Food safety is to be a vital component of food security, with mycotoxin contamination, a major contributing factor. In line with this, this study aimed at investigating the effect of maize maturity at harvest, and processing techniques on the aflatoxin and fumonisin levels in maize and maize products. Three maize maturity stages (80, 85, and 90 days after sowing), two drying processes (sun and barn drying), three storage periods (one, two and three months) and subsequent maize derivatives under these conditions were sampled. These were analysed for total aflatoxins and total fumonisins using quantitative ELISA and samples with total aflatoxins and total fumonisins exceeding regulated levels were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) to determine the sub-types of toxins present. Results obtained showed that all analyzed samples were contaminated with total aflatoxins (range: 0.8 to 20 µg/kg) and total fumonisins (range: 10 to 5990 µg/kg). Sun or barn drying for one week followed by one month usual storage resulted in significant total fumonisins contamination, emphasizing the need of at least two weeks of drying maize. It was also observed that processing techniques partly reduced the levels of toxins, mainly in maize products that have a sieving step.

Background: In sub-Saharan Africa and particularly in Cameroon, several research has shown the presence of aflatoxins (AFs) in food intended to human consumption. The evaluation of the health risk associated with consumption of contaminated foods is needed to know the sanitary statute of the population.Objective: This study was conducted from January to December 2014 in Bafia in the Centre Region of Cameroon with the objectives to determine the levels of AFT (AFB1, AFB2, AFG1 and AFG2) in dishes where maize is the staple food and to estimate the health risk (Body Mass Index, Estimate Daily Intake, Risk Exposure, Risk of Liver Cancer Incidence) among the rural population of Bafia.