Aflatoxin contamination and microbial safety of commercial peanut butter in Ethiopia: A multicenter market survey

The resilience of aflatoxins during processing, coupled with the high susceptibility of raw peanuts to contamination, substantially elevates the risk of toxin persistence in finished peanut butter. Peanut butter samples (N = 108) were collected from retail markets in major Ethiopian cities. Aflatoxins (B1, B2, G1 & G2) and microbial quality were assessed by standard methods. All samples had total aflatoxins and aflatoxin B1; aflatoxin B2, aflatoxin G1, and aflatoxin G2 were detected in 94.4%, 98.2%, and 88.0%, respectively. Total aflatoxins and aflatoxin B1 ranged from 1.7 to 427.7 µg/kg and 0.3 to 205.4 µg/kg, respectively. Nearly 82% of samples exceeded Ethiopia's maximum limit (ML) of 10 µg/kg for total aflatoxins, and 73% exceeded the 4 µg/kg ML for aflatoxin B1. There were significant differences among sampling locations regarding total aflatoxins ( p = 0.003) and aflatoxin B1 ( p = 0.003). Samples from Mekelle had higher total aflatoxins and aflatoxin B1 than those from Kombolcha. About 37% of samples failed to meet the national standard for labeling. Logistic regression analysis revealed that compliance with labeling requirements was significantly and positively ( p = 0.003) associated with AFB 1 compliance, whereas MC exhibited a significant negative association ( p = 0.019 ). Escherichia coli and Salmonella spp. were not detected, although total plate count and yeast & moulds exceeded the ML in 12 and 9 samples, respectively. The study reveals widespread aflatoxin contamination in Ethiopian peanut butter, particularly from labeling noncompliant manufacturers.