Ochratoxin A in black pepper, white pepper and clove sold in Yaoundé (Cameroon) markets: contamination levels and consumers’ practices increasing health risk

Ochratoxin A in black pepper, white pepper and clove sold in Yaoundé (Cameroon) markets: contamination levels and consumers’ practices increasing health risk

Background Spices are widely consumed in Cameroon, but there is no data available concerning their mycotoxin contamination. A cross-sectional study was conducted from February to June 2017 to assess the occurrence of Ochratoxin A (OTA) in black pepper, white pepper and clove sold in three main marke...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food contamination Vol. 5; no. 1; pp. 1 - 7
Main Authors: Nguegwouo, Evelyne, Sone, Lucien Etame, Tchuenchieu, Alex, Tene, Hippolyte Mouafo, Mounchigam, Emile, Njayou, Nico Frederic, Nama, Gabriel Medoua
Format: Journal Article
Language:English
Published: Cham Springer International Publishing 2018
Springer Nature B.V
BMC
Subjects:
Black pepper
Chemistry
Chemistry and Materials Science
Clove
Consumers
Contamination
Data Article
Food contamination & poisoning
Food Science
Food service
Health risk
Health risks
Markets
Molds
Mycotoxins
Ochratoxin A
Odor
Piper nigrum
Risk
Spices
Toxins
Vegetables
White pepper
Black pepper
White pepper
Ochratoxin A
Clove
Health risk
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Background Spices are widely consumed in Cameroon, but there is no data available concerning their mycotoxin contamination. A cross-sectional study was conducted from February to June 2017 to assess the occurrence of Ochratoxin A (OTA) in black pepper, white pepper and clove sold in three main markets of Yaoundé (the capital of Cameroon), and the health risk that can be associated taking into account consumers’ practices during and after purchase. Results Data obtained revealed that 10% of black pepper samples and 40% of the white pepper samples contained OTA at levels ranging between 1.15–1.91 μg/Kg and 1.81–4.89 μg/Kg, respectively. This is below the established European Commission regulated limit of 15 μg/Kg in spices. This toxin was not detected in clove samples. Considering the consumption data collected from our survey, the maximum OTA daily intake was estimated at 0.182 and 0.699 ng/kg bw/day for black pepper and white pepper, respectively. This is lower than the EFSA tolerable value of 17 ng/kg bw/day. However, it also comes out that 88% of respondents did not have an idea of mycotoxins. Furthermore, 5–20% of them do not pay attention to some general quality indicators such as odour, colour and presence of moulds reported by the others when purchasing or storing the three spices, the latter being the most pertinent indicator of the possible presence of mycotoxins. These spices are generally stored at room temperature and for prolonged periods, conditions which are suitable for fungal growth and mycotoxin production. Conclusion Although the present study shows limited or no health risk associated to OTA contamination in black pepper, white pepper and clove, it is necessary to enhance consumers’ awareness on mycotoxins and their associated impact on health, and to sensitise them on preventive measures to be taken.
ISSN:2196-2804
2196-2804
DOI:10.1186/s40550-017-0063-9