Mycotoxins in Maize and Implications on Food Security: A Review

Abstract

Mycotoxin poisoning is not restricted to pets and farm animals, it causes diseases and death in humans. Mycotoxin producing fungi are common components of the epiphytic and endophytic microflora in crops resulting in natural crop contamination in the field and during storage. The level of contamination is influenced by the genetics of the plant and fungi, management practices and prevailing climatic conditions. The Global movement of maize products necessitates global as well as country-specific surveys on mycotoxin occurrence. Significant differences in the concentrations of deoxynivalenol, fumonisins and zearalenone were found in commercial maize for the seven years under review but no significant difference was detected between white and yellow maize types with regards to fumonisins and zearalenone concentrations. The absence of Aflatoxins, Ochratoxin-A, T2-toxin and HT-2 toxin in the commercial maize samples from 2010/2011 to 2016/2017 seasons is a food safety advantage for South Africa maize producers.