Occurrence of aflatoxin M1 in raw milk traded in peri-urban Nairobi, and the effect of boiling and fermentation
Background: Dairy production in Kenya is important and dominated by small-holder farmers who market their produce through small-scale traders in the informal sector. Method: This study aimed to determine the prevalence of aflatoxin (AFM1) in informally marketed milk in peri-urban Nairobi, Kenya, and...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Informa UK Limited
2019
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/102265 |
| _version_ | 1855519456513490944 |
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| author | Kuboka, M.M. Imungi, J.K. Njue, L. Mutua, Florence K. Grace, Delia Lindahl, Johanna F. |
| author_browse | Grace, Delia Imungi, J.K. Kuboka, M.M. Lindahl, Johanna F. Mutua, Florence K. Njue, L. |
| author_facet | Kuboka, M.M. Imungi, J.K. Njue, L. Mutua, Florence K. Grace, Delia Lindahl, Johanna F. |
| author_sort | Kuboka, M.M. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Background: Dairy production in Kenya is important and dominated by small-holder farmers who market their produce through small-scale traders in the informal sector. Method: This study aimed to determine the prevalence of aflatoxin (AFM1) in informally marketed milk in peri-urban Nairobi, Kenya, and to assess knowledge of milk traders on aflatoxins using questionnaires. A total of 96 samples were analyzed for AFM1 using enzyme-linked immunosorbent assay. In addition, boiling and fermentation experiments were carried out in the laboratory. Results: All samples had AFM1 above the limit of detection (5 ng/kg) (mean of 290.3 ± 663.4 ng/kg). Two-thirds of the samples had AFM1 levels above 50 ng/kg and 7.5% of the samples exceeded 500 ng/kg. Most of the traders had low (69.8%) or medium (30.2%) knowledge. Educated (p = 0.01) and female traders (p= 0.04) were more knowledgeable. Experimentally, fermenting milk to lala (a traditional fermented drink) and yogurt significantly reduced AFM1 levels (p< 0.01) (71.8% reduction in lala after incubation at room temperature for 15 h, and 73.6% reduction in yogurt after incubation at 45ºC for 4h). Boiling had no effect. Conclusion: The study concluded that the prevalence of raw milk with AFM1 was high, while knowledge was low. Fermentation reduced the AFM1 levels. |
| format | Journal Article |
| id | CGSpace102265 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Informa UK Limited |
| publisherStr | Informa UK Limited |
| record_format | dspace |
| spelling | CGSpace1022652023-10-02T13:05:14Z Occurrence of aflatoxin M1 in raw milk traded in peri-urban Nairobi, and the effect of boiling and fermentation Kuboka, M.M. Imungi, J.K. Njue, L. Mutua, Florence K. Grace, Delia Lindahl, Johanna F. food safety dairying milk health aflatoxins epidemiology Background: Dairy production in Kenya is important and dominated by small-holder farmers who market their produce through small-scale traders in the informal sector. Method: This study aimed to determine the prevalence of aflatoxin (AFM1) in informally marketed milk in peri-urban Nairobi, Kenya, and to assess knowledge of milk traders on aflatoxins using questionnaires. A total of 96 samples were analyzed for AFM1 using enzyme-linked immunosorbent assay. In addition, boiling and fermentation experiments were carried out in the laboratory. Results: All samples had AFM1 above the limit of detection (5 ng/kg) (mean of 290.3 ± 663.4 ng/kg). Two-thirds of the samples had AFM1 levels above 50 ng/kg and 7.5% of the samples exceeded 500 ng/kg. Most of the traders had low (69.8%) or medium (30.2%) knowledge. Educated (p = 0.01) and female traders (p= 0.04) were more knowledgeable. Experimentally, fermenting milk to lala (a traditional fermented drink) and yogurt significantly reduced AFM1 levels (p< 0.01) (71.8% reduction in lala after incubation at room temperature for 15 h, and 73.6% reduction in yogurt after incubation at 45ºC for 4h). Boiling had no effect. Conclusion: The study concluded that the prevalence of raw milk with AFM1 was high, while knowledge was low. Fermentation reduced the AFM1 levels. 2019-01-01 2019-07-23T08:57:11Z 2019-07-23T08:57:11Z Journal Article https://hdl.handle.net/10568/102265 en Open Access Informa UK Limited Kuboka, M.M., Imungi, J.K., Njue, L., Mutua, F., Grace, D. and Lindahl, J.F. 2019. Occurrence of aflatoxin M1 in raw milk traded in peri-urban Nairobi, and the effect of boiling and fermentation. Infection Ecology & Epidemiology 9(1): 1625703. |
| spellingShingle | food safety dairying milk health aflatoxins epidemiology Kuboka, M.M. Imungi, J.K. Njue, L. Mutua, Florence K. Grace, Delia Lindahl, Johanna F. Occurrence of aflatoxin M1 in raw milk traded in peri-urban Nairobi, and the effect of boiling and fermentation |
| title | Occurrence of aflatoxin M1 in raw milk traded in peri-urban Nairobi, and the effect of boiling and fermentation |
| title_full | Occurrence of aflatoxin M1 in raw milk traded in peri-urban Nairobi, and the effect of boiling and fermentation |
| title_fullStr | Occurrence of aflatoxin M1 in raw milk traded in peri-urban Nairobi, and the effect of boiling and fermentation |
| title_full_unstemmed | Occurrence of aflatoxin M1 in raw milk traded in peri-urban Nairobi, and the effect of boiling and fermentation |
| title_short | Occurrence of aflatoxin M1 in raw milk traded in peri-urban Nairobi, and the effect of boiling and fermentation |
| title_sort | occurrence of aflatoxin m1 in raw milk traded in peri urban nairobi and the effect of boiling and fermentation |
| topic | food safety dairying milk health aflatoxins epidemiology |
| url | https://hdl.handle.net/10568/102265 |
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