What are Aflatoxins?
Fen Beed
IITA, Tanzania
Breakout Session 4 on Food Security
Science Forum 2013
Nutrition and health outcomes: targets for agricultural
research, Bonn, Germany, 23‒25 September 2013

Invisible and odourless metabolites produced
by ubiquitous fungus Aspergillus flavus

Problem; perfect aflatoxin storm in sub-Saharan Africa
susceptible
crops
susceptible
climate
suboptimal
production systems
35o N & S
Under-reported

Problem; aflatoxin harms people and animals
acute
hepatitis, cirrhosis
chronic
anti-nutritional
reduced vigour

Problem; aflatoxin harms trade

Two phases of aflatoxin contamination
Before crop maturity
 Developing crops become infected
 Associated with crop damage (insect, bird, stress)
 Favoured by high temperature (night) and dry conditions
After crop maturity
Contamination is increased;
 By rain during harvest
 By drying on soil
 By poor handling during harvest, transport and storage
 By storage if humid, warm, insect infested
Food is vulnerable until consumed!

Awareness

• Harmonized standards in foods and feeds
• Enhanced capacity of regulators
• Standard protocols for sampling and quantification
• Alternative uses (treat with ammonia and feed to cattle)
• Inclusion in nutrition and health policies
• Critical role of PACA and RECs
Advocacy and policies

Aflatoxin summary
Agricultural issue with significant, negative impacts on;
Food safety
Public health
Animal health
Trade