Food-borne mycotoxin hazards in the Kenyan market-a retrospective study

Abstract

Mycotoxin contamination data (n=1818) in feed and food from major laboratories were categorized into hazardous and non-hazardous using contaminants regulatory limits, analyzed by logistic regression and chi-square test to identify potential health hazards. Feeds were most contaminated, with 64% and 39% having total aflatoxin (AFT) levels above Kenyan and American standards respectively. Peanuts, the most contaminated food, had 61% and 47% of samples failing Kenyan and American AFT standards respectively. By European standards, wheat had highest AFT contamination rate of 84%. Half of baby foods sampled had AFT level above Kenyan and European standards. Maize had failure rates of 20% (Kenyan standard), 14% (American standard) and 25% (European standard) for AFT. We observed high frequency of mycotoxins (AFT, aflatoxin M1, zearalenone, T-2 toxin, ochratoxin A, fumonisins, deoxynivalenol) and AFT hazards with significantly (p<0.001) higher failure rates in wheat, peanuts, mycotoxin hazards in dairy products in that order (European standard). Failure rates were significantly (p<0.001) higher in feed ingredients (p<0.01), baby foods (p<0.05), maize (p<0.001), fodder (p<0.05) for mycotoxins, and compound feeds, peanuts, wheat (p<0.001), feed ingredients, baby foods (p<0.01), maize (p<0.001), fodder (0.01), in that order, for AFT (American standard). Fail rates were significantly higher for mycotoxins in compound feeds, feed ingredients, peanuts, wheat, baby foods, maize (p<0.001), herbal health drink (p<0.01), and for AFT in compound feeds, feed ingredients, peanuts, wheat (p<0.001), baby foods (p<0.01), herbal health drink (p<0.05), maize (p<0.001) in that order (Kenyan standard). High frequency of mycotoxin and AFT hazards in maize, baby foods, herbal health drink and aflatoxin M1 in dairy products was noted. Detection by different laboratories varied significantly (p<0.001). Health and economic implications of this and limitations of current food safety standards are discussed. Humans and animals in Kenya are chronically exposed to mycotoxin hazards that require constant surveillance and strict regulation.