Sound strategies for the meaningful evaluation of mycotoxin contamination should include: (i) identification of the sites (where) and time (when) that lots are to be sampled, and (ii) a protocol to ensure that the test sample is representative of the lot from which it was taken. In this chapter we...

Mycotoxins, natural toxic metabolites of fungi produced under favorable conditions on a wide range of foods and feeds are a world-wide problem. The five most important groups of mycotoxins are aflatoxins, fumonisins, ochratoxin A, zearalenone and deoxynivalenol. The weather conditions in most West...

Mycotoxins have both economic and health impacts because they contaminate human food and animal feeds. A central question is whether there are food processing strategies that reduce mycotoxin levels in food products. In this chapter we critically review food processing methods tested in Africa for...

Aflatoxins are extremely carcinogenic secondary metabolites produced by Aspergillus flavus when this fungus invades crops such as maize, cotton, tree nuts and peanuts. Adverse health effects from the ingestion of these toxins have caused regulatory agencies throughout the world to limit the amount...

The major mycotoxins studied at the Consultative Group on International Agricultural Research (CGIAR) institutes are aflatoxins in maize, peanut, sorghum and cassava, Fusarium toxins in maize, wheat and sorghum, and ochratoxin in cocoa and cashew. Genetic enhancement (both through plant breeding...

Mycotoxin contamination of food systems is a major problem in many countries in Eastern and Southern Africa. Most diets in the region are maize based, but cassava, sorghum, millet and peanuts also are important. These food systems are susceptible to aflatoxins, fumonisin B₁, zearalenone and...

The occurrence of toxigenic molds and mycotoxin formation can be a problem in the Mediterranean basin. Nuts and dried fruits, the major commodities produced and traded in the basin, may be contaminated with aflatoxins and ochratoxin A. The nuts most at risk for aflatoxin formation are peanuts,...

Aflatoxins produced by Aspergillus flavus and Aspergillus parasiticus are common contaminants of peanut (Arachis hypogea) and a major threat to consumers, particularly in Sub-Saharan Africa. Aflatoxin contamination is a serious concern given their hepatotoxic properties and their widespread...

Nine Collaborative Research Support Programs (CRSPs) were established by the U.S. Agency for International Development (USAID) in response to Public Law 94-161, Title XII Legislation: Famine Prevention and Freedom from Hunger Act, which was originally approved in December 1975 and amended and...