Natural occurrence of Fusarium and subsequent fumonisin contamination in preharvest and stored maize in Benin, West Africa

Field Studies on the Relationship betweenFusarium verticillioidesand Maize (Zea maysL.): Effect of Biocontrol Agents on Fungal Infection and Toxin Content of Grains at Harvest

“…More than 20 classes of fumonisins have been described within which FB 1 is the most abundantly produced and the most frequently found in maize and maize-based products [37,38]. This mycotoxin has gathered the interest of different regulatory organizations all over the world, mainly due to the health risks associated with the consumption of fumonisincontaminated food [39]. Ross et al [40] and Thiel et al [41] reported field outbreaks of leukoencephalomalacia in horses, associated with maize naturally contaminated with fumonisins.…”

Fungal and Mycotoxin Contamination of Nigerian Foods and Feeds

“…A study conducted in Benin by Fandohan et al (2005) to determine the fate of aflatoxins and fumonisins through traditional processing of naturally-contaminated maize and maizebased foods, demonstrated that sorting, winnowing, washing, crushing combined with de-hulling of maize grains were effective in achieving significant mycotoxins removal. Similar results have been reported by Park (2002) and Lopez-Garcia and Park (1998).…”

Strategies for the Prevention and Reduction of Mycotoxins in Developing Countries

“…When it is realized that major portion (80%) of aflatoxin is often associated with small and shrivelled (Davidson et al 1982) and mouldy and stained peanut (Fandohan et al 2005;Turner et al 2005), there are reports of possibility of using physical separation of apparently contaminated cereals from the bulk samples. In Benin, West Africa, Fandohan et al (2005) used some unit operations like sorting, winnowing, washing, crushing and dehulling to remove significant amounts of aflatoxins and fumonisins in maize and maize products. Park (2002) also noted the effects of processing on aflatoxin.…”