Aflatoxin production mechanisms and management in the maize cropping systems of sub-Saharan Africa
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Date
2025-10-21
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Publisher
CABI Digital Library
Abstract
In sub-Saharan African countries, the maize crop is a major staple food crop, providing up to 70% of the population’s total caloric intake. Aflatoxins, toxic secondary metabolites primarily produced by Aspergillus flavus and Aspergillus parasiticus, pose significant threats to food safety, public health, and agricultural economies in sub-Saharan Africa (SSA), where maize is a staple crop. This review synthesizes current knowledge on the mechanisms of aflatoxin production and its management within maize cropping systems of SSA. The occurrence and severity of aflatoxin contamination are influenced by multiple factors, including high temperatures, drought stress, insect damage, poor post-harvest handling, and inadequate storage conditions. Maize has been linked to being contaminated by roughly eighteen (18) different forms of aflatoxins, which are severely poisonous, and contribute to public health issues. The review explores the biological and environmental triggers of aflatoxin biosynthesis, highlighting molecular pathways and fungal-host interactions. Additionally, it evaluates integrated management strategies encompassing host resistance, good agricultural practices, biocontrol agents (such as Aflasafe), proper harvesting, drying, and storage techniques. Socio-economic and institutional barriers to effective aflatoxin control are also discussed, along with policy and research recommendations. The review also emphasizes on the necessity to apply novel and existing techniques to prevent aflatoxin. The study featured the need for a multidisciplinary and region-specific approach to sustainably mitigate aflatoxin risks in SSA. Best bet recommendations are provided given different levels of scenarios at the farmer, farm plot, maize farming systems, and eventually the nodes across the entire maize value chain.
Sustainable Development Goals
SDG-2: Zero Hunger
SDG-3: Good Health and Well-Being