Research Article Assessment of the Presence of Total Aflatoxins and Aflatoxin B 1 in Fish Farmed in Two Cameroonian Localities Julie J. Tsafack Takadong, 1 Hippolyte T. Mouafo , 1,2 Linda Manet, 1 Annick M. B. Baomog, 1 Jorelle J. B. Adjele, 1 Evrard K. Medjo, 1 and Gabriel N. Medoua 1 1 Centre for Food and Nutrition Research, Institute of Medical Research and Medicinal Plants Studies, PoBox 6163, Yaoundé, Cameroon 2 Department of Food Science and Nutrition, National School of Agro-Industrial Sciences, University of Ngaoundéré, PoBox 455, Ngaoundéré, Cameroon Correspondence should be addressed to Hippolyte T. Mouafo; hippolyte.tene@gmail.com Received 17 February 2020; Revised 21 August 2020; Accepted 26 August 2020; Published 3 September 2020 Academic Editor: Alejandro Castillo Copyright © 2020 Julie J. Tsafack Takadong et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This work aimed at assessing the presence of total aflatoxins (AFs) and aflatoxin B 1 (AFB 1 ) in fish farmed in two Cameroonian localities and the possible origin of that contamination through analysis of fish feeds as well as water and mud collected from the fish farming ponds. Four fish species (kanga, tilapia, catfish, and carp) were collected from two fish farming sites (Mfou and Batié). Mud and water from the farming ponds of the different species and the fish feeds used in these sites were also collected. The samples (34) were analyzed for their levels of AFs and AFB 1 using the competitive ELISA method. The results obtained showed that all fish tissue contained AFs and AFB 1 . A level of AFs higher than the threshold value recommended by the FDA (20 ppb) was observed in catfish (31:38 ± 0:29 ppb). AFs and AFB 1 were presented in fish feeds as well as in muds collected from the farming ponds. Catfish was the fish species which mostly bioaccumulated aflatoxins in their tissue. This study presents the state of art on the mycotoxin contamination of fish farmed in some Cameroonian localities and suggests that attention should be paid to the quality of ingredients used to feed fish. 1. Introduction As the world population is increased, the demand for animal proteins has risen, especially those derived from fish because of their high quality in terms of essential amino acid compo- sition; their richness in omega 3 fatty acids, in vitamins (A, D, and B), and in minerals (calcium, iodine, zinc, iron, and sele- nium); and their low contents in cholesterol and saturated fats [1]. Cameroon is not in rest as fish represents 40% of the protein intake of animal origin by the whole population [2]. To satisfy consumers’ demand, government strategies were based on fish importation. However, imported fish does not always satisfy consumers’ demand and willingness. The fish is generally imported in frozen form, and the nonrespect of the cold chain during transportation, distribution, storage, and selling is detrimental to its quality. Besides, the demand for fresh fish at an affordable price by some consumers is increasing. To overcome these problems, an alternative approach based on fish farming was introduced [3]. In that order of ideas, the local fish farming sector was boosted by the country who has subscribed to several bilateral projects and multifaceted interventions in order to make fish-farming practices accepted and adopted. Hence, approximately 400,000 tons of fish farmed locally is expected per year in Cam- eroon [4]. To reach this objective, increase their incomes, and thus satisfy the increasing demand of consumers, most of the fish farmers did not respect the good fish farming practices. They abusively used veterinary drugs, fertilizers, pesticides, and liming materials [5]. In some cases, local food used for fish feeding which is mainly composed of cotton seeds, groundnut flour, maize, fish flour, and animal manure [5] are not prop- erly stored and could result in mycotoxin contamination Hindawi International Journal of Food Science Volume 2020, Article ID 2506812, 6 pages https://doi.org/10.1155/2020/2506812