Mycotoxins in Sub-Saharan Africa: Present situation, socio-economic impact, awareness, and outlook

Udomkun, Patchimaporn; Wiredu, Alexander Nimo; Nagle, Marcus; Bandyopadhyay, Ranajit; Müller, Joachim; Vanlauwe, Bernard

doi:10.1016/j.foodcont.2016.07.039

Cited by 144 publications

(145 citation statements)

References 142 publications

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“…Contamination in corn and wheat is generally considered to be <500 μg/L while in barley and oats from some countries (Denmark and some Scandinavian countries) higher levels can be found . However, much of the data on the natural occurrence of OTA has originated from Europe, with few reported incidences in Africa . Ochratoxin A is reported to occur after harvest, during the storage and processing of raw commodities in western Africa.…”

Section: Mycotoxins In Beer – Ochratoxin Amentioning

confidence: 99%

“…Ochratoxin A is reported to occur after harvest, during the storage and processing of raw commodities in western Africa. Most reports have focused on OTA contamination in cocoa and coffee beans, with few reports in cereals (such as maize) and cereal products . In southern countries, the incidence of contamination by OTA is considered to be low .…”

Section: Mycotoxins In Beer – Ochratoxin Amentioning

confidence: 99%

“…Data on fungi and mycotoxin occurrence in Africa is limited . 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 .…”

Section: Mycotoxins In Beer – Deoxynivalenol Zearalenone and Fumonisinsmentioning

confidence: 99%

“…Darwich et al . reported that the toxins with highest incidence in cereals were AFs (43.8%) , followed by FBs (21.9%) , OTA (12.5%), ZEA (9.4%) and DON (6.3%). These toxins were found in maize, sorghum, barley wheat and teff.…”

Section: Mycotoxins In Beer – Deoxynivalenol Zearalenone and Fumonisinsmentioning

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 – Ochratoxin Amentioning

confidence: 99%

Section: Mycotoxins In Beer – Ochratoxin Amentioning

confidence: 99%

Section: Mycotoxins In Beer – Deoxynivalenol Zearalenone and Fumonisinsmentioning

confidence: 99%

Section: Mycotoxins In Beer – Deoxynivalenol Zearalenone and Fumonisinsmentioning

confidence: 99%

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

2019

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“…Some of these crops used for making beverages are highly contaminated with mycotoxins (Table ), which might get into the final products (Table ), thus making the beverages unsafe for consumption. Evidence of mycotoxin occurrences in African crops have excellently been reviewed recently (Darwish and others ; Ayalew and others ; Chilaka and others ; Udomkun and others ), but there has been little or no focus on the traditional beverage value chain which utilizes these crops. Occurrence of agriculturally important mycotoxins in crops commonly used for traditional beverage‐processing across Africa is summarized in Table .…”

Section: Short Overview On the Occurrence Of Mycotoxins In African Crmentioning

confidence: 99%

Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment

Ezekiel

Ayeni

Misihairabgwi

et al. 2018

Comp Rev Food Sci Food Safe

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African traditional beverages are widely consumed food-grade liquids processed from single or mixed grains (mostly cereals) by simple food processing techniques, of which fermentation tops the list. These beverages are very diverse in composition and nutritional value and are specific to different cultures and countries. The grains from which home-processed traditional beverages are made across Africa are often heavily contaminated with multiple mycotoxins due to poor agricultural, handling, and storage practices that characterize the region. In the literature, there are many reports on the spectrum and quantities of mycotoxins in crops utilized in traditional beverage processing, however, few studies have analyzed mycotoxins in the beverages themselves. The available reports on mycotoxins in African traditional beverages are mainly centered on the finished products with little information on the process chain (raw material to final product), fate of the different mycotoxins during processing, and exposure estimates for consumers. Regulations targeting these local beverages are not in place despite the heavy occurrence of mycotoxins in their raw materials and the high consumption levels of the products in many homes. This paper therefore comprehensively discusses for the 1st time the available data on the wide variety of African traditional beverages, the mycotoxins that contaminate the beverages and their raw materials, exposure estimates, and possible consequent effects. Mycotoxin control options and future directions for mycotoxin research in beverage production are also highlighted.

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Fungal diversity and mycotoxins detected in maize stored in silo‐bags: a review

et al. 2022

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Silo-bags are hermetic storage systems that inhibit fungal growth because of their atmosphere with low humidity, as well as low pH and O 2 concentrations, and a high CO 2 concentration. If a silo-bag with stored maize loses its hermetic nature, it favors the development of fungi and the production of mycotoxins. To the best of our knowledge, this is the first review on the diversity of fungal species and mycotoxins that were reported in maize stored under the environmental conditions provided by silo-bags. The genera Penicillium, Aspergillus and Fusarium were found more frequently, whereas Acremonium spp.

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Mycotoxins in Sub-Saharan Africa: Present situation, socio-economic impact, awareness, and outlook

Cited by 144 publications

References 142 publications

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

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

Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment

Fungal diversity and mycotoxins detected in maize stored in silo‐bags: a review

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