Abstract:
Maize (Zea mays L.) is a staple food in Tanzania, but it is often susceptible to aflatoxin
contamination caused by the Aspergillus flavus fungi. Aflatoxin contamination in crops is
influenced by insufficient knowledge of pre-harvest management practices. Due to the toxic
nature of aflatoxins, their proportions and concentrations in various food ingredients are subject
to strict regulations in developed countries. The contamination resulting from aflatoxins remains
one of the critical mycotoxin challenges in Tanzania because it affects food safety, security,
trade, and human health. Either, an integrated combination of intervention measures such as
biocontrol is the perfect strategy for sustainable reduction of A. flavus and aflatoxin production
in maize. This paper explores several agricultural approaches that potentially reduce aflatoxins
production in maize. Selected bio-controls such as Trichoderma spp and Atoxigenic A.flavus are
among these strategies. The anticipation of this appraisal is to stimulate improvement of the
existing aflatoxin management methods and inventions to exploit their effectiveness in managing
toxigenic A.flavus and Aflatoxin production at harvest. |
