Food and Nutrition Security in Africa, Fighting aflatoxins: Reducing risk in Kenya's food chains, Delia Grace & Johanna Lindahl
Reducing risk in Kenya's food chains
Delia Grace & Johanna Lindahl, ILRI
1) In 10 rural sites, most farmers are aware of the risks
of mouldy maize and actively try to prevent these.
2) In rural Meru, everyone is exposed to aflatoxins but
poorer people have higher levels in their blood.
1) In Nairobi, most know about aflatoxins (the poor less)
and 46% of milk has over FAO recommended levels.
2) People say they are willing to pay for safe milk but, in
practice, most prefer to buy cheap milk.
1) Several technologies were found to be less promising
at drying maize; one promising technology is under
2) 200 bacterial isolates from local foods are being
tested for potential to reduce mould growth.
Collapsible drying case
. Photo by IFPRI
• Two technical
for the East African
to better policies
• 10,000 household members benefiting from
information on aflatoxins and good practices to
• Evidence on impacts and mitigation will be up-scaled
and out-scaled through the CGIAR research program on
Agriculture for Nutrition and Health.