Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products

Abstract

Cassava (Manihot esculenta Crantz) is a highly consumed food in the world, especially in developing countries. Much of this tuber production comes from small farmers and it can suffer microbial infection during pre-harvest in the field and/or postharvest if stored under inadequate conditions. This review presented cassava production and the processing steps, resulting in products consumed in Brazil and other countries. Studies on fungal occurrence, including toxigenic fungi, presence of aflatoxins and other mycotoxins in cassava and its products carried out in several countries have been revised as well as the used methodologies for mycotoxin detection.

Diversity, Prevalence and Virulence of Colletotrichum Species Causing Anthracnose on Cassava Leaves in the Northern Region of Brazil

“…According to the Food and Agriculture Organization of the United Nations, “cassava is very important in feeding half a billion people in the world” [ 3 , 4 , 5 , 6 ]. Brazil is the third-largest cassava producer in the world [ 7 , 8 , 9 ], with the State of Pará as the largest national producer. The State of Tocantins is also amongst the bigger State producers, showing the same trend of growing production and planted area [ 10 ].…”