A review on aflatoxin contamination and its implications in the developing world: a sub-Saharan African perspective.

Mycotoxins contamination in some agricultural food commodities seriously impact human and animal health and reduce the commercial value of crops. Mycotoxins are toxic secondary metabolites produced by fungi that contaminate agricultural commodities pre- or postharvest. Africa is one of the continents where environmental, agricultural and storage conditions of food commodities are conducive of Aspergillus fungi infection and aflatoxin biosynthesis.

Effect of storage conditions on microbiological and physicochemical quality of shea butter.

Storage conditions are key constraints for quality assurance of the shea (Vitellaria paradoxa Gaertner) butter. In the Sudan savannah Africa, storage conditions of butter produced by women vary across and among processors, traders and consumers. These conditions could impact the quality of the products and reduced their access to international market.

Infestation and population dynamics of insects on stored cassava and yams chips in Benin, West Africa.

Natural insect infestation in cassava (Manihot esculenta Crantz subspecies esculenta) and yam (Dioscorea spp.) chips was evaluated during two consecutive storage seasons (2003-2004 and 2004-2005) in two agroecological zones of Benin (Northern Guinea Savanna [NGS] and Sudan Savanna [SS]). The insects infesting chips were collected, identified, and counted, they included Prostephanus truncatus (Horn) (Coleoptera: Bostrychidae), Cathartus quadricollis (Guerin) (Coleoptera: Silvanidae), Carpophilus dimidiatus (F.

Cowpeas as growth substrate do not support the production of aflatoxin byAspergillus sp.

A number of 21Aspergillus sp. strains isolated from cowpeas from Benin (Africa) were characterized by RAPD methodology. Seven of these strains grouped withA.

Toxicity and gastric tolerance of essential oils from Cymbopogon citratus, Ocimum gratissimum and Ocimum basilicum in Wistar rats.

Oils of Cymbopogon citratus, Ocimum gratissimum and Ocimum basilicum are widely used for their medicinal properties, and as food flavours and perfumes. Recently in a study in West Africa, these oils have been recommended to combat Fusarium verticillioides and subsequent fumonisin contamination in stored maize, but their toxicological profile was not investigated. The current study was undertaken to provide data on acute and subacute toxicity as well as on gastric tolerance of these oils in rat.

Mycoflora and natural occurrence of aflatoxins and fumonisin B1 in cassava and yam chips from Benin, West Africa.

The presence of fungi, aflatoxins and fumonisin B1 in cassava and yam chips (during 28 processing and storage) were evaluated during two consecutive seasons in two agroecological zones of Benin (Northern Guinea Savannah, NGS and Sudan Savannah, SS). The Benin samples were assessed for moisture content, fungal infestation and total aflatoxin and fumonisin B1 contamination. During the two seasons, samples collected from the NGS, had moisture contents ranging from 10.

Impact of mechanical shelling and dehulling on Fusarium infection and fumonisin contamination in maize.

Mechanical shelling and dehulling methods were tested to evaluate their impact on Fusarium infection and fumonisin contamination in maize. All shelling methods which were tested were found to damage the grains. The IITA sheller caused the highest level (up to 3.

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

The natural occurrence of Fusarium and fumonisin contamination was evaluated from 1999 to 2003 in both preharvest and stored maize produced by small-scale farmers in four agroecological zones of Benin. Mycological analyses revealed a predominance of both Fusarium and Aspergillus in maize samples compared to other genera. The two Fusarium species most commonly isolated from maize were Fusarium verticillioides (68%) and Fusarium proliferatum (31%).

Fate of aflatoxins and fumonisins during the processing of maize into food products in Benin.

The fate of aflatoxins and fumonisins, two mycotoxins that cooccur in maize, was studied through the traditional processing of naturally contaminated maize in mawe, makume, ogi, akassa, and owo, maize-based foods common in Benin, West Africa. Levels of total aflatoxin and fumonisin were measured at the main unit operations of processing, and the unit operations that induce significant reduction of mycotoxin level were identified. Overall reduction of mycotoxin level was more significant during the preparation of makume (93% reduction of aflatoxins, 87% reduction of fumonisins) and akassa (92% reduction of aflatoxins, 50% reduction of fumonisins) than that of owo (40% reduction of aflatoxins, 48% reduction of fumonisins).

Effect of essential oils on the growth of Fusarium verticillioides and fumonisin contamination in corn.

Essential oils extracted by hydrodistillation from local plants in Benin, western Africa, and oil from seeds of the neem tree (Azadirachta indica) were evaluated in vitro and in vivo for their efficacy against Fusarium verticillioides infection and fumonisin contamination. Fumonisin in corn was quantified using a fluorometer and the Vicam method. Oils from Cymbopogon citratus, Ocimum basilicum, and Ocimum gratissimum were the most effective in vitro, completely inhibiting the growth of F.