Maize is a key staple crop in Ghana, essential for household food security. However, postharvest handling and storage practices make maize highly susceptible to fungal infestation and subsequent mycotoxin contamination. Mycotoxins, particularly aflatoxins and fumonisins, pose significant health risks, including liver cancer, immune suppression, and stunted growth. This study investigates the microbial causes and contributing factors of mycotoxin contamination in stored maize, with the aim of identifying food safety risks in typical Ghanaian storage environments.

The study involved the collection of maize samples from 60 farmers across five rural communities in the Eastern and Ashanti regions of Ghana. Fungal species were isolated and identified using standard pour plate and serial dilution methods on Potato Dextrose Agar (PDA), incubated at 25–28 °C for 5–7 days.

Moisture content, temperature, and storage conditions were also recorded and analysed to assess their correlation with fungal presence and mycotoxin production.

Preliminary results revealed a high incidence of Aspergillus flavus and Fusarium verticillioides, with aflatoxin B1 and fumonisin B1 as the most common toxins detected.

Poor ventilation, high humidity, and traditional storage methods were strongly associated with higher fungal loads and mycotoxin levels. These findings confirm that postharvest practices significantly influence microbial contamination and toxin accumulation.

In conclusion, this study highlights the urgent need for improved postharvest management and mycotoxin monitoring in Ghana. By applying a food microbiology approach, the research provides valuable insight into the fungal ecology of stored maize and offers practical recommendations for farmers and policymakers. The results support national and regional efforts to enhance food safety, reduce postharvest losses, and protect public health in maize-dependent communities.