Artisanal Aflatoxin Control Technologies, Levels of Aflatoxin and Risk of Dietary Exposure Among Small-scale Maize Farmers in Kitui, Kenya

Abstract

Contamination of foodstuff with aflatoxin is a major threat to public health and food security for households within developing countries. Besides being food insecure, most households in sub-Saharan Africa are also exposed to high levels of aflatoxins in their diets. In Kenya, aflatoxins are considered a food safety threat given the frequent outbreaks and their role in increasing risk of liver cancer, immunosuppression and stunting in children. Therefore, its management requires the implementation of innovative strategies to mitigate these risks. Yet, no study has investigated factors that act as barriers or enablers for the adoption of artisanal technologies implemented by small-scale farmers for aflatoxin management in maize farms. This study aimed to investigate the knowledge of small-scale farmers on aflatoxin contamination of maize and factors associated with the adoption of artisanal control technologies; determine aflatoxin contamination in maize samples from farms adopting different control methods, and assess risk of dietary exposure to aflatoxins through consumption of maize products in Kitui County. Data were collected from household farms in Athi and Mutha wards from lowland areas, and Miambani and Kyangwithya West wards from hilly upland areas. A cross-sectional study was conducted with 315 small-scale maize farmers using a semi-structured questionnaire administered to household heads to collect data on knowledge and practices associated with aflatoxin contamination of maize and artisanal aflatoxin control techniques applied at the farm level. Maize grains were sampled from the selected farmers for aflatoxin analysis using competitive Enzyme-Linked Immunosorbent Assay (c-ELISA). The levels of contamination were categorized as either high or low based on East African standards. Data on frequency and quantity of maize products consumed was also gathered from the same households for estimation of dietary aflatoxin exposure. Data were analyzed by computing descriptive statistics and regression analysis was used to determine factors associated with levels of aflatoxin contamination. Intake of aflatoxins and exposure risk assessments were conducted using deterministic models prescribed by the Joint FAO/WHO Expert Committee on Food Additives.