Mycotoxins are naturally occurring toxins that contaminate different crops and foodstuffs
under certain circumstances during harvesting, handling, storage, and processing. Neither …

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 …

The Gross Domestic Product of Cameron is partially based on agricultural products. Crops
like maize, peanuts, beans, cassava, cocoa and coffee are the most cultivated ones. A high …

Africa is one of the regions with high mycotoxin contamination of foods and continues to
record high incidences of liver cancers globally. The agricultural sector of most African …

A total of 420 samples were collected from agrarian households. Whereas 51%(215/420) of
the samples were contaminated with one or more toxins, the contamination rates for maize …

Mycotoxins are among the major food contaminants, especially in Africa and in many
developing countries. Contamination by mycotoxins has greater consequences in terms of …

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 …

Mycotoxins are toxic compounds, produced by the secondary metabolism of toxigenic
moulds in the Aspergillus, Alternaria, Claviceps, Fusarium, Penicillium and Stachybotrys …

Since the discovery of aflatoxins in the 1960s, knowledge in the mycotoxin research field
has increased dramatically. Hundreds of review articles have been published summarizing …