| dc.description.abstract | Aflatoxin is a poisonous substance produced by fungi. Crops infestation is inevitable and
numerous evolving nations collectively with Kenya do not regularly test their main foods for
aflatoxins contamination. Consumption and sale of mycotoxins infested cereals and grains has the
risk of contributing to a diversity of severe medical complications in people. Context-specific
information on the aflatoxin occurrence in the County makes it possible to document vulnerable
staple crops and the level of toxicity in the County. Measurement of exposure using the factors
that influence the choice of the food together with the presence of these harmful mycotoxins can
be used to demonstrate how this contamination occurs in food, map the aflatoxin hot spots in the
County and inform the choice of the most effective control approaches. However, there is lack of
local data on aflatoxin contamination in Tharaka-Nithi County to inform interventions chiefly due
to lack of local research, testing facilities, and qualified personnel. The main purposes of the
research included: to evaluate the levels of aflatoxin in cereals commonly used as staple foods
sourced from households and marketplaces, to evaluate households’ awareness on suitable
conditions for storage of foods regarding aflatoxin contamination, and to identify factors
contributing to aflatoxin contamination. Samples were collected from Tharaka-South and TharakaNorth Sub-Counties which had three Wards with a total of 24 Sub-Locations. 3 Households per
Sub-Location that had some stock of the crops of interest were randomly chosen from the villages
in each Sub-Location. Three major open-air markets were also selected based on size for the
collection of the samples. During the collection of the samples, observations were done, and a
questionnaire used to determine the study respondents’ awareness of aflatoxin contamination and
knowledge of the potential causes of contamination. Analysis for aflatoxin levels was conducted
using the ELISA Kit. The information collected during household interviews was analyzed using
SPSS version 22. The main cereals used as staple foods among households in the County as per
the study results included: pearl millet, sorghum, maize, green grams, and cow peas. Overall,
aflatoxin contamination in 25.8% of sampled cereals was above the legal threshold of 10ppb
Kenyan standards with 17.2% of cereals exceeding the established human tolerance levels of
greater than 20ppb. The aflatoxin contamination levels of 44.4% of the market samples was greater
than the Kenyan tolerable limits. Based upon the Chi-Square test for association, it was evident
that level of aflatoxin was associated with the type of cereals and grains (p-value 0.001, which was
less than 0.05 at 95% confidence level). Therefore, cereals and grains levels of contamination
differed as they were exposed. Based upon the t-Test for Equality of Means, the difference was
not significant (p-value for Maize= 0.89, Sorghum= 0.47 and Pearl Millet=0.64, all of which are
greater than 0.05). Thus, there was no difference in mean level of aflatoxin in the cereals and grains
in the two study areas. Furthermore, the t-Test for Equality of Means, showed that there was no
difference in mean level of aflatoxin in the cereals and grains collected from the markets and
households (p-value for Maize=0.294, Sorghum=0.422 and Pearl Millet=0.918, all of which are
greater than 0.05). Majority of the farmers (84.7%) were aware of aflatoxin as a dangerous poison
found in cereals and grains especially those that are not properly dried to safe moisture content.
However, detailed information on the nature, formation, effects, prevention, and control of
aflatoxins was scanty and inconsistent. The study provided crucial information on the aflatoxin
contamination levels of these major cereals and grains and on households’ knowledge on aflatoxin
management. This data will be key in bringing issues to light of the presence of these harmful
mycotoxins in staple foods and increase the community’s knowledge and skills on the use of
sustainable, low-cost post-harvest management practices to decrease the contamination. This will
enhance the well-being of populations in the County and ultimately the national food security. | en_US |
