Fungi and mycotoxins in cassava (Manihot esculenta Crantz) and its products

Abstract

Abstract Cassava (Manihot esculenta Crantz) is a highly consumed food in the world, especially in developing countries. Much of this tuber production comes from small farmers and it can suffer microbial infection during pre-harvest in the field and/or postharvest if stored under inadequate conditions. This review presented cassava production and the processing steps, resulting in products consumed in Brazil and other countries. Studies on fungal occurrence, including toxigenic fungi, presence of aflatoxins and other mycotoxins in cassava and its products carried out in several countries have been revised as well as the used methodologies for mycotoxin detection.

Keywords

• Mycobiota
• Toxigenic fungi
• Aflatoxins
• Cassava tubers
• Cassava flours
• Cassava processing