Aflatoxins contamination in spices and associated predisposing factors in Morogoro region, Tanzania
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Date
2021
Authors
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Journal ISSN
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Publisher
Sokoine University of Agriculture
Abstract
Aflatoxins contamination in spices can result to serious health impact to consumers. Little
information is available about levels of aflatoxins in spices traded in Tanzania. This study
investigated awareness on aflatoxins and handling, storage and packaging practices of
spices in relation to aflatoxins contamination as well as levels in black pepper, cinnamon,
cloves and turmeric in Morogoro, Tanzania. A total of 120 spices samples were collected
from 52 spice dealers among spice traders and analyzed for aflatoxins B 1 , B 2 , G 1 , G 2 , total
aflatoxins and moisture content. Aflatoxins were analyzed using HPLC with fluorescence
detector. The association of aflatoxins contamination in spices with traders’ demographic
and sociological characteristics, awareness and handling practices were determined using
a questionnaire. Results showed that 24.2% of the spice samples were contaminated with
aflatoxins; whereby 11.7% was with aflatoxin B 1 (AFB 1) . Spices from Morogoro rural had
high rate of aflatoxin contamination (33.3%) compared to those from Morogoro
municipality (15.0%). Turmeric had the lowest contamination rate of AFB 1 (0.0%) and
total aflatoxins (3.3%) while cloves had highest contamination with 20% and 50.0% for
AFB 1 and total aflatoxins, respectively. Lowest aflatoxins contamination was 0.2 μg/kg in
cloves while the highest was 164.9 μg/kg in black pepper. Percentage of spice samples
exceeded European Union regulatory limit was nine point two percent for AFB 1 and
13.3% for total aflatoxins. Majority (96.2%) of spice traders store their spices and storage
time varied from 0 to 100 weeks. Among spice dealers who were doing storage, 34.9% of
their samples had aflatoxin contaminations. Half of the respondents who were doing
sorting, 65.4% of them discarded the rejected spices. Aflatoxin contaminations for the
samples from respondent who were not doing sorting was 61.5%. Occurrence of aflatoxins
in spices was associated (p>0.05) with sorting, criteria for sorting, handling of rejected
spices, storage practices, awareness on causes of spoilage and awareness on aflatoxins in
food. It is concluded that spices in the study area were highly contaminated with aflatoxins
some of them beyond the maximum limit set by EU. The study revealed limited awareness
and knowledge on aflatoxins contamination in spices among spice traders. Awareness
creation on aflatoxins contamination in spices and preventive strategies need to be
considered to reduce aflatoxins contamination to safeguard health of spices consumers in
Morogoro, Tanzania.
Description
Dissertation
Keywords
Aflatoxins contamination, Spices, Associated predisposing, Morogoro region,, Tanzania