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The exposure of a rural village population in Limpopo province to fungi and mycotoxins with particular reference to fumonisin B1

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dc.contributor.advisor Prof. M.F. Dutton en_US
dc.contributor.author Phoku, Judith Zanele
dc.date.accessioned 2012-06-04T12:16:24Z
dc.date.available 2012-06-04T12:16:24Z
dc.date.issued 2012-06-04
dc.date.submitted 2011-03-02
dc.identifier.uri http://hdl.handle.net/10210/4813
dc.description M. Tech. en_US
dc.description.abstract Fusarium species are common contaminants of maize and are also capable of producing mycotoxins, in particular the fumonisin. These are implicated in animal and human mycotoxins fumonisin B1 (FB1) for example, has been associated in the aetiology of oesophageal cancer in South Africa and other parts of the world, i.e., China and Iran. Because maize is the staple diet of the South African rural population, this study was designed with the aim of monitoring Fusarium spp. and FB1 in the food of rural people of Venda, Limpopo province of South Africa, during the course of processing maize into porridge which gave a means of estimating dietary exposure to this mycotoxin. Measurement of fumonisin in the excreta of these people allowed a determine of the extent to which FB1 the body is actually exposed to the mycotoxin.Fumonisin B1 has been identified as a major fungal contaminant on maize, especially in the home grown crops intended for human consumption. Thus the rural population of Limpopo Province is at high risk from FB1 exposure and it is therefore of importance to assess this exposure by the analysis of suitable samples.It can be seen that levels of FB1 in maize from Venda are quite high, as several of these samples had exceeded levels above 1750 μg/kg as recommended as maximum tolerance levels by theEuropean Commission. It is equally seen that a much higher proportion of this mycotoxin was destroyed by processing maize to porridge. And because porridge and other maize-based products are usually consumed on a daily basis, the low levels found in the present study must not be under-estimated, as such levels may accumulate over time and cause more severe chronic effects in humans. When setting daily tolerable levels of FB1 in foods in South Africa, it is imperative to take into account the food habits, especially those within the rural communities en_US
dc.language.iso en en_US
dc.subject Mycotoxins en_US
dc.subject Mycotoxicoses en_US
dc.subject Fumonisin B1 en_US
dc.subject Fungi
dc.subject Food contamination
dc.title The exposure of a rural village population in Limpopo province to fungi and mycotoxins with particular reference to fumonisin B1 en_US
dc.type Thesis en_US

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