Practice Abstract

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.

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.

AMycotoxins pose a significant threat to food safety especially in low-income settings by contaminating staples like maize and groundnuts. Risk assessment plays an important role in understanding the magnitude of the risks attributed to exposure to these hazards via food consumption. To improve food safety and guide evidence-based mitigation strategies, the UP-RISE project validated a risk assessment toolkit originally developed under the H2020 FoodSafety4EU project. Validation used mycotoxin data from public sources, including the WHO’s food safety collaborative platform database.

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.

Akpan is a traditional cereal-based fermented product, valued for its smooth, yoghurt like consistency. Cereals used are mainly maize, with some minimal sorghum. Akpan is predominantly consumed in Benin and across West Africa, just after lunch, or as a refreshing snack between lunch and dinner. It is mainly produced in the south of Benin as a street food.

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.

Coco baca is a porridge, traditionally from millet. However, due to the high cost of millet, the raw material of Coco baca has now shifted to maize. The Gontougo (Bondoukou) region in northeastern Côte d’Ivoire is traditionally the main production and consumption area for Coco baca.

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.

Kunun zaki is a popular non-alcoholic cereal drink that is consumed in northern Nigeria. It serves as breakfast, appetizer, medicinal remedy, and is also consumed during social gatherings. The cereals used are millet, sorghum, and maize in decreasing order of preference.

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.

Maziwa lala (fermented milk) originates from pastoralist communities like the Maasai, Kalenjin, and Kikuyu in the Rift Valley and central highlands to preserve milk in environments with limited water and refrigeration. It is gaining popularity for its nutritional value and probiotic benefits. Maziwa lala is part of rituals such as weddings and ceremonies, symbolising purity and goodwill.

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.

Umqombothi is a traditional South African beer made from maize, sorghum and sometimes pearl millet. Umqombothi was referred to as ‘kaffir’ beer in the 1950s, particularly in South African mining communities. The beer possesses profound cultural significance among black South Africans.