Toulé Aubin Cyrille

Potential Production of Mycotoxins by the Fungal Flora Isolated from "Garba" (Côte D'ivoire)

Anoman Adjo Thérèse, Toulé Aubin Cyrille, Dan Chépo Ghislaine & Koussemon Marina · Biotechnology Journal International · 2024

Garba, an Ivorian dish composed of attiéké (a fermented cassava couscous), fried tuna, and condiments, is increasingly consumed by the population, particularly in the streets of Abidjan. However, garba could pose a health risk to consumers. This study, aimed at preserving public...