Présence des aflatoxines et de l’ochratoxine A dans les denrées alimentaires : évaluation du risque encouru par des consommateurs de poisson fermenté (adjuevan) commercialisé à Abidjan (Côte d’Ivoire)

Abstract

Risk associated with the presence of mycotoxins (aflatoxins and ochratoxin A) in foodstuffs: the case of fermented fish (adjuevan) marketed in Abidjan (Côte d’Ivoire) Description of the subject. The fermented fish “adjuevan” is used as a taste enhancer in West Africa because of its flavor. However, the unhealthy environment in which this food is produced suggests that it may contain mycotoxins. Objectives. To assess the level of aflatoxin and ochratoxin A contamination of fermented fish and the risk to consumers. Method. Ochratoxin A and aflatoxins were quantified using high performance liquid chromatography (HPLC) in samples of fermented fish. Margins of exposure (MOEs) were determined for OTA and aflatoxins. Results. Total aflatoxin content ranged from 1x10-3 µg·kg-1 to 42.86 µg·kg-1, while OTA content ranged from 0.09 µg·kg-1 to 0.15 µg·kg-1. On the other hand, the margins of exposure for OTA ranged from144,227 to 1,484,892 for non-neoplastic effects, and from 442,134 to 4,551,995 for neoplastic effects. The MOEs for aflatoxins B1 and G2 ranged from 423 to 3,683 and from 431 to 3,754, respectively. For aflatoxin B2, 76.04% of the MOEs were lower than 10,000 while for aflatoxin G1 the margins of exposure were higher than 10,000. Conclusions. Adjuevan can induce the carcinogenic effects of aflatoxins (AFB1, AFB2 and AFG2) to the consumer. Nevertheless, the consumption of adjuevan alone is not sufficient for occurrence of the effects (non-neoplastic and neoplastic) of OTA and the carcinogenic effects of AFG1.

Keywords

• fermented foods
• fishery products
• perishable products
• health hazards
• carcinogens