A Review of Past and Present Research on Aflatoxin in Uganda

Abstract

Uganda is a landlocked country located in Eastern Africa covering an area of about 241,000 km 2 . Its climate is tropical, with most parts of it receiving bimodal rainfall of 500 to 2000 mm per annum, and an average temperature of 25 o C. These temperatures and the humid environment are optimum for growth of Aspergillus flavus/parasiticus and subsequent production of aflatoxins in the produce. The country was among those in the world where aflatoxin studies were first conducted following their discovery, in the 1960s and, during that time, hepatoma frequency was related to aflatoxin content of food. The objective of this paper is to review the past and present status of aflatoxin research in Uganda by considering the epidemiology, measurement, research, promoting factors, control strategies and problems associated with this toxin in the country. It is revealed that aflatoxin contamination has been studied mainly in maize and groundnuts, and aflatoxin B 1 is the most prevalent in the country. More studies have been done on foods sampled at the market level than on-farm level. There is more aflatoxin contamination of foods in markets, than those stored by farmers, with some having levels above the FDA/WHO recommended limits of 20 ppb. However, no strategies for controlling aflatoxin contamination of food and food products in Uganda have been reported. It is concluded that aflatoxin contamination of agricultural produce is a big problem in the country, and this is attributed to inadequate research, lack of proper sampling and analytical procedures; poor legislation and lack of awareness of the problem by farmers, traders, processors and consumers. Therefore in order to reduce the potential hazard of aflatoxins, government of Uganda through the Ministries of Health, and Agriculture, Animal Industry and Fisheries; together with the Uganda National Bureau of Standard s, should put into place information dissemination and training programs for farmers, traders and consumers on proper pre- and post-harvest aflatoxin management strategies. To reduce further this potential hazard, regulations for monitoring susceptible produce from buying points to retail markets should be put in place and strict measures on the quality of food at both household and market levels be enforced by all policy makers.