Mycotoxins contamination causes health issues. Paying attention to storage of agricultural produce can save many lives.
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Fermented foods are a key component of west African cuisine. Making them safer for consumption should be a priority.
Biological and chemical substances are the most common food contaminants and account for over 200 food-borne illnesses.
Raw flour at the store still contains live microorganisms. And while cooking can kill the fungi, it doesn’t destroy any illness-causing mycotoxins that might be present.
Principais colaboradores
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Postdoctoral research fellow, North-West University
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Postdoctoral Research Scientist, African Population and Health Research Center
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Professor of Food Safety and Global Health, University of Leeds
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Professor of Food Science and Technology, The Ohio State University
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Research Fellow, Queen's University Belfast
