Aflatoxin control projects launched in southern Africa
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Aflatoxins, produced by the fungus Aspergillus flavus, are a major health concern because of their
acute and chronic health effects on humans and domesticated animals. The Centers for Disease
Control (CDC) estimates that more than 4.5 billion people in the developing world are chronically
exposed to aflatoxins through diet. High doses cause serious illness like acute liver cirrhosis and
death. Chronic exposure is widespread, leading to nutritional and immunological effects, and
cancer. For example, two independent studies have linked aflatoxin to immune suppression,
increased susceptibility to diseases (e.g. HIV and malaria), and possible compromised vaccine
efficacy. Of particular concern is aflatoxin’s role in reduction of child growth and development.
Since chronic diseases in developing countries are underreported, acute aflatoxicosis outbreaks,
like the ones recently documented in Kenya with over 100s of deaths, are likely to be an
underestimation of the true size of the problem.
Palabras clave
aflatoxins, aspergillus flavus, food safety, malaria, maize, groundnuts, mozambique