Mycoflora diversity, exposure to mycotoxins, and cancer risk characterization associated with the consumption of two traditionally fermented alcoholic beverages in the Ho municipality of Ghana

Abstract

Abstract Traditionally fermented alcoholic drinks are made with locally sourced ingredients and traditional knowledge, and they are typically drank in the immediate area of production. The ingredients are sources of microbial contamination in these drinks. This study aimed to update the mycoflora and evaluate levels of Ochratoxin A (OTA) and aflatoxins contamination of some local beverages (Raffia Sap ‘Palm wine’ and sorghum beer ‘Pito’) in the Ho municipality, Volta Region, Ghana. Standard mycological analyses were carried out on the samples and the plates were incubated for 5–7 days at 28 ± 1 °C. Mycotoxin levels in the samples were quantified using High-Performance Liquid Chromatography coupled to a fluorescence detector (HPLC-FLD) was used. Deterministic models recommended by a Joint FAO/WHO Expert Committee on Additives were used to assess cancer risk. The fungal counts of palm wine samples in the Ho municipality recorded were in a range of 3.29- 4.59 log10 CFU/ml, while pito samples recorded a fungal range between 2.55 and 4.08 log10 CFU/ml. A total of 13 fungal species, namely; Aspergillus niger, Aspergillus terreus, Aspergillus flavus, Aspergillus fumigatus, Fusarium oxysporum, Fusarium oligosporus, Fusarium verticillioides, Trichoderma harzianum, Rhizopus stolonifer, Penicillium verrucosum, Rhodotorula mucilaginosa., Mucor racemosus and Yeasts were isolated from both palm wine and pito samples. Notably, ochratoxin A (OTA) quantities ranged between 5.50 and 14.93 μg/kg for both samples while Total aflatoxins ranged between LOD-10.70 μg/kg for pito. No aflatoxins were detected in palm wine. Consumer risk assessment values computed for both moderate and heavy drinkers ranged between 4.08–40.20 ng/kg bw/day, 13.88–50.44, and 0.314–1.156 cases/10,000 person/year for Total aflatoxins while ochratoxin A contents ranged 4.08–40.20 ng/kg bw/day, 0.44–4.38, and 0.131–1.286 cases/10,000 person/year correspondingly for Estimated Daily Intake (EDI), Margin of Exposure (MOE), and Cancer Risks for the age categories considered. Generally, mean fungal counts in both palm wine and pito beverages were high and were found to be unsatisfactory while the fungi species in these beverages showed great diversity. Cancer Risk assessments for the mycotoxins suggested a potential health hazard to the consumers of these beverages in the Ho municipality.

Keywords

• Ochratoxin A
• Aflatoxins
• Pito
• Palm wine
• Fungi
• Population exposure