## 4 Mycotoxins in Food Commodities in Cameroon  
### Cereals and Derived Products  
Cereals are plants used extensively in food and feed manufacturing as a source of proteins, carbohydrates, and oils. Cereals and derived products are frequently contaminated by mycotoxins. The occurrence of mycotoxins in Cameroonian cereals, such as maize, sorghum, and rice, has been reported by many authors (Table 2). Among the most cultivated food crops, maize ranks third in terms of volume of production after cassava and banana. Maize is the staple food in the western highlands of Cameroon. Inappropriate postharvest practices increase the chances of harvested grains becoming infected with _Aspergillus_ and _Fusarium_ sp. [30], especially because most grains are harvested during the rainy season, which creates favorable conditions for infections.  
All the studies [17; 31; 32; 33; 34] included in this review reported the presence of AFs (AFB1), FBs (FB1), Deoxynivalenol (DON), Zearaleno (ZEN), Patulin, and Total citirini in maize and maize-derived products directly consumed by people (beer, porridge, and fufu). AFand FB contents in maize-based dishes (beer, porridge, and fufu) were dependent on the production process: processes including a sieving step led to lower mycotoxin concentrations [35], which in some cases exceeded the standard limit fixed by the European Commission for such products [36]. FB1, DON, and ZEN at levels up to 26.0, 1300, and 1100 ug/kg, respectively, were reported [18; 19]. FB1 was showing the highest prevalence with a concentration increasing with storage time. AFs were observed with a high percentage of positive samples, with the level depending on the agroecological zone (AEZ).  
The occurrence of mycotoxins in sorghum, a crop mainly produced and consumed in North Cameroon, and its derived products has been studied during the last decade [37]. OTA, DON, and FB1 were not found in the grains collected in North Cameroon by Djoulde [18], while AFB1 was detected in sorghum cultivated in the rainy season (0-230 ug/kg). In some locally produced artisanal sorghum by-products (beer, flour, baby's beverage, and cake), mycotoxins were detected at levels ranging 0-250 ug/kg for AFB1, 0-45 ug/kg for OTA, and 0-538 ug/kg for DON, while, in a previous work, local sorghum beers were contaminated by both DON (0-730 ug/L) and FB1 (0-340 ug/L).  
\begin{table}
\begin{tabular}{c c c c c c c} \hline  & & \
\begin{tabular}{c} **Mycotoxin** \\ **(ug/kg)** \\ **Mean** \\ **(min-max)** \\ \end{tabular} &
\begin{tabular}{c} **No.** \\ **Positive** \\ **Samples** \\ \end{tabular} & \multirow{2}{*}{**References**} & \multirow{2}{*}{**Maximum Level in Food**} & **Hazard Index** **(QLmax/ML)** \\ \cl  
When considering AEZ, all the samples were mostly positive with aflat (AFs) and Fumonisins in the western highlands (AEZ 3) than other AEZs, these are characterized by hot climate and high relative humidity. The composite samples with highest ZEA concentrations were collected in Douala: maize (wet season: 7.6 \(\upmu\)g/kg; dry season: 97.0 \(\upmu\)g/kg) and cassava having undergone a drying process prior to being prepared for consumption (dry season: 7.6 \(\upmu\)g/kg).