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Mycotoxin Mitigation is Key to Food Safety and Nutrition

Food-borne mycotoxins pose one of the most significant food safety risks in lower- and middle-income economies in Asia and Africa. The negative impacts of naturally occurring fungal toxins, such as aflatoxins and fumonisins, on livestock health and growth have been well-documented for over 100 years. It has also long been understood that human consumption of extremely high levels of aflatoxins (e.g. in early harvested improperly dried maize) can be fatal; acute aflatoxicosis outbreaks have been periodically reported in countries like Kenya and India. Chronic exposure (intake of even relatively low levels of this naturally occurring fungal toxin) harms the liver and is associated with liver disease.

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