Quality evaluation of red oils produced in Benin with respect to mycological and aflatoxin contamination

Low-quality palm oil produced mainly by small-scale producers is contaminated with toxinogenic fungi that exceed set limits. The presence of this fungal flora can present a high health risk for consumers.The study assessed the quality of palm oil sold in Benin regarding the presence of mycological and mycotoxin production. Forty (40) representative samples were collected in main palm oil production regions and transported aseptically to the laboratory for analysis. Detection of aflatoxins (B1, B2, G1 and G2) in the samples was carried out in the accredited laboratory of the Food Research Institute (FRI) in Ghana, using the HPLC method with a fluorescent detector. The results showed that the highest average mould load (9.9 x 103 CFU/mL) was obtained with samples from the Plateau Region, followed by the Atlantic Region (4.7x103 CFU/mL) and the Littoral Region (1.75 x103 CFU/mL). The highest average yeast load (1.43.105 CFU/mL) was obtained with samples from the Littoral Region, followed by yeast loads from samples from the Atlantic Region (1.04.105 CFU/mL) and Oueme Region (5.7.104 CFU/mL). Regarding aflatoxins, only one (01) out of 40 samples was contaminatedwith low level of aflatoxins (0.78 µg/kg) that do not exceed the permitted dose (4 µg/kg) with no risk to the consumer. These results suggest that the red oil produced in Benin does not present a major risk to consumers in terms of aflatoxin contamination.