Pub Date : 2022-02-09DOI: 10.5772/intechopen.95954
Esiegbuya Daniel Ofeoritse, Ojieabu Amarachi
Indigenous methods of food processing in Nigeria are influenced by a wide range of socioeconomic factors and indigenous knowledge practices which support mycotoxingenic fungal contamination of processed food. Some of the socioeconomic factors include level of education, methods of skill acquisition, methods of food vending in market places, methods of food handling and storage, hygienic practices and poor water supply. The uses of indigenous knowledge in food processing are important because its application serve as a source of livelihood improvements, sustainability of indigenous food and eradication of food shortage. The limitation of the application of indigenous knowledge in food processing encourages mycotoxins contamination of foods. This is as a result of the poor hygienic conditions of the processing utensils, processing environments and methods of packaging the processed food. Due to the absence of policies in monitoring the quality of indigenously processed foods in market places and the risk associated with indigenous methods of food processing, there is the need for government agencies to address these issues through policy assessment in the areas of operations, inspection and enforcement and training so as to effectively harness the benefits of indigenous knowledge in food processing for national development.
{"title":"The Role of Socio-Economic Factors and Indigenous Knowledge Practices on the Mycotoxigenic Fungi Contamination of Food","authors":"Esiegbuya Daniel Ofeoritse, Ojieabu Amarachi","doi":"10.5772/intechopen.95954","DOIUrl":"https://doi.org/10.5772/intechopen.95954","url":null,"abstract":"Indigenous methods of food processing in Nigeria are influenced by a wide range of socioeconomic factors and indigenous knowledge practices which support mycotoxingenic fungal contamination of processed food. Some of the socioeconomic factors include level of education, methods of skill acquisition, methods of food vending in market places, methods of food handling and storage, hygienic practices and poor water supply. The uses of indigenous knowledge in food processing are important because its application serve as a source of livelihood improvements, sustainability of indigenous food and eradication of food shortage. The limitation of the application of indigenous knowledge in food processing encourages mycotoxins contamination of foods. This is as a result of the poor hygienic conditions of the processing utensils, processing environments and methods of packaging the processed food. Due to the absence of policies in monitoring the quality of indigenously processed foods in market places and the risk associated with indigenous methods of food processing, there is the need for government agencies to address these issues through policy assessment in the areas of operations, inspection and enforcement and training so as to effectively harness the benefits of indigenous knowledge in food processing for national development.","PeriodicalId":306199,"journal":{"name":"Aflatoxins - Occurrence, Detoxification, Determination and Health Risks","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127512042","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-02-09DOI: 10.5772/intechopen.97292
Nadeem A. Ramadan, Hadeel A. Al-Ameri
The aflatoxin producing fungi Aspergillus flavus, A. parasiticus, and A. nomius, although they are also produced by other species of Aspergillus as well as by Emericella spp.(Telemorph). There are many types of aflatoxins, but the four main ones are aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), and aflatoxin G2 (AFG2, while aflatoxin M1 (AFM1) and M2 (AFM2) are the hydroxylated metabolites of AFB1 and AFB2. Aflatoxin B1, which is a genotoxic hepatocarcinogen, which presumptively causes cancer by inducing DNA, adducts leading to genetic changes in target liver cells. Cytochrome-P450 enzymes to the reactive intermediate AFB1–8, 9 epoxide (AFBO) which binds to liver cell DNA, resulting in DNA adducts, metabolize AFB1 Ingestion of contaminated food is the main source of exposure to aflatoxins, which adversely affect the health of both humans and animals. The compounds can cause acute or chronic toxic effects of a teratogenic, mutagenic, carcinogenic, immunotoxic or hepatotoxic character. You can reduce your aflatoxin exposure by buying only major commercial brands of food and by discarding that look moldy, discolored, or shriveled.
{"title":"Aflatoxins","authors":"Nadeem A. Ramadan, Hadeel A. Al-Ameri","doi":"10.5772/intechopen.97292","DOIUrl":"https://doi.org/10.5772/intechopen.97292","url":null,"abstract":"The aflatoxin producing fungi Aspergillus flavus, A. parasiticus, and A. nomius, although they are also produced by other species of Aspergillus as well as by Emericella spp.(Telemorph). There are many types of aflatoxins, but the four main ones are aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), and aflatoxin G2 (AFG2, while aflatoxin M1 (AFM1) and M2 (AFM2) are the hydroxylated metabolites of AFB1 and AFB2. Aflatoxin B1, which is a genotoxic hepatocarcinogen, which presumptively causes cancer by inducing DNA, adducts leading to genetic changes in target liver cells. Cytochrome-P450 enzymes to the reactive intermediate AFB1–8, 9 epoxide (AFBO) which binds to liver cell DNA, resulting in DNA adducts, metabolize AFB1 Ingestion of contaminated food is the main source of exposure to aflatoxins, which adversely affect the health of both humans and animals. The compounds can cause acute or chronic toxic effects of a teratogenic, mutagenic, carcinogenic, immunotoxic or hepatotoxic character. You can reduce your aflatoxin exposure by buying only major commercial brands of food and by discarding that look moldy, discolored, or shriveled.","PeriodicalId":306199,"journal":{"name":"Aflatoxins - Occurrence, Detoxification, Determination and Health Risks","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115160370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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