Peanut and Peanut-Based Foods Contamination by Toxigenic Fungi and Mycotoxins: Potential Risks for Beninese Consumers

This study assessed mycotoxin contamination in roasted peanut snacks and <i>kluiklui</i> (fried pressed peanut cake), and consumer exposure in southern Benin. Roasted peanut snacks and <i>kluiklui</i> were sampled from markets across six municipalities, and their production follow-up was conducted on two sites using different processing methods. Mycotoxins were quantified using UPLC-MS/MS, while fungal species were identified via culture-based methods. Exposure to aflatoxin B1, total aflatoxins and ochratoxin A was estimated. Aflatoxin B1 predominated, reaching 169 µg/kg in roasted peanut snacks and 2144.64 µg/kg in marketed <i>kluiklui.</i> In contrast, just-produced <i>kluiklui</i> contained much lower levels (11.73-37.78 µg/kg). <i>Aspergillus flavus</i> and <i>Aspergillus niger</i> predominated in <i>kluiklui</i> from the first processing site, while <i>Aspergillus chevalieri</i> dominated in <i>kluiklui</i> from the second processing site. The grinding step (using public grinder) was identified as the main contamination point. The significative higher mycotoxin levels in <i>kluiklui</i> sampled on markets compared to just-produced <i>kluiklui</i> are probably due to poor storage conditions. Dietary exposure estimates revealed that margins of exposure for aflatoxins were far below the safety threshold of 10,000, and liver cancer risk estimates were particularly high for <i>kluiklui</i> consumers. <i>Kluiklui</i> consumption poses a significant health risk in Benin. Improved hygiene in public grinders and better storage practices are urgently needed to reduce contamination and protect consumers' health.