Peanut and Peanut-Based Foods Contamination by Toxigenic Fungi and Mycotoxins: Potential Risks for Beninese Consumers.

ABSTRACT: This study assessed mycotoxin contamination in roasted peanut snacks and kluiklui (fried pressed peanut cake), and consumer exposure in southern Benin. Roasted peanut snacks and kluiklui were sampled from markets across six municipalities, and their production follow-up was conducted on two sites using different processing methods. Mycotoxins were quantified using UPLC-MS/MS, while fungal species were identified via culture-based methods. Exposure to aflatoxin B1, total aflatoxins and ochratoxin A was estimated. Aflatoxin B1 predominated, reaching 169 µg/kg in roasted peanut snacks and 2144.64 µg/kg in marketed kluiklui. In contrast, just-produced kluiklui contained much lower levels (11.73-37.78 µg/kg). Aspergillus flavus and Aspergillus niger pre

SUBMITTER: Sogbossi Gbetokpanou C 

PROVIDER: S-EPMC12656416 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature