Occurrence of aflatoxin M1 in raw milk traded in peri-urban Nairobi, and the effect of boiling and fermentation

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cg.authorship.typesCGIAR and developing country instituteen
cg.authorship.typesCGIAR and advanced research instituteen
cg.contributor.affiliationUniversity of Nairobien
cg.contributor.affiliationInternational Livestock Research Instituteen
cg.contributor.affiliationSwedish University of Agricultural Sciencesen
cg.contributor.affiliationUppsala Universityen
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.donorMinistry of Foreign Affairs, Finlanden
cg.coverage.countryKenya
cg.coverage.iso3166-alpha2KE
cg.coverage.regionAfrica
cg.coverage.regionEastern Africa
cg.creator.identifierDelia Grace: 0000-0002-0195-9489en
cg.creator.identifierJohanna Lindahl: 0000-0002-1175-0398en
cg.creator.identifierFlorence Mutua: 0000-0002-1007-5511en
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1080/20008686.2019.1625703en
cg.issn2000-8686en
cg.issue1en
cg.journalInfection Ecology and Epidemiologyen
cg.reviewStatusPeer Reviewen
cg.subject.ilriAFLATOXINSen
cg.subject.ilriDAIRYINGen
cg.subject.ilriFOOD SAFETYen
cg.subject.ilriHEALTHen
cg.volume9en
dc.contributor.authorKuboka, M.M.en
dc.contributor.authorImungi, J.K.en
dc.contributor.authorNjue, L.en
dc.contributor.authorMutua, Florence K.en
dc.contributor.authorGrace, Deliaen
dc.contributor.authorLindahl, Johanna F.en
dc.date.accessioned2019-07-23T08:57:11Zen
dc.date.available2019-07-23T08:57:11Zen
dc.identifier.urihttps://hdl.handle.net/10568/102265
dc.titleOccurrence of aflatoxin M1 in raw milk traded in peri-urban Nairobi, and the effect of boiling and fermentationen
dcterms.abstractBackground: 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.en
dcterms.accessRightsOpen Access
dcterms.audienceScientistsen
dcterms.available2019-06-17en
dcterms.bibliographicCitationKuboka, 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.en
dcterms.issued2019-01-01en
dcterms.languageen
dcterms.licenseCC-BY-NC-4.0
dcterms.publisherInforma UK Limiteden
dcterms.subjectfood safetyen
dcterms.subjectdairyingen
dcterms.subjectmilken
dcterms.subjecthealthen
dcterms.subjectaflatoxinsen
dcterms.subjectepidemiologyen
dcterms.typeJournal Article

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