HOFFMANN: What Kenya must do to get toxins out of food supply
Farmers put out their maize to dry. The amount of harvest that’s affected by aflatoxins varies each year, depending on the weather. PHOTO | FILE | NATION MEDIA GROUP
An exposé in Kenya has revealed that there are high amounts of a poisonous substance, known as aflatoxin, in many of popular maize flour brands. This is particularly worrying as maize flour is a staple food for most Kenyans. Part of the problem is how maize is processed and distributed in the country.
Aflatoxins are toxic chemicals produced by a fungus, Aspergillus flavus. The fungus occurs naturally in soils, but under hot, dry conditions, it can grow and spread to a variety of crops. Maize and groundnut are two crops that are especially susceptible to contamination with aflatoxins.
