Agricultural practices and their potential role in mycotoxin contamination of maize and groundnut subsistence farming

Abstract

Mycotoxigenic fungi are common pathogens of maize and groundnuts; they produce mycotoxins which reduce the yield and quality of these grain crops. Numerous agricultural practices including crop rotation and storage methods have been shown to impact mycotoxin accumulation. Therefore, the farming and storage practices in maize and groundnut subsistence farming systems in Pongola, Vryheid, Jozini, Manguzi and Mbazwana Districts of northern KwaZulu-Natal (South Africa) were surveyed to determine their potential role in promoting or mitigating mycotoxin contamination. A questionnaire about agricultural farming practices and storage facilities was presented to 65 subsistence maize and/or groundnut farmers. At least 90% of the farmers surveyed were not aware of mycotoxins and their consequences to animal and human health. The majority of the farmers did not practise crop rotation. However, they practised intercropping and sorted damaged and mouldy grain (maize and groundnuts) before storage. The damaged or mouldy grain was largely used as animal feed, thereby exposing animals to an increased risk of mycotoxicoses. Metal tanks and inqolobane (a type of wooden structure) were identified as the most common storage structures. Harvested homegrown maize was mostly used for the farmers’ own consumption but also sometimes sold to the local community. The implementation of mycotoxin awareness campaigns is necessary, particularly in these districts. The storage facilities used by the subsistence farmers allowed increased moisture and insect invasion. The need for the surveillance of mycotoxins in subsistence-farmed food crops is vital.

Postharvest Handling Knowledge and Practices among Food Handlers on Mycotoxigenic Molds Contamination in Maize Based Diets in School Meals Program in Salima District, Malawi

“…These results support findings by Matumba et al [32], that large proportion of rural Malawians were not aware of effective control measures of mycotoxins in foodstuffs. Similar, other researchers reported that there is limited information in developing countries on control strategies of mycotoxins contamination in food commodities Phokane et al [46], Torabi et al [47]. From the findings of the present study, inadequate knowledge of food handlers on mycotoxins control may risk school children from consuming maize foods contaminated with toxins.…”

Impact of Toxigenic Fungi: An Economic and Health Obstruction to Wellness in Mozambique

“…Maize (Zea mays) production has been very volatile, with generally poor quality, being predominantly of white maize type with lower content on β-carotene [95]. Yellow maize grain and transgenic species from multinationals are imported from South Africa and not common and relatively few grain processing services are available [96], [97]. While maize production in Mozambique has been reported as 1,9 million tons for 2020/21, there is heavy informal cross border trade across the region rendering production estimates redundant although maize supplies likely meet national food consumption needs [98].…”

Mycotoxins in Feed and Food and the Role of Ozone in Their Detoxification and Degradation: An Update

“…Crop rotation and intercropping can reduce the mycotoxin contamination in maize and groundnut, and in conservation agriculture (e.g., permanent soil cover and minimum soil disturbance) can decrease the risk of contamination [ 37 ]. Monoculture of maize under conventional tillage compared to no-tillage monoculture and no-tillage two- or three-year rotation (consisting of maize/cowpea and maize/cowpea/babala, respectively) showed no significant differences in terms of fumonisin contamination in South Africa [ 38 ]. Baliukonienè et al [ 39 ] found a higher contamination of aflatoxins and deoxynivalenol (DON) in cereals from no-tillage farming systems than conventional farming systems (+14 and +24%, respectively).…”