What are Aflatoxins?

Fen Beed IITA, Tanzania

Breakout Session 4 on Food Security

Science Forum 2013Nutrition 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

acutehepatitis, cirrhosis

chronicanti-nutritionalreduced 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 maturityContamination 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 healthAnimal health

Trade