An exposé in Kenya has revealed that there are high amounts of a poisonous substance, known as aflatoxin, in many of Kenya’s popular maize flour brands. This is particularly worrying as maize flour is a staple food for most Kenyans. Part of the problem is in how maize is processed and distributed in the country. Vivian Hoffmann shares her insights on this and what must be done to prevent it.
What are aflatoxins and how do they get into our food?
Aflatoxins are toxic chemicals produced by a fungus, Aspergillus flavus. The fungus occurs naturally in soils, but under hot, dry conditions, it can grow and spread to a variety of crops. Maize and groundnut are two crops that are especially susceptible to contamination with aflatoxins.
While aflatoxin is a known carcinogen, and can be fatal to people in large doses, some of the other potential health impacts of consuming moderate amounts of aflatoxin over long periods of time are less well understood.
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