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Mycotoxins Available in Foodstuffs Vended

Mycotoxins Available in Foodstuffs Vended

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Reference ID: PS-299-TM


This research material titled “Mycotoxins Available in Foodstuffs Vended” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.


I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Botany, Book Authors and Profound Scholars of existing or related project material on “Mycotoxins Available in Foodstuffs Vended” for their invaluable guidance, support, and expertise throughout the journey.

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Mycotoxins Available in Foodstuffs Vended





  • 1.1 Background of the study
  • 1.2 Statement of Problem
  • 1.3 Objectives of the study
  • 1.4 Significance of the study
  • 1.5 Scope of the study
  • 1.6 Research questions
  • 1.7 Limitation of the Study


Literature Review

  • 2.1 Introduction
  • 2.2 Conceptual Framework
  • 2.3 Theoretical Framework
  • 2.4 Empirical Review
  • 2.5 Summary of Gaps



  • 3.1 Design of the study
  • 3.2 Area of the study
  • 3.3 Population of the study
  • 3.4 Sample and Sampling Technique
  • 3.5 Instrumentation
  • 3.6 Validity of the Instrument
  • 3.7 Administration of the Instrument
  • 3.8 Method of Data Analysis


Results and Discussion

  • 4.1 Data Presentation and Analysis
  • 4.2 Discussion of the Research Findings



  • 5.1 Summary
  • 5.2 Conclusion
  • 5.3 Recommendations




Mycotoxins are derived from the combination of two greek words “mykes” which means fungus and “toxikon” which means poison (Haper douglas, 2008). Thus, mycotoxins are fungal poisons (Bennett, 1987). Mycotoxins are natural products produced by fungi that evoke a toxic response when introduced in low concentration to higher vertebrates and other animals by a natural route (Benette, 1987). Richard(2007) defined mycotoxin as a toxic secondary metabolite produced by organism of the fungi kingdom commonly known as moulds and this toxins are capable of causing diseases and death to humans and other animals.
The term mycotoxin was coined in 1962, in the aftermath of an unusual veterinary crisis near London, England during which approximately 100,000 turkey poults died (Blout, 1961). When the mysterious turkey X disease was linked to a peanut (groundnut) meal which was contaminated with secondary metabolites Aspergillus flavus (Aflatoxins)(Blout, 1961).
It then sensitized scientists to the possibility that other occult mould metabolites might be deadly. Soon the mycotoxin rubic was extended to include a number of previously known fungal toxins for example:the ergot alkaloids, some compounds that had originally been isolated as antibiotics, for example patulin and a number of new secondary metabolites revealed in screens targeted at mycotoxins discovery for example ochratoxin (Forgacs, 1962).

Mycotoxins Available in Foodstuffs Vended


1.1 Introduction

… As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of technical terms.


2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

Summary Headlines for Mycotoxins Available in Foodstuffs Vended

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