A MIP-enabled stainless-steel hypodermic needle sensor for electrochemical detection of aflatoxin B1

Aflatoxin B1 (AFB1) has been identified as one of the most potent naturally occurring carcinogens with high toxicity. The maximum permissible levels of total aflatoxin contamination in food products are limited to 10-15 μg kg^-1, as established by the Codex Alimentarius Commission. The widespread occurrence of AFB1 in the food chain identifies them as significant agricultural contaminants of global concern. We herewith demonstrate a molecularly imprinted polymer (MIP)-enabled stainless steel hypodermic needle sensor for sensitive electrochemical detection of AFB1. The stainless-steel hypodermic needle sensor was fabricated using a layer by layer (LbL) film coating comprising multiwalled carbon nanotubes (MWCNTs), cellulose nanocrystals (CNC), and an AFB1 imprinted polyaniline (PANI) biomimetic receptor film. The PANI@MIP/CNC-CNT hypodermic needlesensor showed excellent electrochemical capacitance response (∼10 min) to AFB1 with a linear range of 0-25 nM and a limit of detection (LOD) of 3 nM. Demonstrating good reusability, a single PANI@MIP/CNC-CNT hypodermic needle AFB1 sensor could be reused up to 7 times with a 2.8% relative standard deviation (% RSD) in the sensor's capacitive response. The PANI@MIP/CNC-CNT hypodermic needle sensor was effective in the detection of AFB1 spiked in milk.

Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

A review of up to 90 articles on the microorganisms associated with important artisanal or traditional beverages in Nigeria was carried out. This resulted in an overview of the prevalent microorganisms associated with soymilk, nono (fermented cow milk), tiger nut milk, yoghurt, kunu, zobo, palm wine and the local beers pito and brukutu. The bacteria genera, namely Bacillus, Escherichia, Lactobacillus, Staphylococcus, and Streptococcus, were detected in all nine beverages. On the contrary, this survey resulted in finding that the genera Saccharomyces, Aspergillus, Candida, and Penicillium were the eukaryotic microorganisms isolated in all beverages. The occurrence of fungal isolates, which can be responsible for producing mycotoxins, is a concern and shows the need for post-production tests. Overall, there is a low prevalence of bacteria associated with hygiene, especially the Escherichia genus in alcoholic beverages such as palm wine, pito and burukutu, which may be due both to a low acidity and high ethanol content. However, the prevalence of hygiene indicator genera was higher in nonalcoholic drinks, probably because of incorrect practices during processing. The magnitude of the production and sales of unregulated local beverages in Nigeria has reached the stage where significant regulation and food safety standards are required to safeguard public health. An opportunity exists to monitor and characterize the microbial flora of the artisanal beverages using molecular methods at all stages of production and storage.