1. Occurrence of mycotoxins in cassava (Manihot esculenta Crantz) and its products
- Author
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Yann C. S. Adjovi, Jean Denis Bailly, Benoit J. G. Gnonlonfin, Olivier Puel, Isabelle P. Oswald, Soraya Tadrist, Ambaliou Sanni, Sylviane Bailly, ToxAlim (ToxAlim), Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Ecole Nationale Vétérinaire de Toulouse (ENVT), Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Ecole d'Ingénieurs de Purpan (INPT - EI Purpan), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Recherche Agronomique (INRA), Biosynthèse & Toxicité des Mycotoxines (ToxAlim-BioToMyc), and Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de la Recherche Agronomique (INRA)-Université Toulouse III - Paul Sabatier (UT3)
- Subjects
Fusarium ,aflatoxins ,Aflatoxin ,[SDV]Life Sciences [q-bio] ,tropical regions ,Aspergillus flavus ,smallholder crops ,cassava ,Crop ,chemistry.chemical_compound ,mycotoxins ,moisture ,Mycotoxin ,2. Zero hunger ,Aspergillus ,Nutrition and Dietetics ,biology ,public health ,cassava, mycotoxins, aflatoxins, tropical regions, Manihot esculenta Crantz, food contamination, food safety, public health, smallholder crops, Africa, fungal contamination, moisture, temperature, Aspergillus flavus ,fungal contamination ,technology, industry, and agriculture ,Public Health, Environmental and Occupational Health ,temperature ,food and beverages ,biology.organism_classification ,food safety ,chemistry ,Agronomy ,food contamination ,Africa ,Penicillium ,Manihot esculenta Crantz ,Safety Research ,Food Science ,Food contaminant - Abstract
Contamination of foods with mycotoxins represents an important limit to the income of farmers and a major public health concern especially in tropical countries. Cassava represents an important part of the diet of many people in this part of the word and the most important smallholder crop in Africa. Fungal contamination of cassava products can occur at pre-harvest level or after, during processing, according to the conditions (moisture, temperature, competition with other microorganisms). Such fungal contamination can also lead to mycotoxin accumulation. The most common fungi found in cassava products belong to genera Rhyzopus, Aspergillus, Fusarium, Phoma and Penicillium. Their corresponding mycotoxins could also be found in cassava. However, until now, the correlation between the presence of Aspergillus flavus and its toxins aflatoxins remains unclear. In this review, we broadly report data about mycotoxins contamination of cassava (Manihot esculenta Crantz) and its derivatives, with a special emphasis on aflatoxins.
- Published
- 2015
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