Mycotoxin Occurrence in Nigerian Fermented Foods: Systematic Review Synthesis

A 2026 systematic review and quantitative synthesis by Olayide Odusoga examines mycotoxin occurrence and the influence of fermentation and storage practices in traditional Nigerian fermented foods. The document, approximately 134 KB, compiles evidence from multiple studies to assess contamination levels and risk factors. It was published on the figshare platform under a CC0 1.0 license.

Use Cases

• Analyze the relationship between specific fermentation durations and aflatoxin B1 concentration levels reported in the review.
• Compare mycotoxin occurrence data, such as ochratoxin A levels, across different food types like 'iru' and 'ogiri'.
• Assess the impact of storage conditions, like humidity or temperature ranges, on fumonisin contamination summarized in the quantitative synthesis.
• Identify research gaps on mycotoxin co-occurrence patterns in fermented foods from the systematic review's evidence summary.

Strengths

• Synthesizes evidence from a systematic review following a PRISMA flow for study selection.
• Provides a quantitative synthesis on mycotoxin levels and processing factors.
• Released under a permissive CC0 1.0 public domain license.

Limitations

• The dataset is a single 133.8 KB DOCX document, offering limited scope and no raw, structured data for computational analysis.
• As a review, it contains secondary, aggregated findings rather than primary experimental measurements.
• The underlying primary studies likely have varying methodologies, introducing potential heterogeneity in the synthesized evidence.

Provenance

Source

figshare, authored by Olayide Odusoga.

Collection Method

Systematic literature review and quantitative evidence synthesis.

Time Range

Covers studies included in the systematic review; specific range not stated.

Freshness

Last updated in April 2026, indicating recent synthesis.

Geography

Focuses on traditional fermented foods in Nigeria.