Aflatoxin and Fumonisin in Corn Production Chain in Bafia, Centre Cameroon: Impact of Processing Techniques

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.