Evaluation of the Population's Health Risk from Aflatoxin in Dried Chillies in Ban Palad Community, Li City, Lamphun Province, Thailand
คำสำคัญ:Aflatoxin, Risk assessment, Exposure, Risk Ranger program
The occurrence of aflatoxin, a potent carcinogenic toxin produced by the fungi Aspergillus flavus and Aspergillus parasiticus, in food is a significant public health concern worldwide. Dried chilli is among the most commonly contaminated food items, particularly in tropical and subtropical regions. In Thailand, the consumption of dried chilli is prevalent, and its contamination with aflatoxin has been reported in several regions. One such region is Ban Palad community, located in Li City, Lamphun Province, where the majority of the population relies on agriculture and small-scale food processing for their livelihoods. Despite the potential health risks of aflatoxin exposure through contaminated chilli consumption, no studies have been conducted to assess the exposure and health risks in this community. Therefore, the present study aimed to assess the levels of aflatoxin contamination in dried chilli consumed by the population in Ban Palad community and to estimate the associated health risks. The results of the survey showed that 52% of respondents and 48% of respondents, respectively, had known and unknown mycotoxins. There were 84.67% and 15.33%, respectively, of people who were aware that dried chilli can develop mold when maintained in a moist or humid environment under known and unknowing factors. The percentage of individuals known to have liver cancer caused by the mycotoxin in dried chilli peppers was 16.67% and 83.33%, respectively. This study's findings will provide valuable information for policy-makers and local communities to develop strategies to reduce aflatoxin contamination and mitigate the associated health risks. In conclusion, the risk assessment of aflatoxin in dried chilli from Risk Ranger program indicates that there is a moderate level of risk associated with consumption. Consumers should be aware of the potential hazards and take necessary precautions to reduce the risk of exposure.
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