Mycotoxin problems in South African foodstuffs

Abstract

Problems concerning the contamination of foods by toxic fungi and mycotoxins are reviewed. Mycotoxin contamination of specific South African foodstuffs such as maize, sorghum, oats, chicory, imported foodstuffs and certain processed foods is discussed. Emphasis is placed on those toxic fungi where the toxic metabolites are unknown and which regularly contaminate staple foods. Law-enforcement problems concerning mycotoxin contamination of food commodities are discussed.