Aflatoxin contamination of crops is frequent in warm regions across the globe, including
large areas in sub-Saharan Africa. Crop contamination with these dangerous toxins …

Environmental occurrence of Aspergillus and other fungal spores are hazardous to humans
and animals. They cause a broad spectrum of clinical complications. Contamination of …

Aflatoxin contamination of groundnut and maize infected by Aspergillus section Flavi fungi is
common throughout Senegal. The use of biocontrol products containing atoxigenic …

Aflatoxin contamination of important food and feed crops occurs frequently in warm tropical
and subtropical regions. The contamination is caused mainly by Aspergillus flavus and A …

Aflatoxin contamination in maize and groundnut is perennial in Ghana with substantial
health and economic burden on the population. The present study examined for the first time …

Biological control is one of the recommended methods for aflatoxin mitigation. Biocontrol
products must be developed, and their efficacy demonstrated before widespread use …

Aspergillus flavus is the most common causal agent of aflatoxin contamination of food and
feed. However, aflatoxin-producing potential varies widely among A. flavus genotypes with …

Aspergillus flavus is the most frequently identified producer of aflatoxins. Non‐aflatoxigenic
members of the A. flavus L strains are used in various continents as active ingredients of …

Aspergillus flavus is an agriculturally important fungus that causes ear rot of maize and
produces aflatoxins, of which B1 is the most carcinogenic naturally-produced compound. In …

Aflatoxins, produced by several Aspergillus section Flavi species in various crops, are a
significant public health risk and a barrier to trade and development. In sub-Saharan Africa …