Selected Updates from Kenya Medical Research Institute (KEMRI) (Reported by Chaity Muturi, Barbara Nyende and Otieno Owino) People in Kenya may be exposing themselves to slow death through eating foods that are contaminated with poisonous moulds which are not destroyed during food processing or home cooking also called mycotoxins, a study reveals. The study conducted by scientists from the Kenya Medical Research Institute found out that there is widespread and significant levels of chronic mycotoxin exposure through contaminated maize, flour, nuts and others foodstuffs. A total of 435 samples consisting of maize and maize flour, wheat and wheat flour, beans, nuts, and rice were sampled from Nairobi, Kisumu, Eldoret, Kitale and Eastern Province analysed and aflatoxin and fumosinin, quantification done. The two (aflatoxin and fumosinin) are main poisonous substances produced by mycotoxins Dr Christine Bii of KEMRI’s Mycology Unit said that the foods they tested were sampled from the shelves in supermarkets and open air markets therefore were on their way to tables of the public. “Almost all the samples we took tested positive for aflatoxins. These were foodstuff ready for consumption so you are sure they would end up with the consumer,” she said. The results indicated a high incidence of aflatoxin contamination of maize flour in Nairobi at 47 percent while Mombasa and Kisumu had the least contamination at 18 and 25 per cent respectively. Fumosinin contamination was highest in Eastern province at 63 percent and least in Nakuru at four per cent. Dr Bii also warned that over 50 per cent of breakfast cereals in the areas sampled tested positive for aflatoxin. “We found out that even the breakfast cereals such as weetabix, oats barley and rye which are common in most households and for children are contaminated with aflatoxins” said Bii. This study calls for a rethink of Kenyan eating habits as most Kenyans eat maize products almost on a daily basis. Dr Bii suggests that substitutes such as rice and wheat flour which are less susceptible to both aflatoxin and fumosinin contamination be used instead. Chronic exposure to lower doses of mycotoxins is a risk to liver cancer, impaired immunity and potential nutrient metabolism. The researchers therefore recommend the establishment of a national mycotoxin Control Surveillance program to protect the public from hazards associated with mycotoxin exposure. Mycotoxins are associated with poor post harvest handling of cereals and have caused deaths in the North Eastern province in the past. These findings were presented at the third KEMRI Annual Scientific and Health Conference recently held at its headquarters in Nairobi,
Posted on: Tue, 29 Oct 2013 11:07:35 +0000
Trending Topics
Recently Viewed Topics
© 2015