The Scourge of Aflatoxins in Kenya: A 60-Year Review (1960 to 2020)
| Autor: | Phanice Wangila, Caroline Kiwanuka Nakiguli, Timothy Omara, Mark Peter Odero, Papias Nteziyaremye, Samuel Baker Obakiro, Ambrose Kiprop, Alex Paul Wacoo, Sarah Kagoya |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Aflatoxin
Low education Aspergillus flavus Aflatoxin poisoning 01 natural sciences Toxicology 03 medical and health sciences chemistry.chemical_compound heterocyclic compounds TX341-641 Safety Risk Reliability and Quality Mycotoxin 030304 developmental biology 0303 health sciences biology Dried fish Nutrition. Foods and food supply 010401 analytical chemistry technology industry and agriculture Outbreak food and beverages Sorghum biology.organism_classification biological factors 0104 chemical sciences chemistry Food Science |
| Zdroj: | Journal of Food Quality, Vol 2021 (2021) |
| ISSN: | 1745-4557 0146-9428 |
| Popis: | Aflatoxins are endemic in Kenya. The 2004 outbreak of acute aflatoxicosis in the country was one of the unprecedented epidemics of human aflatoxin poisoning recorded in mycotoxin history. In this study, an elaborate review was performed to synthesize Kenya’s major findings in relation to aflatoxins, their prevalence, detection, quantification, exposure assessment, prevention, and management in various matrices. Data retrieved indicate that the toxins are primarily biosynthesized by Aspergillus flavus and A. parasiticus, with the eastern part of the country reportedly more aflatoxin-prone. Aflatoxins have been reported in maize and maize products (Busaa, chan’gaa, githeri, irio, muthokoi, uji, and ugali), peanuts and its products, rice, cassava, sorghum, millet, yams, beers, dried fish, animal feeds, dairy and herbal products, and sometimes in tandem with other mycotoxins. The highest total aflatoxin concentration of 58,000 μg/kg has been reported in maize. At least 500 acute human illnesses and 200 deaths due to aflatoxins have been reported. The causes and prevalence of aflatoxins have been grossly ascribed to poor agronomic practices, low education levels, and inadequate statutory regulation and sensitization. Low diet diversity has aggravated exposure to aflatoxins in Kenya because maize as a dietetic staple is aflatoxin-prone. Detection and surveillance are only barely adequate, though some exposure assessments have been conducted. There is a need to widen diet diversity as a measure of reducing exposure due to consumption of aflatoxin-contaminated foods. |
| Databáze: | OpenAIRE |
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