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Aflatoxin Contamination of Kenyan Maize Flour and Malted Kenyan and Malawian Grains

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The problem caused by fungal growth in food and its subsequent deterioration in quality is receiving serious attention by agriculturalists and food scientists in many countries, both at the national and international levels. Conditions favourable to the growth of moulds (temperature of about 28 °C, relative humidity of about 90%) are common in both Malawi and Kenya during the period of agricultural production. This, together with the subsequent poor storage condi- tions makes it apparent that the Malawian and Kenyan agricultural products are at risk of being contaminated with moulds and hence mycotoxin production. Mold growth and mycotoxin contam- ination has been reported in different foods from Burundi (Munimbazi and Bullerman 1997) and Kenya (Muraguri et. al, 1978).
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  • Added: September, 10th 2009
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  • Tags: aflatoxin, malted grain, maize flour
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  • Name: shinta
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