Microbial Safety and Level of Aflatoxins in Peanut Butter Collected From Addis Ababa, Ethiopia
Year: 2026
Type: article
Abstract: ABSTRACT Peanut butter is a nutrient‐dense food that is widely consumed as a spread and used as a food ingredient. This study evaluated the microbiological quality, moisture content (percentage of water present in the product, expressed as a percentage (%) of the total sample weight), and aflatoxin contamination of locally produced peanut butter marketed in Addis Ababa, Ethiopia. Thirty retail peanut butter samples were randomly collected from supermarkets and retail shops across five subcities of Addis Ababa. Moisture content and microbiological parameters were determined using applicable Association of Official Analytical Chemists and International Organization for Standardization methods. Aflatoxin levels (AFB 1 , AFB 2 , AFG 1 , and AFG 2 ) were quantified using ultra‐high‐performance liquid chromatography with fluorescence detection. Moisture content ranged from 0.63% to 1.69%, and all samples complied with the Ethiopian Standard maximum limit of 2.0%. Salmonella was not detected in any of the samples. Total plate count and yeast/mold results indicated variable microbiological quality, whereas Escherichia coli O157: H7 were detected in a small portion of samples. Aflatoxin contamination was substantial with concentration of total aflatoxins mean ± SD of 215.3 ± 14.2 μg/kg and aflatoxin B 1 mean ± SD of 81.6 ± 13.2 μg/kg. These concentrations substantially exceeded the reported Ethiopian regulatory limit of 10 μg/kg in contaminated samples. The findings indicate that, although the finished peanut butter generally showed an acceptable percentage of water present in the product, expressed as a percentage (%) of the total sample weight and no detectable Salmonella , aflatoxin contamination represents a major food‐safety concern. This study recommends to emphasize the importance of controlling contamination throughout the processing chain, including the selection and storage of raw materials, hygienic processing practices, proper cleaning of equipment and utensils, and appropriate storage conditions.
Source: Food Chemistry International
DOI: 10.1002/fci2.70098
Language: English
Subfield: Plant Science
Domain: Life Sciences
Open Access status: hybrid
Estimated APC paid: $2,700
OpenAlex ID: W7225635144