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Massamby, A., Leong, S.L., Müller, B., Tivana, L., Passoth, V., Macuamule, C., et al. (2025) Microbial Contamination and Food Safety Aspects of Cassava Roasted Flour (“Rale”) in Mozambique. Microorganisms, 13, Article 168.
https://doi.org/10.3390/microorganisms13010168

has been cited by the following article:

• TITLE: Fungal Contaminants and Mycotoxins in Cassava and Cassava-Based Products in Africa: A Critical Analysis of Available Data

  AUTHORS: Ibonyé Diéni, François Tapsoba, Touwendsida Serge Bagré, Boureima Kagambèga, Wendenso Patrick Bertrand Tiendrébéogo, Nicolas Barro

  KEYWORDS: Fungal Contamination, Mycotoxins, Cassava Derivatives, Food Safety Africa

  JOURNAL NAME: Journal of Agricultural Chemistry and Environment, Vol.15 No.1, December 23, 2025

  ABSTRACT: A literature review spanning 1999-2025 across Africa revealed a high prevalence of fungal and mycotoxin contamination in cassava and its derivatives. Predominant molds include Aspergillus, Penicillium, and Fusarium, with contamination rates averaging 80% - 100%. Climatic factors and inadequate agricultural and storage practices exacerbate contamination, affecting products such as gari, fufu, attiéké, chikwangue, and cossettes. Mycotoxins mainly aflatoxins, ochratoxin A, and fumonisins pose serious health risks due to their toxicity, carcinogenicity, and nephrotoxicity. In Côte d’Ivoire, levels often exceed European Commission limits, with aflatoxins averaging 15 µg/kg. Detection methods like HPLC and ELISA have limitations in field conditions. These findings highlight the urgent need for improved post-harvest management to ensure food safety and protect African populations.