The Role of Socio-Economic Factors and Indigenous Knowledge Practices on the Mycotoxigenic Fungi Contamination of Food

Abstract

Indigenous methods of food processing in Nigeria are influenced by a wide range of socioeconomic factors and indigenous knowledge practices which support mycotoxingenic fungal contamination of processed food. Some of the socioeconomic factors include level of education, methods of skill acquisition, methods of food vending in market places, methods of food handling and storage, hygienic practices and poor water supply. The uses of indigenous knowledge in food processing are important because its application serve as a source of livelihood improvements, sustainability of indigenous food and eradication of food shortage. The limitation of the application of indigenous knowledge in food processing encourages mycotoxins contamination of foods. This is as a result of the poor hygienic conditions of the processing utensils, processing environments and methods of packaging the processed food. Due to the absence of policies in monitoring the quality of indigenously processed foods in market places and the risk associated with indigenous methods of food processing, there is the need for government agencies to address these issues through policy assessment in the areas of operations, inspection and enforcement and training so as to effectively harness the benefits of indigenous knowledge in food processing for national development.