Occurrence and Human-Health Impacts of Mycotoxins in Somalia
- Ewa Wielogorska*Ewa Wielogorska*E-mail: [email protected]. Tel.: +44(0)28 90974155.School of Pharmacy, Queen’s University Belfast, Belfast, Northern Ireland BT9 7BL, United KingdomInstitute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen’s University Belfast, Belfast, Northern Ireland BT9 5BN, United KingdomMore by Ewa Wielogorska,
- Mark MooneyMark MooneyInstitute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen’s University Belfast, Belfast, Northern Ireland BT9 5BN, United KingdomMore by Mark Mooney,
- Mari EskolaMari EskolaCenter for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad Lorenz Straße 20, 3430 Tulln, AustriaMore by Mari Eskola,
- Chibundu N. EzekielChibundu N. EzekielDepartment of Microbiology, Babcock University, Ilishan Remo, Ogun State NigeriaMore by Chibundu N. Ezekiel,
- Milena StranskaMilena StranskaDepartment of Food Analysis and Nutrition, University of Chemistry and Technology, 166 28 Prague, Czech RepublicMore by Milena Stranska,
- Rudolf KrskaRudolf KrskaInstitute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen’s University Belfast, Belfast, Northern Ireland BT9 5BN, United KingdomCenter for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad Lorenz Straße 20, 3430 Tulln, AustriaMore by Rudolf Krska, and
- Chris ElliottChris ElliottInstitute for Global Food Security, Advanced ASSET Centre, School of Biological Sciences, Queen’s University Belfast, Belfast, Northern Ireland BT9 5BN, United KingdomMore by Chris Elliott
Abstract
Mycotoxins are secondary metabolites produced by various molds that contaminate many staple foods and cause a broad range of detrimental health effects in animals and humans through chronic exposure or acute toxicity. As such, the worldwide contamination of food and feed with mycotoxins is a significant problem, especially in sub-Saharan Africa. In this study, mycotoxin occurrence in staple foods consumed in Somalia was determined. A total of 140 samples (42 maize, 40 sorghum, and 58 wheat) were collected from a number of markets in Mogadishu, Somalia, and analyzed by a UPLC-MS/MS multimycotoxin method that could detect 77 toxins. All of the maize samples tested contained eight or more mycotoxins, with aflatoxin B1 (AFB1) and fumonisin B1 (FB1) levels reaching up to 908 and 17 322 μg/kg, respectively, greatly exceeding the European Union limits and guidance values. The average probable daily intake of fumonisins (FB1 and FB2) was 16.70 μg per kilogram of body weight (kg bw) per day, representing 835% of the recommended provisional maximum tolerable daily intake value of 2 μg/(kg bw)/day. A risk characterization revealed a mean national margin of exposure of 0.62 for AFB1 with an associated risk of developing primary liver cancer estimated at 75 cancers per year per 100 000 people for white-maize consumption alone. The results clearly indicate that aflatoxin and fumonisin exposure is a major public-health concern and that risk-management actions require prioritization in Somalia.
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