Mycotoxins contaminations in Ethiopian food: Impacts, challenges, and mitigation strategies
Belsti Atnkut, Atalaye Nigussie, Belay Berza, Abraham Mikru, Baisuo Zhao, Tess Astatkie
Abstract
Mycotoxins are significant contaminants in food and agricultural commodities, particularly in developing countries like Ethiopia, where regulatory measures for mycotoxin control are inadequate. Mycotoxin contamination poses substantial risks to human and animal health, and economic stability in these regions, potentially adversely affecting food availability and security. This review aimed to assess the mycotoxin contamination status in Ethiopian foods, its impacts, factors contributing to its contamination, challenges to control it, and mitigation strategies in Ethiopian foods and agricultural commodities. Several notable mycotoxins have been found in various food items, and the levels of many of these mycotoxins are higher than the maximum allowable levels of FAO/WHO and EU. Different mitigation strategies are recommended, including agricultural improvements, and physical, chemical, and agronomic approaches, tailored for affordability among low-income farmers. The review concludes with proposals for sustained public awareness campaigns and enhanced technical and human capacity development within the country.