Mycotoxin exposure in Sub-Sahara Africa

This collaborative research effort continues to investigate mycotoxin occurrences in staple foods (e.g. raw cereals, legumes, nuts and oilseeds) in various regions of Nigeria in an attempt to categorize these foods into low- and high-risk groups based on their susceptibilities to mycotoxins over several years. In addition, factors (e.g. postharvest storage of grains) encouraging increased mycotoxin levels in the foods are also being studied. On another front, we are investigating mycotoxins and bacterial contaminants in ready-to-eat foods vended in rural and sub-urban markets in Nigeria. These studies are necessary to estimate the exposures and risks posed to the Nigerian population due to dietary exposures to the important toxic fungal compounds (e.g. the carcinogenic aflatoxins and fumonisins). Furthermore, the impact of seasonal variations on mycotoxin exposure in households is a pertinent topic under study in the rural northern region of Nigeria, where the malnutrition and stunting rates are quite higher than other parts of Nigeria. In view of the ongoing pandemic, it is of priority interest to examine the mycotoxin issue in sub-Saharan Africa and juxtapose this with the pandemic vis-à-vis issues of food security and safety. It is envisaged to publish our findings, which shall serve as reference points for local food control agencies and regulators to promote safe food and improve public health in Nigeria.