Prospective Study of Food Chain Mold Contamination in Rabat City

Maryem Iken, Noufissa Aloui, Leila Boumhil, Hafida Naoui, Badr Lmimouni


Introduction: Contamination by molds is a major public health problem and a real danger for both humans and animals due to the synthesis of toxic metabolites (Mycotoxins) during their proliferation in foods of plant or animal origin.Their effects on health are very harmful and can go as far as death in the event of heavy contamination. Prolonged exposure to low doses can cause several pathologies including nephropathies, cancers, liver damage, hemorrhagic syndromes, and immunological and neurological disorders. Material, Methods and Results: In this work, the contamination of Moroccan foodstuffs with mycotoxins was studied. A total of 22 samples: 13 samples of spices, 7 samples of coffee, 1 sample of tea and 1 sample of chocolate, were purchased from different popular markets of Rabat. Mycological study of 22 of these samples showed a large number of fungal contaminants resulting in a 100% contamination of all our samples Among them, it indicates the presence of the principal genus implicated in the production of mycotoxins: Aspergillus spp (77% Penicillium spp (18%), and Mucor (90%). Detection of mycotoxins is performed by LC-MSMS. The results showed a variation in levelsof aflatoxin B1 and ochratoxin A, without exceeding the maximum limits set by Moroccan regulations. Conclusion: The prevention of contamination of raw materials and the development of molds implies respect for good farming practices and storage conditions for food products. Risk management is the responsibility of governments and require total respect of international recommendations to reduce the impact on the economy and health population.


Mold, Food, Aspergillus, Mycotoxins

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