Technologies and strategies for aflatoxin control in Kenya: A synthesis of emerging evidence

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dc.creatorHoffmann, Vivian
dc.creatorGrace, Delia
dc.creatorLindahl, Johanna F.
dc.creatorMutua, Florence K.
dc.creatorOrtega Beltran, A.
dc.creatorBandyopadhyay, Ranajit
dc.creatorMutegi, C.
dc.creatorHerrman, T.
dc.date2019-11-21
dc.date2020-08-31T11:49:54Z
dc.date2020-08-31T11:49:54Z
dc.date.accessioned2026-06-27T16:57:55Z
dc.descriptionAflatoxin is a poisonous substance produced by a fungus, Aspergillus flavus, that occurs naturally in soils of cultivated and non-cultivated areas. The fungus commonly produces the toxin in maize, groundnut, and other staple grains and vegetables, and is especially prevalent in Africa. When animals consume feed contaminated with aflatoxin, milk and (at very low levels) meat, fish and eggs, can also be contam-inated. This note brings together recent research from the CGIAR and others on technologies for aflatoxin control in Africa and provides recommendations for catalyzing their adoption.
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/109132
dc.identifier.urihttp://hdl.handle.net/123456789/138244
dc.languageen
dc.publisherInternational Food Policy Research Institute
dc.relationhttps://doi.org/10.2499/p15738coll2.133583
dc.rightsOpen Access
dc.sourceHoffmann, V., Grace, D., Lindahl, J., Mutua, F., Ortega-Beltran, A., Bandyopadhyay, R., Mutegi, C. and Herrman, T. 2019. Technologies and strategies for aflatoxin control in Kenya: A synthesis of emerging evidence. Project Note. Washington, DC: IFPRI. https://hdl.handle.net/10568/109132
dc.subjectaflatoxins
dc.subjectfood safety
dc.subjectresearch
dc.subjecttechnology
dc.subjectgroundnuts
dc.subjecthealth
dc.subjectbiological control
dc.subjectmaize
dc.subjectcontamination
dc.subjectaflatoxin control
dc.subjectlivestock
dc.subjectsubsidies
dc.titleTechnologies and strategies for aflatoxin control in Kenya: A synthesis of emerging evidence
dc.typeBrief

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