ILUNGA CIUMA Calvin1, TSHIOMBE MULAMBA Van Emery2, BULUBULU OTONO Freddy1, NYEMBO KIBANGA Beaudouin3, MUAMBI NKATE Jean Louis3, MUKENDI MUKENDI Joël4, MUYA ITUNGA Moïse1, MBUYI MUSADI Chantal5, MAKUN ANTHONY Hussaini6.

Mycotoxins in Foods Consumed Kinshasa, Democratic Republic of the Congo (DRC)

Food security is a concept that takes into account not only the number of food products available but also the qualitative aspects. The Democratic Republic of Congo (DRC), like many developing countries, faces these two challenges, the quantitative insufficiency of agricultural production on the one hand, and the problem of the quality of food products marketed. Among the problems that affect the quality of food sold and consumed in Kinshasa are the microbiological quality and the presence of food contaminants, of which mycotoxins occupy an important place. Despite the heavy toll these contaminants impose on the population and the national economy, no national policy for their management exists in the country, let alone a law regulating them. The scarce research carried out on mycotoxins in foods consumed in Kinshasa has been directed towards aflatoxins and the information they present is fragmentary. The aim of this study is to take stock of the state of research carried out on food mycotoxins in foodstuffs consumed in the DRC, more precisely in the city province of Kinshasa, with a view to contributing to the establishment of a national management policy. of these food contaminants. Télécharger l'article