Screening for Mycotoxin-producing Fungal Strains, Aflatoxins and Fumonisins in Two Maize Cultivars Sold in Bulk at Selected Markets in Abidjan, Côte d’Ivoire
Théodore Christ Angaman
Food Biotechnology and Microbiology Laboratory, Food Science and Technology Research Department, Nangui ABROGOUA University, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Didier Kra Brou Kedjebo *
Food Biotechnology and Microbiology Laboratory, Food Science and Technology Research Department, Nangui ABROGOUA University, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Brice Judicaël Assi-Clair
Food Biotechnology and Microbiology Laboratory, Food Science and Technology Research Department, Nangui ABROGOUA University, 02 BP 801 Abidjan 02, Côte d’Ivoire.
Simplice Tagro Guéhi
Food Biotechnology and Microbiology Laboratory, Food Science and Technology Research Department, Nangui ABROGOUA University, 02 BP 801 Abidjan 02, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Aims: Maize is a staple food in Côte d’Ivoire, but contamination by toxigenic moulds poses a public health risk. This study aimed to characterise the moulds contaminating this matrix, assess their mycotoxin-producing potential, and determine total aflatoxin and fumonisin levels.
Study Design: This study involved laboratory work on samples of maize kernels sold in bulk at several markets in Abidjan.
Place and Duration of Study: This work was carried out in March and April 2026 at the Food Biotechnology and Microbiology Laboratory, Food Science and Technology Research Department, Nangui Abrogoua.
Methodology: Fifty-four samples were collected from markets in the commune of Yopougon. Fungal species contaminating maize kernels were isolated and phenotypically characterised, and their isolation frequencies were determined. Mycotoxin levels were assessed using rapid ELISA tests.
Results: Thirty-two isolates belonging primarily to the genera Aspergillus, Penicillium, and Fusarium were identified. Aspergillus was dominant, accounting for 66.67%. Most maize samples had aflatoxin levels below the limit of detection, except for three samples that exceeded 2 ppb, with a maximum of 8.74 ppb. No fumonisins were detected. Furthermore, two Aspergillus isolates were found to produce aflatoxins, with levels reaching 3.19 and 188 ppb, whereas no fumonisin production was observed.
Conclusion: The results highlight the presence of potentially toxigenic moulds in marketed produce and underscore the need to strengthen microbiological and mycotoxicological monitoring to ensure food safety and reduce the risk of chronic consumer exposure to mycotoxins.
Keywords: Maize, Aflatoxins, food safety, fungal contamination, mycotoxin, Aspergillus, Penicillium