MOJ
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Research Article Volume 13 Issue 2
Invisible toxins, visible concern: mycotoxin awareness and food safety perceptions in Cameroon
Wilfred Angie Abia, Tangwo Didean Tabi, Brandy Perkwang Taty, Lum Fonchingong, Horchelle Toukap Djompchouang, Eucharia Ada Abia
Laboratory of Pharmacology and Toxicology, Department of Biochemistry, Faculty of Science, University of Yaounde I, Cameroon
Agri-Food Safety and One Health Agency (AFS1HA), Cameroon
Department of Biochemistry and Molecular Biology, Faculty of Science, University of Buea, Cameroon
Department of Biomedical Sciences, Faculty of Health Sciences, University of Buea, Cameroon
Received: October 28, 2025 | Published: November 24, 2025
Citation: Abias WA, Tabi TD, Tat BP, et al. Invisible toxins, visible concern: mycotoxin awareness and food safety perceptions in Cameroon. MOJ Food Process Technol. 2025;13(2):94-99. DOI: 10.15406/mojfpt.2025.13.00329
Abstract
Introduction: Mycotoxin contamination in staple foods is a well-known public health concern in Cameroon, yet limited data exist on consumer awareness and behaviours influencing exposure. Objective: This study assessed socio-demographic characteristics, dietary habits, storage practices, and awareness of mycotoxins, as well as self-reported health symptoms potentially linked to consumption of contaminated foods. Methodology: A cross-sectional survey was conducted among 91 participants, collecting information on demographics, meal patterns, food intake, food sourcing, grain storage methods, familiarity with fungi and mycotoxins, and health complaints over the previous 12 months. Descriptive statistical analyses were performed. Results: Participants were primarily female (60.4%), most of whom were highly educated (94.2% university level). Commonly consumed foods included fruits, vegetables, red palm oil, groundnut-based oils, and cereal grains. Most participants sourced foods from markets and ate three meals per day. Grain storage was predominantly at room temperature, with most foods stored for less than six months. Although 92% were familiar with fungi and mycotoxins, 64.8% were unaware of associated food safety risks. Health complaints frequently reported included fatigue, malaria-like symptoms, abdominal pain, and diarrhoea. Conclusion: Targeted food safety education, improved storage interventions, and enhanced risk communication are urgently needed to mitigate mycotoxin exposure and associated health impacts in Cameroon.
Keywords: mycotoxins, food safety, dietary exposure, grain storage, Cameroon
©2025 Abias, et al. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.
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