Aflatoxin Contamination Level of Different Crops in Ethiopia
International Journal of Bioorganic Chemistry
Volume 4, Issue 1, June 2019, Pages: 42-46
Received: Feb. 6, 2019; Accepted: Mar. 22, 2019; Published: Apr. 18, 2019
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Aserse Yenasew, Biology, Food Science and Nutrition Division, Ethiopia Institute of Agricultural Research, Addis Ababa, Ethiopia
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This review paper was conducted to show the current status of aflatoxin contamination level of some selected crop commodities. Different data sources were collected from January, 2018 up to February, 2019 from published, unpublished and other scientific research reports. The results reported by different authors indicated that total aflatoxin, AFB1, AFB2, AFG1 and AFG2 are the aflatoxin types that contaminate groundnut, red pepper, maize, malt barely, sorghum and other types of crop commodities. According to different authors and research reports showed AFB1 is the most common aflatoxin type that contaminates different crops. Based on the review, the current aflatoxin contamination level of some Ethiopian crops were above permissible level according to the FAO/WHO and EU standards. This indicates that most Ethiopia people consume different crops that contaminated by aflatoxin due to lack of awareness about the cause and the effects of aflatoxin. The increment of temperature and moisture content were favorable for the growth of aflatoxigenic fungi. Different authors reported that the moisture and temperature increases, the aflatoxin contamination level of crops also increases.
Aflatoxin, Aflatoxigenic Fungi, Increment
To cite this article
Aserse Yenasew, Aflatoxin Contamination Level of Different Crops in Ethiopia, International Journal of Bioorganic Chemistry. Vol. 4, No. 1, 2019, pp. 42-46. doi: 10.11648/j.ijbc.20190401.16
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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