How Do We Limit Risk to Mycotoxin Exposure in Food in Africa: Mitigation Strategies and Developing Local Solutions

The high risk of mycotoxin exposure to food in Africa is mainly due to climate conditions that favor growth of fungi that produce these toxins, and the practice of subsistence agriculture, which circumvent use of crop cultivars that are resistant to mycotoxigenic fungi. The chapter reviewed literature on the risk of mycotoxin exposure in food, health impacts, and mitigating strategies, which included traditional and emerging methods. The major risk factors were associated with climatic conditions exacerbated by climate change. The reliance on subsistence agricultural practices increases vulnerability of food crops to environmental stresses such as drought, which promote fungal colonization and mycotoxin production. The risk is further increased by lack of infrastructure for mycotoxin testing which would help with adherence to WHO regulations of tolerable levels of carcinogenic mycotoxins, such as aflatoxins and fumonisins. The impact of exposure has been demonstrated by high incidence of liver and esophageal cancer in African populations. Mitigation strategies include advances in portable, on-site testing technologies – such as immuno-based assays like lateral flow devices and biosensor-based assays – which offer rapid results, enabling real-time monitoring and preventing contaminated food from entering the value chain. These innovations are crucial in regions with limited laboratory capacity. Awareness among researchers is increasing local innovation. Institutions such as South Africa’s CSIR are developing and assembling on-site mycotoxin detection tools tailored to regional needs. This progress reflects a growing recognition of the health hazards posed by mycotoxins and the importance of accessible, affordable monitoring solutions.