ASSESSMENT OF THE TOXICOLOGICAL RISK ASSOCIATED WITH THE CONSUMPTION OF A TRADITIONAL BEER IN CÔTE D’IVOIRE: THE TCHAPALO

Abstract

Background: Tchapalo is a traditional beer made by fermenting sorghum; it is widely consumed in Côte d’Ivoire and may be contaminated with various chemical substances. The objective of this study was to assess the toxicological risk associated with its regular consumption. Methods: Forty samples of tchapalo were collected in four municipalities in the Abidjan district to test for chemical contaminants. A questionnaire was administered to 40 female producers and 80 consumers, covering sociodemographic data, consumption patterns, the nature and origin of raw materials, storage conditions, and manufacturing processes. Mycotoxins and metals were analyzed using high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC)/LC-MS/MS and atomic absorption spectrometry, respectively. The risk associated with exposure to chemical compounds was assessed by calculating the margin of exposure. Results: Arsenic and lead were detected in all samples, with average concentrations of 205.1 ± 32.9 and 49.9 ± 6.7 µg/L, respectively. Aflatoxin B1 was quantified in 72.5% of the samples, with an average concentration of 3.20 µg/L. The margins of exposure were 0.032 for arsenic, 17.1 for aflatoxin B1, and 1.53 for lead. These margins of exposure values, which are below the threshold of 10,000 for aflatoxin B1 and arsenic, and 10 for lead, indicate a level of risk of concern for consumers. Prolonged consumption of tchapalo exposes consumers to risks of skin and liver cancer, as well as kidney damage. Conclusion: A quality control plan for this beverage is necessary to ensure that consumers have access to safe food.