Mycotoxins in Foods and Feeds in Morocco: Occurrence, Sources of Contamination, Prevention/Control and Regulation

The aim of this study was to shed a factual light on the question of food safety in relation to contaminations of fungal origin. Mycotoxins are secondary metabolites derived from molds that can develop on the plant in the field, during transportation or storage and represent one of the main global health concerns. Currently, several hundred mycotoxins have been reported but only a limited number have toxic characteristics for humans and/or animals. These toxins are found as natural contaminants in many plant foods, including grains and derivatives, but also fruits, nuts, almonds, coffee, tea and spices. In this chapter, it is a question of tracing the presence of mycotoxins in the foodstuffs produced and marketed in Morocco and the sources of contamination by mycotoxins. It is also a question of highlighting good agricultural, manufacturing and storage management practices. The aspect of Moroccan regulations and the monitoring program is discussed in this work.