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Detection of aflatoxins in smoked fish (Clarias anguillaris) sold in the Bamako District

Journal of Microbiology & Experimentation
Christiane Demble,1,3 Ousmane Diarra,1,2 Amadou Hamadoun Babana,2 Fassé Samake,1,2 Kadia Maiga,1 Mahamadou Diarra,1 Atia Traore,1 Saidou Timbine,1 Djeneba Ouattara,1 Djeneba Nantoume,1 Ibrahim Malle,1 Adougnia Kassogue1

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Fishing is a millennial tradition in Mali. It is an important sub-sector of the Malian economy, depending in particular on the Niger River, which is 4,200 km long, including 1,700 km in Mali. Its potential importance of existing resources is expressed in its socio-cultural role, job creation, food security and poverty reduction. Due to their pervasiveness, mycotoxinproducing molds are able to reduce the nutritional value of smoked fish by developing several mycotoxins. Smoked fish contaminated with mycotoxins have harmful effects on human health. Samples of smoked fish for sale were collected in the six communes of the district of Bamako and analyzed to determine the fungal flora as well as the concentration of mycotoxins. The mycoflora study of smoked fish has shown that the concentration of fungi varies between 0.5.104 CFU/g to 14.104 CFU/g DM. whereas aflatoxins by the ELISA method aflatoxin kits (AF) (RIDASCREEN FAST, R-Biopharm AG) were detected in 60 samples taken. This study indicates the need for a continuous assessment of the mycological state of the smoked fish production chain in order to guarantee consumer safety. SAS software was used for all analyzes and the differences were considered significant when p<0.05.


peach, smoked fish, aflatoxins, mycoflora