Dr. Oluwadara Pelumi Omotayo, biologist and postdoctoral research fellow at Northwest University, provided crucial insights into the hazardous nature of mycotoxins and their contamination of food staples, with a particular focus on ginger in South Africa

Omotayo explained mycotoxins are naturally occurring toxic compounds produced by certain types of fungi. "Mycotoxins are widespread. They can be found everywhere in nature," she stated. These toxins can contaminate food staples either through fungal growth on the food itself or through environmental exposure, such as airborne spores. Poor storage conditions and prolonged shelf life of food products exacerbate the presence of mycotoxins.

‘Mycotoxins can cause growth impairment’

The ingestion or inhalation of mycotoxins poses significant health risks. Omotayo highlighted several severe health issues linked to mycotoxin exposure, including gastrointestinal problems, immune system impairment, and liver damage. "Mycotoxins can cause growth impairment, especially in fetuses, and can be fatal." Pregnant women are particularly vulnerable, as mycotoxins can affect fetal development.

Humans can come into contact with mycotoxins through various routes. Omotayo said contaminated food is the primary source of exposure. "Consuming foods that have fungi in them, especially mycotoxin-producing fungi, results in contamination." Other exposure routes include inhalation of airborne mycotoxins and skin contact. The risks are significant for both plant-based foods and animal products, as mycotoxins can permeate through different types of food.

Raising awareness among farmers and consumers is crucial to mitigate mycotoxin contamination. She advised farmers to adopt several best practices, such as ensuring adequate spacing and nutrient supply during planting and sorting out damaged grains before storage. She emphasised the importance of monitoring storage facilities to prevent mold growth, which can lead to mycotoxin contamination.

‘It's better to discard the food than consume it’  

Omotayo recommended avoiding long-term storage of food and discarding any food showing signs of mold. "Some people will just see food and they will see mold. They will just remove the fungi and say the food is still ok. No, it's better to discard the food than consume it."  

Omotayo referenced a tragic incident in Kenya. In 2004, an outbreak of aflatoxicosis, caused by aflatoxin contamination in maize, resulted in the deaths of 125 people. "Assuming adequate measures were put in place to prevent the contamination, we could have been able to prevent this tragedy," she noted.

‘We need to educate them about the existence of mycotoxins’

Improving awareness among farmers, food handlers, and consumers is essential. Omotayo suggested various methods, including one-on-one education, small group workshops, seminars, and webinars. "We need to educate them about the existence of mycotoxins, especially in mold, and how they occur in foods," she said. These awareness campaigns can help people understand the dangers and take preventative measures.

Omotayo said while it might be impossible to eradicate mycotoxins, their levels can be significantly reduced. "We can minimise them to the barest minimum." Mycotoxins can exist in all seasons, reinforcing the need for year-round vigilance and awareness.

OFM/Agriculture dg