Aflatoxin levels were measured in a variety of cooked foods including maize, rice, millet, peanut sauces, and leaf sauces (Hudson et al., 1992). The highest levels of contamination were found in the peanut sauces. Eighteen of twenty samples were positive for aflatoxins at 19-940 ng/g and a mean of 160 ng/g. Nine of 10 maize samples contained low levels of aflatoxins ranging from 2-35 ng/g with a mean of 9.7 ng/g. All nine millet samples analyzed contained aflatoxins (1-27 ng/g) as did 2/8 sorghum samples at levels of 2 and 16 ng/g. Fourteen of 20 rice samples contained aflatoxins (2-19 ng/g) and three leaf sauces contained aflatoxins at levels of 21, 26 and 34 ng/g (Hudson et al., 1992).

In another study conducted in the Gambia (Wild et al., 1992), 87 leaf sauces, 22 flour sauces and 47 peanut sauces were evaluated for aflatoxins; 64%, 59%, and 87% of these sauces, respectively, contained detectable aflatoxins. The highest level of aflatoxins was 770 ng/g, which was detected in a leaf sauce that contained raw peanuts. Fifteen samples of boiled rice in this study did not contain aflatoxins.

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