Mycotoxins in food in West Africa: current situation and possibilities of controlling it

Abstract

This review presents the different mycotoxins (aflatoxins, fumonisins and ochratoxin A) produced in 
agricultural crops in the West African sub-region. The acute and chronic toxic effects of the various 
mycotoxins are presented. Maize and groundnuts have been found to be excellent substrate for 
aflatoxin contamination, while fumonisins are widely distributed in maize. Other food products for 
which mycotoxin contamination has been reported in the sub-region include dried yam chips, tiger nut, 
melon seeds and stored herbal plants. Mycotoxin contamination is favoured by stress factors during 
plant growth, late harvesting of crops, high ambient humidity preventing thorough drying, unscientific 
storage practices and lack of awareness. Control measures include education of the populace on the 
danger of mycotoxin contaminated diet, early harvesting, rapid drying, sorting, sanitation, use of 
improved storage structures, smoking, insect control, the use of botanicals and synthetic chemicals as 
storage protectants, fumigation, biological control, the use of resistant varieties and detoxification of 
mycotoxin contaminated grains.