Victor Kagot from the Aflatoxin Proficiency Testing and Control in Africa with CEO Cereals Miller's Association Paloma Fernandes. /HANDOUT
Aflatoxin contamination can lurk in maize and maize flour without changing the food’s appearance, taste or smell, experts have warned.
Victor Kagot, an expert with the Aflatoxin Proficiency Testing and Control in Africa, said laboratory testing remains the only reliable way to establish whether grain is contaminated.
Speaking during a Cereal Millers Association forum in Nairobi, Kagot said food safety must be treated as a shared responsibility involving farmers, traders, millers and consumers.
“Food safety is a shared responsibility,” Kagot said.
He warned that contamination can occur at different stages, from harvesting and drying to storage, transportation and milling.
Kagot identified poor post-harvest handling as one of the risks facing maize and other grains.
He cautioned farmers against drying grain directly on bare soil, saying contact with soil, moisture and fungi can create conditions favourable for aflatoxin development.
Harvesting during rainy periods can also increase the risk of contamination, particularly where farmers lack adequate drying and storage facilities.
He said grain stored while carrying excessive moisture can develop fungal growth, increasing the risk of aflatoxin contamination.
The challenge can be particularly difficult for small-scale farmers who may lack access to modern drying equipment, suitable storage facilities and affordable testing services.
Kagot said the problem does not end at the farm, with traders, transporters, storage facilities and millers also having a role in preventing contamination.
He urged maize flour manufacturers to place greater emphasis on laboratory testing of grain before it enters the milling process.
Testing, he said, can help millers identify contaminated consignments before they are processed into flour and reach consumers.
Kagot warned that highly contaminated food can be dangerous to humans and animals because aflatoxin is toxic and can cause death.
Long-term exposure has also been associated with liver cancer, making contamination a public-health concern.
He said consumers should not assume that maize or flour is safe simply because it has no visible signs of mould or deterioration.
Kagot also cautioned journalists against making broad claims when reporting cases of aflatoxin contamination.
He urged reporters to provide specific details, including the batch number of affected flour where available, to help consumers and authorities identify the products concerned.
He said identifying a specific batch can help prevent unnecessary damage to manufacturers when other products from the same company have not been affected.
For manufacturers, he said contamination can result in lost sales, product withdrawals, additional testing costs and reputational damage.
Kagot said preventing contamination therefore requires action throughout the food chain.
Farmers need to adopt safer harvesting, drying and storage practices, while traders and storage operators should ensure grain is handled under appropriate conditions.
Millers, he said, need to test raw materials before processing, while regulators should enforce food-safety standards.
Consumers, meanwhile, need reliable information to make informed choices about the food they buy.
Kagot said the fight against aflatoxin contamination requires cooperation among farmers, traders, millers, regulators, researchers, journalists and consumers.
He said the warning should serve as a reminder that food safety begins long before a packet of maize flour reaches a household.
For Kenya's maize industry, the message is that grain that looks clean is not necessarily safe, making proper handling and laboratory testing critical in protecting consumers.
