Abstract：
Garri is a granular, starchy food prepared by the fermentation of mashed cassava. Hydrogen cyanide (HCN) and mycotoxins are contaminants in certain foods at different points along the food value chain. The incidence and contamination levels of HCN and multi-mycotoxins in garri from five agroecological zones of Nigeria were determined using a spectrophotometric method and ultra-high-performance liquid chromatography-tandem mass spectroscopy (UHPLC-MS/MS), respectively. The health risk associated with the consumption of contaminated garri was assessed. The health risk assessment model was used to calculate the dietary exposure of humans to the mycotoxins in garri. This was done by estimating the daily intake (EDI), the percentage tolerable daily intake (%TDI), the annual hepatocellular carcinoma (HCC) cases attributable to exposure to aflatoxins (AFs) in garri, as well as the HCC risk. The average intake of garri was estimated at 0.303 kg/day for a Nigerian adult. The incidence of HCN was 98.3% (0.056-2.463 mg/kg), and fermentation reduced the HCN level in garri more than other processing steps. The twenty-one mycotoxins identified and quantified were all within maximum levels, as applicable to those that are regulated by the EU. The %TDI for the other mycotoxins, with the exception of AFs, showed no alarming health risk with garri consumption. Annual HCC cases resulting from AF in garri were estimated at 10-60 cases for HBsAg + ve individuals and 4-23 cases for HBsAg - ve individuals based on 8.1% hepatitis B virus (HBV) incidence. Results further revealed no interdependence between HCN levels and mycotoxin content. This work suggests an unlikely chance of acute toxicity from HCN and major mycotoxins from a garri-based diet in Nigeria. Hence, it is recommended that concerned regulatory bodies maintain the existing permissible limits for HCN in Garri.
摘要：
Garri是颗粒状的,通过木薯泥发酵制备的淀粉食品。氰化氢（HCN）和霉菌毒素是某些食品中在食品价值链上不同点的污染物。使用分光光度法和超高效液相色谱-串联质谱法（UHPLC-MS/MS）确定了尼日利亚五个农业生态区Garri中HCN和多种真菌毒素的发生率和污染水平，分别。评估了与食用受污染的Garri相关的健康风险。使用健康风险评估模型来计算人类在Garri中对霉菌毒素的饮食暴露。这是通过估计每日摄入量(EDI)来完成的，每日容许摄入量百分比(%TDI)，每年因接触黄曲霉毒素（AFs）而导致的肝细胞癌（HCC）病例，以及HCC风险。尼日利亚成年人的平均garri摄入量估计为0.303千克/天。HCN的发生率为98.3％（0.056-2.463mg/kg），与其他加工步骤相比，发酵降低了Garri中的HCN水平。鉴定和定量的21种真菌毒素均在最大水平内，适用于受欧盟监管的国家。其他霉菌毒素的%TDI，除了AF,服用garri没有显示出令人担忧的健康风险。每年因房颤引起的HCC病例估计为10-60例HBsAg+ve个体和4-23例HBsAg-ve个体，基于8.1％的乙型肝炎病毒（HBV）发病率。结果进一步显示，HCN水平与霉菌毒素含量之间没有相互依存关系。这项工作表明，尼日利亚以garri为基础的饮食中的HCN和主要霉菌毒素不太可能产生急性毒性。因此，建议有关监管机构维持Garri中HCN的现有允许限值。
