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Presented by Fen Beed at the Science Forum 2013, Bonn, Germany, 23‒25 September 2013
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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