Mycoflora diversity, exposure to mycotoxins, and cancer risk characterization associated with the consumption of two traditionally fermented alcoholic beverages in the Ho municipality of Ghana

Mycoflora diversity, exposure to mycotoxins, and cancer risk characterization associated with the consumption of two traditionally fermented alcoholic beverages in the Ho municipality of Ghana

Abstract Traditionally fermented alcoholic drinks are made with locally sourced ingredients and traditional knowledge, and they are typically drank in the immediate area of production. The ingredients are sources of microbial contamination in these drinks. This study aimed to update the mycoflora an...

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Bibliographic Details
Main Authors: Nii Korley Kortei, Harrison Nii Odartey Lamptey, Benjamin Kingsley Harley, Ernest Yeboah Boateng, Felix Kwashie Madilo, Sylvia Baah-Tuahene, Vincent Kyei-Baffour, Leslie Owusu Ansah, Seidu A. Richard, George Tawia Odamtten
Format: Article
Language:English
Published: Springer 2024-11-01
Series:Discover Food
Subjects:
Ochratoxin A
Aflatoxins
Pito
Palm wine
Fungi
Population exposure
Online Access:https://doi.org/10.1007/s44187-024-00242-0
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