Fungal Diversity and Mycotoxins in Low Moisture Content Ready-To-Eat Foods in Nigeria
Chibundu N. Ezekiel, Oluwawapelumi A. Oyedele, Bart Kraak, Kolawole I. Ayeni, Michael Sulyok, Jos Houbraken, Rudolf Krska
Abstract
were 1, 6, 12, and 23 mycotoxins detected, respectively. Deoxynivalenol, fumonisins, moniliformin, aflatoxins and citrinin contaminated 37, 31, 31, 20, and 14% of all food samples, respectively. Overall, citrinin had the highest mean concentration of 1481 μg/kg in the foods, suggesting high citrinin exposures in the Nigerian populace. Fungal and mycotoxin contamination of the foods depend on pre-food and post-food processing practices.
Topics & Concepts
BiologyPenicilliumAcremoniumChaetomiumCladosporiumMycotoxinFood scienceAspergillus flavusFusariumMycobiotaAspergillusBotanyAflatoxinMycotoxins in Agriculture and FoodPlant Pathogens and Fungal DiseasesFungal Biology and Applications