Dr Oluwadara Omotayo

Mycotoxins are hazardous substances produced by toxigenic fungi found widely in warm, humid environments.

"They are usually toxic to living things and their contamination is a widespread occurrence that can result in a variety of harmful outcomes, illnesses and even death," explained Dr Omotayo, noting the presence of mycotoxins in various food items, including spices, grains, nuts, fruits, coffee beans, cocoa seeds, vegetables and rhizomes such as ginger.

The study focused on two major mycotoxins, namely aflatoxins (B1, B2, G1, and G2) and ochratoxin A, which are prevalent in ginger, a plant renowned for its medicinal properties.

Despite ginger's historical use in treating ailments such as colds, migraines and gastrointestinal disorders, the study revealed the presence of ochratoxin A, known for its teratogenic effects (foetal abnormalities in pregnancy), and aflatoxins B1, B2, G1 and G2.

These were found in ginger samples collected from North West, with the highest levels measured in summer.

Dr Omotayo stressed the need for preventive measures to minimise mycotoxin contamination.

These measures include preventing fungal invasion in fields, implementing post-harvest strategies to reduce contamination during storage, processing and transport, avoiding prolonged food storage, consuming fresh products and enforcing stringent food inspection policies.

The study's findings highlight the importance of vigilance in food safety practices, especially concerning widely consumed items such as ginger, and underline the critical role of research in addressing health and environmental challenges.

"When strategies to prevent and minimise mycotoxin invasion are in place, we will be able to contribute towards achieving the United Nations' third Sustainable Development Goal, ensuring healthy lives and well-being for all ages," concluded Dr Omotayo.