Mycotoxins in food and agriculture: from occurrence to economic consequences

Filamentous fungus (moulds) create secondary metabolites called mycotoxins, which can be dangerous. These minuscule molecules (typically less than 1 000 Da) are almost inescapably found in nature. Aspergillus, Penicillium, Fusarium, and Alternaria are among the fungal species that produce mycotoxins. If these secondary metabolites make their way into the food chain and production, they are harmful and have a big effect. In African countries like Nigeria that rely significantly on staple foods like grains, cereals, and nuts, mycotoxin contamination is especially problematic. Mycotoxins have attracted international interest due to their effects on human health, significant financial losses, and both domestic and international trade. Due to concerns about food safety and financial losses, the majority of research has been on aflatoxins, ochratoxin A, fumonisin, zearalenone, and Fusarium toxins, despite the fact that over 400 mycotoxins have been found. Understanding how interacting abiotic factors connected to climate change-particularly rising temperatures, higher CO₂, and fluctuations in water availability-affect the relative risks of mycotoxin contamination and the effects on food safety and security especially in Africa is therefore of great interest. For food safety and a sustainable food supply, mycotoxin contamination must be avoided. Stricter regulations and enforcement, post-harvest management, preventative agricultural practices, infrastructure and policy improvements, increased surveillance and awareness, and investments in cost-effective detection techniques and research are all suggested as ways to address mycotoxin issues in Africa. In order to address mycotoxin prevalence, governments, research institutions, and non-governmental organisations should customise the few resources at their disposal. This will provide the best chance for the successful establishment of a sustainable food system in Africa. Data from thorough investigations of mycotoxins in food commodities are expected to aid in the creation of safer food and in determining the areas that require further study.