Robotics and autonomous systems are reshaping the world, changing healthcare, food production and biodiversity management. While they will play a fundamental role in delivering the UN Sustainable Development Goals, associated opportunities and threats are yet to be considered systematically. We report on a horizon scan evaluating robotics and autonomous systems impact on all Sustainable Development Goals, involving 102 experts from around the world. Robotics and autonomous systems are likely to transform how the Sustainable Development Goals are achieved, through replacing and supporting human activities, fostering innovation, enhancing remote access and improving monitoring. Emerging threats relate to reinforcing inequalities, exacerbating environmental change, diverting resources from tried-and-tested solutions and reducing freedom and privacy through inadequate governance. Although predicting future impacts of robotics and autonomous systems on the Sustainable Development Goals is difficult, thoroughly examining technological developments early is essential to prevent unintended detrimental consequences. Additionally, robotics and autonomous systems should be considered explicitly when developing future iterations of the Sustainable Development Goals to avoid reversing progress or exacerbating inequalities.

A review of up to 90 articles on the microorganisms associated with important artisanal or traditional beverages in Nigeria was carried out. This resulted in an overview of the prevalent microorganisms associated with soymilk, nono (fermented cow milk), tiger nut milk, yoghurt, kunu, zobo, palm wine and the local beers pito and brukutu. The bacteria genera, namely Bacillus, Escherichia, Lactobacillus, Staphylococcus, and Streptococcus, were detected in all nine beverages. On the contrary, this survey resulted in finding that the genera Saccharomyces, Aspergillus, Candida, and Penicillium were the eukaryotic microorganisms isolated in all beverages. The occurrence of fungal isolates, which can be responsible for producing mycotoxins, is a concern and shows the need for post-production tests. Overall, there is a low prevalence of bacteria associated with hygiene, especially the Escherichia genus in alcoholic beverages such as palm wine, pito and burukutu, which may be due both to a low acidity and high ethanol content. However, the prevalence of hygiene indicator genera was higher in nonalcoholic drinks, probably because of incorrect practices during processing. The magnitude of the production and sales of unregulated local beverages in Nigeria has reached the stage where significant regulation and food safety standards are required to safeguard public health. An opportunity exists to monitor and characterize the microbial flora of the artisanal beverages using molecular methods at all stages of production and storage.

Food fraud presents a growing threat globally, impacting consumer health; food safety; and brand credibility. The key motivation for food fraud is usually an economic or financial advantage. Economically motivated food fraud (EMA) is the illegal deception, deliberate and intentional substitution or addition of a substance in a food product, which may pose a possible health risk to unsuspecting consumers. This study aims to assess the awareness and attitudes of Nigerian consumers towards food authenticity and the regulatory measures in place to combat food adulteration. The study comprised 2160 respondents who were asked about their knowledge of high-profile food fraud incidents, frequently adulterated products, and their opinions of the effects of food fraud and preventative measures. The findings of this study revealed that more than a third of respondents were unfamiliar with the term “food fraud”. However, they were aware of local high-profile cases, such as “plastic rice” and counterfeit dairy products. Most participants relied on point-of-sale information for assessing food authenticity, with street vendors being viewed as potential sources of food adulteration. The study also found that more than half of the respondents were concerned about food fraud regardless of whether it involved local or imported products. A wide variety of food items were identified as prone to adulteration or fraudulent activity. These included alcoholic drinks, dairy products, honey, rice, and tomato paste, amongst others. These findings highlight the need for improved consumer awareness, regulatory effectiveness, and remediation efforts to combat food fraud in Nigeria.

Mycotoxins contamination of foods and feeds remain a great challenge to food safety and of public health and economic significance. Mycotoxins occur in various foodstuffs, from raw agricultural commodities to processed foods with varying impacts on food processing. The major group of mycotoxins that contaminate foods and feeds include aflatoxins, fumonisins and patulin. Several studies conducted to reveal the metabolism of mycotoxins in the body are reviewed. Health implications of mycotoxins upon consumption of adequate doses are diverse. They include sub- acute mycotoxicosis, immune suppression, carcinogenicity, genotoxicity, morbidity and mortality in animals and humans as well as interaction with nutrient assimilation. Mycotoxicity of foods have tremendous effect on international trade, resulting in huge losses. There are regulations, though not in all countries, aimed at preventing and controlling Mycotoxins which operate only on industrially processed foods and those meant for exports but not locally processed ones. A number of strategies for preventing mycotoxins have been proposed but the awareness for implementation is very low. The use of media to create awareness is a viable option.

Mycotoxin contamination in grains is a significant concern due to its adverse effects on human and animal health. Understanding the levels and patterns of mycotoxin contamination in different regions and storage conditions is crucial for developing effective control strategies. This study aimed to assess mycotoxin levels in stored and recently harvested grains in three regions (Idah, Ajaka, and Ogbogbo) and investigate the implications for food safety. The study involved the analysis of mycotoxin levels in maize, rice, sorghum, and millet using appropriate mycotoxin extraction method based on the mycotoxins of interest and a suitable HPLC system. The findings revealed the presence of mycotoxins such as aflatoxins (1±0.2–5±0.4 µg kg⁻¹), deoxynivalenol (520±0.8–700±1.2 µg kg⁻¹), zearalenone (200±0.4–370±0.6 µg kg⁻¹), ochratoxins (2±0.2–4±0.3 µg kg⁻¹), and fumonisin (0±0.0–4±0.3 µg kg⁻¹) in both recently harvested and stored grains. Patulin was absent in most of the samples. Variations in mycotoxin levels were observed among different grains and regions, highlighting the need for targeted interventions. The European Commission mycotoxin standards in grains for human consumption are: aflatoxins 4 µg kg⁻¹ in maize, millet and sorghum while rice is 8 µg kg⁻¹, deoxynivalenal 1750 µg kg⁻¹, zearalenone 100 µg kg⁻¹, ochratoxin A 5 µg kg⁻¹ for maize, rice and millet, then 10 µg kg⁻¹ for sorghum. Fumonisin is 4000 µg kg⁻¹ but no level for rice and patulin is 50 µg kg⁻¹ for rice and none for the other grains. This study demonstrates the persistence of mycotoxin contamination in stored grains and the importance of considering specific crop types and geographical locations when addressing mycotoxin contamination. The findings underscore the significance of implementing effective control measures to mitigate mycotoxin contamination and enhance food safety. The study provides valuable insights into mycotoxin contamination and emphasizes the need for comprehensive risk assessment studies and appropriate regulatory measures.