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  • Title: [Aflatoxin contamination level in artisanal and industrial peanut butter food in Dakar (Senegal)].
    Author: Diop YM, Ndiaye B, Fall M, Diouf A, Sall A, Ciss M, Ba D.
    Journal: Dakar Med; 2000; 45(2):134-7. PubMed ID: 15779168.
    Abstract:
    Aflatoxins are mycotoxins produced by some strains of fungus (Aspergillus) which develop in peanut seeds. Peanut oil and past are very used up in Senegal, then the aflatoxin poisoning risk is very actual. The aim of this study was to determinate the aflatoxin level in artisanal and industrial peanut pastry food from Dakar (Sénégal). High Performance Liquid Chromatography (HPLC) analysis of the different samples showed that the most contaminated by aflatoxins are artisanal pastry sold in different market of Dakar (Sénégal). Indeed, 40% of these samples contained mean values of aflatoxin B1 (the most dangerous) widely over allowable EEC specifications (5ppb). Furthermore, most of industrial and domestic peanut pastry were cleaned and could be consumed without risk.
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