Mycotoxins are one of the most significant contributors to food losses in developing
countries including Ethiopia, and became a recurring food safety challenge. Many studies …

Major staple foods in Southern Africa are prone to mycotoxin contamination, posing health
risks to consumers and consequent economic losses. Regional climatic zones favor the …

Agricultural products, especially cereal grains, serve as staple foods in sub-Saharan Africa.
However, climatic conditions in this region can lead to contamination of these commodities …

Mycotoxins are toxic secondary metabolites produced by fungi belongs to the genera
Aspergillus, Fusarium and Penicillium that are capable of contaminating different types of …

Many studies have reported the occurrence of mycotoxin in human foods and animal feeds
in Sub-Saharan Africa (SSA). Aflatoxins, ochratoxins, fumonisins, and zearalenone are …

Fungal contamination is a threat to food safety in West Africa with implications for food and
feed due to their climate, which is characterised by high temperatures and high relative …

Mycotoxigenic fungi and their toxins are a global concern, causing huge economic and
health impacts in developing countries such as Ethiopia, where the mycotoxin control …

Mycotoxin contamination of food and feed is a major concern in sub-Sahara African
countries, particularly Nigeria. It represents a significant limit to health of human, livestock as …

Mycotoxins are poisonous chemical compounds produced by certain fungi. There are five
mycotoxins or groups of mycotoxins that occur quite often in food: deoxynivalenol/Nivalenol …

Mycotoxins are toxic secondary metabolites of fungal origin and contaminate agricultural
commodities before or under post-harvest conditions. They are mainly produced by fungi in …