Determination of aflatoxin B1 And G1 in fresh, Sun Smoke-Dried Tilapia And African Catfish marketed for Human Consumption in FCT-Abuja,Nigeria.

International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume VI, Issue III, March 2021|ISSN 2454-6194

Determination of aflatoxin B1 And G1 in fresh,Sun Smoke-Dried Tilapia And African Catfish marketed for Human Consumption in FCT-Abuja,Nigeria.

Sa’adatu lsa, Omeiza G.K.
Faculti of Veterinary Medicine,
University Of Abuja,Nigeria

Abstract
Aflatoxins are fungal metabolites that contaminate food and have the potential of causing deleterious effects to humans and animals when consumed. This study determined and compared the occurrence of aflatoxins B1 (AFB1) and aflatoxins G1 (AFG1) in fresh, sun-dried and smoked-dried African catfish and Tilapia sold in major markets in the FCT. Two hundred and sixty (260) fishes were sampled from 6 major markets in four Area Councils of the Federal Capital Territory (FCT), for aflatoxin analysis using High Performance Liquid Chromatography (HPLC). Mycological examination for the presence of aflatoxigenic moulds was also determined. The mycological examination showed that 24.6% of the samples were contaminated with Aspergillus flavus and A. parasiticus. Of these, 15.77% were aflatoxigenic. The aflatoxin B1 concentration ranged from 9.61 to 24.68 ng/g and that of AFG1 ranged from 7.68 to 10.57 ng/g.Means of storage and processing played a major role in aflatoxin contamination as observed in the high concentration in sun-dried fish (AFB1 – 24.68 ng/g; AFG1 – 10.57 ng/g) as compared to fresh (AFB1 – 9.61 ng/g; AFG1 – 7.68 ng/g)and smoke-dried (AFB1 – 13.75 ng/g; AFG1 – 9.02 mg/g) fishes.This study has shown that African catfish and Tilapia sold in major markets within the FCT were contaminated with aflatoxins. The occurrences and levels of AFB1 and AFG1 in the fish samples indicated a major problem in controlling invasion of fish with Aspergillus fungi and aflatoxins. The mean concentration of aflatoxin B1 in sun-dried fish observed in this study was higher than the maximum recommended level of 20μg/kg, indicating a potential risk of aflatoxin poisoning for consumers. Strategies to control aflatoxin exposure and its effects need to be implemented to prevent potential aflatoxicosis. Necessary infrastructure for fish processing and storage needs to be utilized to prevent contamination and the process monitored to ensure that there is absence of aflatoxigenic moulds or aflatoxins higher than the maximum allowable levels.

Background

Traditional fishing is a large part of the overall catch of fish in most sub-African countries [1] and, due to the decline in wild fish population, aquaculture practices have frequently been promoted, but the decline in wildlife has encouraged aquaculture [2]. Fish is a key component of the diet and one of the few sources of animal protein available to many Nigerians [1] [2].
In several African nations, about 17.5% of animal protein intake comes from fish [3]. Fish is an inexpensive source of animal protein with little to no religious scepticism attached, giving it an advantage over pork and beef [4]. Fish is a rich source of amino acids suitable to high carbohydrate diets [5]. It is also a significant source of essential minerals and oils including polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids [5] [6].

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