Natural occurrence of aflatoxins in Malt Barley from Central Ethiopia
DOI:
https://doi.org/10.24925/turjaf.v14i6.1577-1583.8641Keywords:
Aflatoxins , Malt barley , Mycotoxin Contamination , Food safety , Mycotoxin regulationAbstract
Aflatoxins are unavoidable, highly toxic, and carcinogenic secondary metabolites synthesized by specific fungal species within the Aspergillus genus, contaminating a wide spectrum of agricultural commodities, including malt barley. This study aimed to determine the concentration of total aflatoxins (AFT) in malt barley samples collected from major production and storage sites. A total of eighty-seven malt barley samples were obtained from farmers’ storage facilities and seed enterprises across the Amhara and Oromia regions of Ethiopia. Quantitative analysis of aflatoxin levels was performed using an enzyme-linked immunosorbent assay (ELISA). Among the analyzed samples, 30 (34.48%) tested positive for aflatoxins, whereas 57 (65.52%) were negative. The total aflatoxin concentrations in positive samples ranged between 0.0005µg/kg and 0.04µg/kg. The findings revealed minimal aflatoxin contamination in Ethiopian malt barley, with concentrations well below the maximum permissible limits set by the Food and Agriculture Organization (FAO) (20 µg/kg), the World Health Organization (WHO) (15 µg/kg), and the European Union (EU) (4–15 µg/kg), depending on cereal usage. These results suggest that, under current agricultural and post-harvest conditions, the risk posed by aflatoxigenic Aspergillus species is low. The relatively low contamination levels are likely attributed to favorable pre- and post-harvest environmental conditions, mechanized harvesting, and proper post-harvest handling practices such as adequate drying prior to storage. Despite the encouraging findings, consistent monitoring and routine quality assessment of cereals are imperative to prevent potential public health hazards and to safeguard international trade integrity.
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