Mycotoxins contamination in maize alarms food safety in sub-Sahara Africa

James, Armachius; Zikankuba, Vumilia Lwoga

doi:10.1016/j.foodcont.2018.03.018

Cited by 45 publications

(27 citation statements)

References 126 publications

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“…Most SSA countries lie in tropical and subtropical latitudes where high temperatures are found throughout the year, varying more between the day and night rather than over the year . Additionally, SSA is reported to be the region most vulnerable to global climate change as observed in temporal variations of parameters such as changes in temperature, precipitation and the occurrence of extreme weather (floods and droughts) . Furthermore, conditions during crop handling in SSA are generally favourable to contamination by mycotoxins .…”

Section: Mycotoxins In Beer – Deoxynivalenol Zearalenone and Fumonisinsmentioning

confidence: 99%

“…Several researchers have reported that cereals are frequently contaminated by mycotoxins, through pervasive mycotoxigenic fungi that proliferate in them pre‐ and post harvest . These mycotoxins are toxic but stable secondary compounds produced by toxigenic fungal strains are known to have adverse effects on health . Mycotoxins are small, odourless molecules, able to induce toxic effects even at low concentrations .…”

Section: Introductionmentioning

confidence: 99%

“…Their detection requires sophisticated instrumentation. Mycotoxins are known to be resistant to degradation during processing , which explains their presence in finished beer .…”

Section: Introductionmentioning

confidence: 99%

“…Sorghum, millet and corn are widely used in Africa . These cereals are widely cultivated and are predisposed to toxigenic fungal attacks and attendant mycotoxin production . The malts and, in some instances, the unmalted cereals or adjuncts, are considered as the main sources of MC contamination in beer .…”

Section: Introductionmentioning

confidence: 99%

“…The high temperature and humidity in SSA are generally favourable to the proliferation of mycotoxigenic fungi . The study of Maenetje and Dutton on barley (and barley products) produced in South Africa reported that the species and levels of fungi in stored barley were similar, independent of the source (South African maltsters and/or retail outlets in Johannesburg).…”

Section: Introductionmentioning

confidence: 99%

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A sub-Saharan African perspective on mycotoxins in beer - a review

2019

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Beer is an alcoholic beverage made from a cereal grain extract and is widely consumed in sub-Saharan Africa and the world at large. However, beer consumption could expose consumers to mycotoxins. In this review, we appraised the different mycotoxins associated with beer contamination, elucidating their structures and incidence in cereals involved in beer production. The common mycotoxins that are found within the brewing process are reviewed. These include aflatoxin B 1 (AFB 1 ), fumonisin (FB), ochratoxin A (OTA), zearalenone (ZEA) and deoxynivalenol (DON), which are the prime contaminants in beer produced in sub-Saharan Africa. Residual levels of <20% of AFB 1 , OTA and FB 2 together with the transformation of ZEA (into a less toxic compound β-zearalenol) can be achieved during the production of beers originating from Europe/America, while >50% of DON and higher ratios of FB 1 can be recovered in finished beer. Adsorption is the major means of mycotoxin removal during beer production. In contrast, traditional African beer processes show no significant efficient removal of mycotoxins. This is because the prevailing environmental conditions during beer production are favourable to mycotoxigenic fungal proliferation. This subsequently leads to relatively high concentration of mycotoxins in freshly processed beer, with a possible increase during the beer shelf-life owing to the absence of appropriate microbial stabilisation treatments in the finished processed beer.

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Section: Mycotoxins In Beer – Deoxynivalenol Zearalenone and Fumonisinsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…Their detection requires sophisticated instrumentation. Mycotoxins are known to be resistant to degradation during processing , which explains their presence in finished beer .…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A sub-Saharan African perspective on mycotoxins in beer - a review

2019

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A bibliometric analysis of food safety governance research from 1999 to 2019

Shen

Ming-xia

Sheng

2021

Food Science & Nutrition

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Although the number of food governance‐related studies increased rapidly in the recent decade, the current academic research still lacked systematic integration of food safety governance. To clarify the development trends of research therein, this study summarized research articles concerning food safety governance by the Web of Science Core Collection. An in‐depth bibliometric analysis was then conducted through CiteSpace to summarize the current characters and hot spots of food safety governance research, and predicted future research trends. Results showed that food safety governance was multidisciplinary, which included environmental science, food science, economics, and agriculture. The United States had the largest number of relevant articles, and Wageningen University was the most influential scientific research institution. Among all the journals in this field, Food Policy ranked the first in publication volume and co‐citation frequency. The development of food safety governance research was divided into three processes, namely the separate formulation of the standards for public and private sectors, the joint implementation of these standards, and co‐governance by multiple sectors. The most popular research hot spots in this field were food safety policy integration and public–private partnership of food safety governance. Lower‐ and middle‐income countries focused more on food supply and food system design, and regrettably not on food safety. Higher‐income countries cared more about food safety and food nutrition. Besides, researchers of higher‐income countries also concentrated on consumers' voices in participating in food safety governance. Food safety co‐governance, online food governance, the willingness to buy safe food, and food safety governance under pandemics were considered as future research directions.

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