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Fusarium Species and Their Associated Mycotoxins in Foods and Their Products in Africa

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Food Security and Safety

Abstract

Fusarium species threaten the quality and yield of many foods and their products; hence they are of major concern to food safety, and crop and feed production worldwide. Fusarium produces mycotoxins which are toxic to animals and humans. These mycotoxins include fumonisins, trichothecenes and zearalenone. Mycotoxins are of great public health importance because they cause mycotoxicoses in live-stock, other animals and man. Over 50 species of Fusarium produce mycotoxins and infect the grain of many cereals such as wheat and maize as well as other food crops and their products. In Africa, the gross domestic product is partially based on agricultural products. Crops like maize, peanuts, beans, cassava, cocoa and coffee are the most cultivated. A high portion of cultivated crops is consumed locally, and the other part is exported to foreign countries in order to balance the economy. The most important problems the African continent is facing are postharvest losses due to fungal contamination and the presence of mycotoxins in food. This chapter seeks to discuss mycotoxins produced by Fusarium in food and food products, the role they play in animal and human nutrition and health in Africa, as well as their mitigation.

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Authors and Affiliations

  1. Department of Plant Biology and Biotechnology, Faculty of Life Sciences, University of Benin, Benin City, Nigeria

    Francisca Iziegbe Okungbowa

  2. Department of Biological Sciences, Faculty of Science, The University of Bamenda, Bamenda, Cameroon

    Tonjock Rosemary Kinge

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  1. Francisca Iziegbe Okungbowa
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  2. Tonjock Rosemary Kinge
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Editors and Affiliations

  1. Food Security and Safety Niche, North-West University, Mmabatho, South Africa

    Olubukola Oluranti Babalola

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Okungbowa, F.I., Kinge, T.R. (2021). Fusarium Species and Their Associated Mycotoxins in Foods and Their Products in Africa. In: Babalola, O.O. (eds) Food Security and Safety . Springer, Cham. https://doi.org/10.1007/978-3-030-50672-8_36

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