dc.contributor.author | Kuboka, MM | |
dc.contributor.author | Imungi, JK | |
dc.contributor.author | Njue, L | |
dc.contributor.author | Mutua, F | |
dc.contributor.author | Grace, D | |
dc.contributor.author | Lindahl, JF | |
dc.date.accessioned | 2019-07-18T05:50:02Z | |
dc.date.available | 2019-07-18T05:50:02Z | |
dc.date.issued | 2019 | |
dc.identifier.citation | Infect Ecol Epidemiol. 2019 Jun 17;9(1):1625703 | en_US |
dc.identifier.uri | https://www.ncbi.nlm.nih.gov/pubmed/31258853 | |
dc.identifier.uri | http://erepository.uonbi.ac.ke/handle/11295/106593 | |
dc.description.abstract | 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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | University of Nairobi | en_US |
dc.subject | Informal trader; aflatoxins; dairy products; fermentation; food safety; mycotoxins. | en_US |
dc.title | Occurrence of aflatoxin M1 in raw milk traded in peri-urban Nairobi, and the effect of boiling and fermentation. | en_US |
dc.type | Article | en_US |