Occurrence of aflatoxins and effect of preventive practices to inhibit fungal growth and aflatoxin production in leftover flat bread/chapati used as animal feed and stored in Pakistani dairy farms

Abstract

Mycotoxins, particularly aflatoxins (AFs), pose significant health risks to humans and animals. Leftover flat bread/chapati is a traditional staple food commonly consumed by the people of South Asian region. AFs-contaminated leftover flat bread/chapatis are usually turned into animal feed, which warrant concern about the secondary effects of AFs in humans. In this study, the prevalence of AFs in 21 samples of leftover flat bread/chapati samples from different dairy farms of South Punjab, Pakistan was evaluated. Furthermore, the impact of different preventive practices on fungal growth and aflatoxin levels in leftover flat bread/chapati during 21-day storage was investigated. Eighteen samples (86%) of leftover flat bread/chapati collected from the dairy farms were found to be contaminated with total AFs at mean levels ranging from 1.65 to 37.20 μg/kg, among which 29% were found to have total AFs higher than the maximum permitted levels adopted in the European Union and the United States (20 μg/kg). Traditional, open-air storage practice leftover flat bread/chapati led to the highest fungal growth, while hermetic sealing (HS) in low density polyethylene (LDPE) bags effectively minimized fungal growth. HS combined with the addition of neem leaves and silica beads inside LDPE bags at percentage inclusions of 5–10% showed the most significant protective practice against fungal proliferation and AFs production. These data highlight the need for proper storage practices to avoid fungal contamination and AF production in leftover flat bread/chapati in dairy farms. Further research should be conducted to optimize HS methods in combination with selected medicinal plants and chemical compounds to ensure the safety and regulatory compliance of leftover flat bread/chapati during storage.