoxins contamination through detection of these Mycotoxin in traditionally processed organic spices namely Turmeric, cinnamon, red pepper and black pepper that are the most commonly used in Uganda as a developing country. Subsequently, 30 samples of 4 types of organic spices were collected from Owino Market in Kampala City center i.e., 9 turmeric samples, 8 cinnamon samples, 7 red pepper samples and 6 black pepper samples. All the 30 samples were screened for both Aflatoxins (B and G) and Ochratoxins using Thin Layer Chromatography technique. 83% were positive for aflatoxins B, 100% were positive for Aflatoxins G, 57% were positive for ochratoxin C and 57% were positive for both aflatoxins and ochratoxins.
  • Item
    Handling practices and aflatoxin contamination of silver fish (Mukene) sold in selected markets of Mukono District, Central Uganda
    (Makerere University, 2022-11) Dushime, Felicity
    Aflatoxins are poisonous fungal metabolites that contaminate foods and feeds which cause adverse health effect like hepatotoxicity, immunosuppression, teratogenic and retarded growth. Previous studies in Uganda focused mainly on human foods and animal feeds but limited information exist on silver fish. This study assessed the handling practices and determination of aflatoxin contamination of silver fish sold from the selected markets of Mukono district, Central Uganda. Forty-five silver fish samples were purchased from three selected markets for observational study and moisture content determination using hot air oven to assess handling practices and aflatoxin detection using Thin Layer Chromatography. The study found out that majority of the traders (84.4%) were operating in permanent storage houses, 24 (53.3%) packed silver fish in gunny sacks with 15 (33.3%) using buckets and most traders 40 (88.9%) placed their silver fish on raised surface. The moisture content ranged from 2.12% to 14.28% with mean moisture of 8.18%. Majority 30 (66.67%) silver fish samples tested positive for aflatoxin with 30 (66.67%) being aflatoxin B and 1 (2.22%) aflatoxin G. The results indicated that silver fish from Mukono was contaminated with mostly aflatoxin B however, it is difficult to conclude about the levels of contamination since the study was qualitative and done on small sample size. Therefore, extensive studies should be conducted using quantitative methods to understand the levels of contamination and the safety of the silver fish for human consumption.