Aflatoxins generate great concern worldwide regarding their impact on health; they are
associated with liver cancer and have an economic impact on agricultural products, as they …

Mycotoxins are naturally occurring toxic compounds produced as secondary metabolites by
certain fungi species during growth on foodstuffs. The occurrence of mycotoxins in …

Mycotoxin contamination of foodstuffs is a serious food safety concern globally as the
prolonged ingestion of these toxins has the tendency to worsen the risk of hepatocellular …

Aflatoxin contamination in foods is a vital health challenge for low and middle-income
countries in subtropical regions. Maize (Zea mays L.), a staple food most widely grown in …

Mycotoxigenic fungi can infect and produce potent mycotoxins in foodstuffs prior to harvest,
during harvest (field fungi), and in storage after harvest (storage fungi), which when …

This study presents the results of aflatoxin contamination of maize and groundnuts in major
markets in Accra and assesses the population's exposure to aflatoxins. Raw maize and …

Abstract Wagashi is a West African type cottage cheese locally prepared from cow milk.
Wagashi like other milk products, is prone to microbial contamination, particularly by fungi …

Researchers' participation in the policy process is critical as they provide the required
scientific input. However, researchers have low understanding of the process and how they …

To meet the rising demand for cereal-based food products, it is essential to create parent
lines for hybrid development. Evaluating the sensitivity of maize genotypes to gamma rays is …

Mycotoxigenic fungi can infect and produce potent mycotoxins in foodstuffs prior to harvest,
during harvest (field fungi), and in storage after harvest (storage fungi), which when …