Research on fungal contamination and total aflatoxin content in some local maize (Zea mays) populations

Abstract

Mycotoxins are toxic chemicals produced by fungal species like Aspergillus, Fusarium, Penicillium and Alternaria which could reach into macro-organisms by food and fodder administration. Mycotoxins can reach the human body not only through the consumption of cereals or food prepared from contaminated seeds, but also through the consumption of milk, meat or eggs from animals fed contaminated feed. The paper presents researches carried out in order to establish contamination with potentially toxic fungi of maize, taking into account climatic and storage conditions. It was analyzed, on the one hand an evaluation of epiphytes and endophytes mycological flora that occurs on the seeds, after medium-term storage, and on the other hand a toxicological characterization in order to avoid or reduce the damage caused by the fungal pathogens.This study led to a better understanding of the cause-effect relationship, where the cause is represented by the action of specific micromycetes during the growing period or storage period, and the effect is quantified by the level of viability and seed health according to the duration of conservation, respectively the degree of infection with mycotoxins. The experiments performed represent a special material basis for growers and processors (milling and bakery units), by highlighting the risk factors that determine contamination with toxic fungi and the production of mycotoxins. It is a unanimous requirement to evaluate the quality of cereals intended for human and animal consumption. The results of the study show that prevention of mycotoxins is possible through creation of disease-resistant hybrids and agro technical measures: crop rotation, tillage system, fertilization, choice of varieties and phytosanitary treatments (diseases, pests, weeds, etc.), infestation control with mycotoxins prior to harvesting, ensuring appropriate storage conditions.