Mitigation of aflatoxin contamination of maize, groundnut, and sorghum by commercial biocontrol products in farmers' fields across Burkina Faso, Mali, Niger, and Togo.

Background: Aflatoxin contamination by section Flavi fungi poses a significant threat to food security and public health in sub-Saharan Africa (SSA). Maize, groundnut, and sorghum are staple crops frequently contaminated with aflatoxins, sometimes at dangerous levels. Despite its detrimental effects, many farmers in SSA lack access to effective tools for mitigating aflatoxin contamination.

Impact of storage conditions on the shelf life of aflatoxin biocontrol products containing atoxigenic isolates of as active ingredient applied in various countries in Africa.

Aflatoxin contamination significantly threatens food safety and security, particularly in tropical and sub-tropical regions where staple crops such as maize, groundnut, and sorghum become frequently affected. This contamination is primarily caused by the fungus . The contamination causes adverse health effects, reduced income, and trade restrictions.

Field efficacy of two atoxigenic biocontrol products for mitigation of aflatoxin contamination in maize and groundnut in Ghana.

Biological control is one of the recommended methods for aflatoxin mitigation. Biocontrol products must be developed, and their efficacy demonstrated before widespread use. Efficacy of two aflatoxin biocontrol products, Aflasafe GH01 and Aflasafe GH02, were evaluated in 800 maize and groundnut farmers' fields during 2015 and 2016 in the Ashanti, Brong Ahafo, Northern, Upper East, and Upper West regions of Ghana.

Potential of Atoxigenic Vegetative Compatibility Groups Associated With Maize and Groundnut in Ghana as Biocontrol Agents for Aflatoxin Management.

Increasing knowledge of the deleterious health and economic impacts of aflatoxin in crop commodities has stimulated global interest in aflatoxin mitigation. Current evidence of the incidence of isolates belonging to vegetative compatibility groups (VCGs) lacking the ability to produce aflatoxins (i.e.