Introduction: Mycotoxins, toxic secondary metabolites produced by fungi, are pervasive contaminants of staple crops, particularly in tropical and subtropical regions. These toxins, including aflatoxins and fumonisins, pose significant health risks, especially in populations suffering from malnutrition. The interplay between nutritional status and susceptibility to mycotoxicosis exacerbates these risks, with nutritional deficiencies impairing the body's ability to detoxify these toxins and vice versa. This manuscript investigates the bidirectional relationship between nutrition and mycotoxin exposure, with a focus on vulnerable populations in resource-limited settings. Materials and Methods: A systematic review was conducted to explore the interactions between nutritional deficiencies and mycotoxin exposure. A comprehensive search of databases (PubMed, Scopus, Web of Science) yielded peer-reviewed studies published from 2020 to 2025. Inclusion criteria centered on studies examining the relationship between nutritional status and mycotoxin-induced health outcomes. Data were analyzed to assess how malnutrition increases susceptibility to mycotoxins and how mycotoxins disrupt nutrient absorption. Results and Discussion: The review identifies several mechanisms by which malnutrition heightens the risk of mycotoxicosis, including impaired detoxification processes, immune dysfunction, and nutrient malabsorption. Nutrients such as protein, vitamins A, C, E, and trace elements like zinc and selenium are critical for detoxification and immune defense. Deficiencies in these nutrients, common in mycotoxin-exposed populations, compromise liver function and immune responses, leading to heightened toxicity. Additionally, mycotoxins disrupt intestinal integrity, impairing nutrient absorption and exacerbating malnutrition, creating a toxico-nutritional spiral. This cyclical interaction is most evident in children and pregnant women in low-income regions, where diets are often reliant on mycotoxin-contaminated crops. Conclusion: Addressing the mycotoxin-nutrient interaction requires integrated approaches combining food safety, nutritional interventions, and public health policies. Strategies such as biofortification, micronutrient supplementation, and improved agricultural practices can reduce the burden of mycotoxicosis. Further research into the molecular mechanisms underlying these interactions, along with the development of predictive biomarkers, will aid in creating more effective interventions. Climate-resilient agricultural practices and nutritional strategies are essential for long-term mycotoxin risk reduction.

In the world of food product development, functional beverages are the fastest-growing market due to their convenience and ability to satisfy consumer demands regarding container contents, size, and appearance, as well as ease of distribution and storage for products that can be kept refrigerated and shelf-stable. Consumers enthusiastically embrace food products with health claims attesting to their functional capacity to promote health beyond the supply of essential nutrients.The study assessed the nutritional qualities non-alcoholic cereal beverages using different maize varieties. The study used experimental research design. Five varieties of maize (Honampa, Ahoofe, Mamaba, Abebe and Dzifo) were purchased from the Kumasi Metropolis CSIR-Crop Research Institute Fumesua. The raw materials were sorted washed properly to avoid contamination. Proximate composition, colour profile and chemical analysis of the maize drinks were evaluated using standard methods. The proximate composition showed moderate levels of carbohydrate (Mamaba-6.94%; Ahoofe-2.91%; Abebe-4.21%; Dzifoo-5.78% and Honampa-6.97%) and crude protein (Mamaba-1.25%; Ahoofe-1.55%; Abebe-0.97%; Dzifoo-0.94% and Honampa-1.26%). The chemical analysis of the maize drinks revealed a significant difference in the beta carotene of the maize varieties, with Ahoofe having the highest beta carotene content (84.45ug/100g). The pH of the maize drinks ranged from 3.30-4.62. The maize drinks also showed high lightness in colour (60.38-72.24), redness (1.94-4.54) and yellowness (18.54-24.91) which makes the products appealing to consumers.

Background: In Tanzania, the consumption of vegetable salads is increasing and becoming popular in food service establishments of urban areas creating market for vegetables cultivated in rural and peri-urban areas. However, the products are among the high risky ready-to-eat foods (RTEs), as they are often served raw without being heat-treated and with no preservatives.  Methodology: A cross-sectional study was conducted from May to June 2024 to assess hygiene practices and microbiological quality of raw and mild heat-treated vegetable salads served in restaurants in Ilemela Municipality, Tanzania. Face-to-face interviews were used to assess hygiene practices of thirty randomly selected restaurants. In parallel, thirty salad samples were collected and analyzed for Total Plate Counts (TPC) and Escherichia coli. Results: The findings revealed that food handlers had low education level with no food hygiene training. Hygiene practices that are essential for food handling and preparation; such as wearing hairnets, gloves, protective clothing and use of potable water were not consistently observed. Regarding microbiological quality, none (0/30) of the mildly heat treated vegetable salads had TPC, while, all (30/30) raw salad samples demonstrated high TPC counts ranging from 1 to 4.6 Log CFU/g, exceeding the set limits. While, all (30/30) mildly heat treated salads were not contaminated with E. coli, 14/30 of the raw salad samples were positive. Thus, the raw salads were unsatisfactory for consumption. Conclusion: Therefore, food hygiene training and control by relevant authorities alongside treating vegetable salads with mild heat are essential in ensuring food quality and safety.

The escalating threat of antibiotic resistance necessitates the exploration of alternative antimicrobial strategies. Lactic Acid Bacteria (LAB), known for producing Generally Recognized as Safe (GRAS) antibacterial compounds, present a promising solution. This study aimed to optimize the production of antibacterial compounds by LAB isolated from goat’s milk through co-cultivation. Three LAB isolates from a previous study were co-cultivated, and their antimicrobial activity was evaluated against Escherichia coli BIOTECH 1634, Pseudomonas aeruginosa BIOTECH 1335, Bacillus subtilis BIOTECH 1679, and Staphylococcus aureus BIOTECH 1582. The research was conducted from October 2024 to February 2025 at the Department of Biological Sciences, University of Southern Mindanao. Results demonstrated that co-cultivation significantly enhanced antimicrobial activity compared to individual isolates, as evidenced by larger inhibition zones against all tested indicator organisms. Although the antibacterial compounds themselves were not isolated or chemically characterized, the observed inhibition likely resulted from their production. These findings suggest that co-cultivation of LAB can effectively increase the yield and spectrum of antimicrobial compounds. This approach offers a promising alternative to combat antibiotic-resistant pathogens and improve food safety, healthcare, and agricultural practices. Further research is warranted to explore the practical applications and mechanisms of LAB-derived antimicrobial compounds in various industries.