Practice Abstract: Mycotoxin contamination of cereals and fermented foods across African regions in the last 10 years (2014-2024)
We are excited to announce the publication of the first set of seven practice abstracts developed under the UP-RISE project. These concise and user-friendly documents highlight practical experiences and key insights from our ongoing work to develop innovative tools for reducing mycotoxin contamination in fermented food value chains in South Africa, Kenya, Nigeria, Côte d’Ivoire and Benin.
Mycotoxins are toxic compounds produced mainly by Aspergillus, Fusarium and Penicillium fungi, contaminating food and threatening food safety and security. The most harmful mycotoxins include aflatoxins (AFs), fumonisins (FBs), deoxynivalenol (DON), ochratoxin A (OTA) and zearalenone (ZEN). High temperature, humidity, crop damage and poor storage favour contamination. In Africa, AFs and FBs are widespread in staple crops like maize, sorghum, and millet, often exceeding the established safety limits. Many African countries still lack effective monitoring and control systems, complicating safe food production.
