Mycotoxins, often invisible in maize and peanuts, are putting public health at risk, according to UJ scientists, who are pioneering solutions to strengthen food systems.
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UJ has discovered that common staple foods in Africa, like maize and peanuts, are often contaminated with dangerous toxins called mycotoxins, which can cause serious health problems, especially in children. These toxins are usually caused by poor storage, high humidity, and bad post-harvest handling.
Researchers at the University of Johannesburg (UJ), in the Department of Biotechnology and Food Technology, are now highlighting the scale of this problem while developing practical ways to reduce exposure and strengthen food systems. The team, led by Professor Patrick Njobeh, found high levels of aflatoxins and fumonisins in both commercial supply chains and smallholder farms, with some samples exceeding recommended safety thresholds.
A key finding is that multiple mycotoxins often occur together in a single food or feed sample, compounding health risks. By combining lab data with dietary surveys, the researchers showed that chronic exposure in some communities could increase the risk of long-term conditions such as liver disease and weakened immunity.
Prof Njobeh explained: “Mycotoxin exposure is not a distant scientific concern confined to laboratories, it is a daily reality in the diets of many communities. What our research makes clear is that the risk is measurable, significant and preventable. The science points directly to where interventions are most effective. With targeted technologies, improved storage practices and informed awareness, exposure levels can be substantially reduced.”
Lab work at UJ highlights unsafe toxin levels in African staples and points to scalable solutions to safeguard food systems.
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The study also identified weak points along the food supply chain, including poor post-harvest handling, insufficient drying, and inadequate storage infrastructure. Pilot trials show that relatively low-cost improvements in storage and grain management can dramatically reduce fungal growth and toxin production.
Beyond laboratory research, the programme is training postgraduate students in advanced analytical techniques and risk assessment modelling, helping to build a new generation of scientists with highly specialised skills in food safety. Prof Njobeh added: “The co-exposure patterns we are documenting fundamentally challenge how risk is currently assessed. Regulatory frameworks often evaluate toxins in isolation, yet our data show that consumers are exposed to multiple contaminants simultaneously. This demands integrated risk models and a more responsive regulatory approach.”
He concluded: “Our aim is simple. The science must move beyond publications and into practice. If our data can help improve storage systems, strengthen regulations or reduce exposure in vulnerable communities, then the research is doing what it should. Food safety sits at the intersection of health, agriculture and economic stability and universities have a responsibility to contribute solutions that are practical, evidence-based and socially relevant.”