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Introduction: Infant and young child (IYC) growth impairment remains a public health problem in Africa partly because infants are exposed to staple foods (contaminated...

Regulations relating to mycotoxins have been established in many countries to protect the consumer from the harmful effects of these compounds. Different factors play a role in the decision-making process...

Toxigenic fungi and mycotoxins entered human food supplies about the time when mankind first began to cultivate crops and to store them from one season to the next...

Mycotoxins are poisonous compounds produced by certain species of fungi found in contaminated grain. There are five major groups of mycotoxins which can occur...

This book is an outcome of the MycoGlobe conference in Accra. Most of the chapters are based on invited oral presentations made at the conference. The chapters in this book touch on issues including health...

Mycotoxins are toxic secondary metabolites of fungal origin and contaminate agricultural commodities before or under post-harvest conditions. They are mainly produced by fungi in the Aspergillus, Penicillium...

Contamination of food and feed by fungi and the mycotoxins they produce are of common occurrence in Africa. Lifelong exposure of a large proportion of Sub-Saharan African population to food borne...

Major staple foods in Southern Africa are prone to mycotoxin contamination, posing health risks to consumers and consequent economic losses. Regional climatic zones favor...

Many studies have reported the occurrence of mycotoxin in human foods and animal feeds in Sub-Saharan Africa (SSA). Aflatoxins, ochratoxins, fumonisins, and zearalenone are among the most...

Mycotoxins are fungal secondary metabolites that contaminate various feedstuffs and agricultural crops. The contamination of food by mycotoxins can occur before production, during storage, processing, transportation...