Nairobi:Experts have emphasized the necessity for stronger controls within Kenya’s maize value chain to prevent aflatoxin contamination from reaching millers and consumers. They highlighted that food safety requires comprehensive action from the farm stage through to storage, transport, and processing.
According to Kenya News Agency, although millers test grain upon arrival at their facilities, contamination can occur earlier, particularly when maize is improperly dried or stored under conditions conducive to mould growth.
During a media engagement on food safety and nutrition in Nairobi, specialists from the milling and nutrition sectors pointed out that farmers, aggregators, transporters, millers, retailers, and other stakeholders must collaborate to prevent contaminated food from reaching consumers. TechnoServe Food Processing Specialist Anthony Etiang explained that grain is inspected and tested before entering milling facilities, with key checks focusing on moisture content and aflatoxin levels.
Etiang detailed the milling process, which includes sampling, cleaning, conditioning, milling, and sifting of grain before fortification, packaging, and distribution. He noted that mills employ quality-control measures throughout the process, such as laboratory testing, calibrated fortification equipment, hygiene controls, and traceability systems to ensure flour meets food safety standards.
Experts argued that preventing contamination solely at the milling stage is inadequate, as aflatoxin can develop prior to processing. They advocated for stronger measures at the farm and storage levels, including proper drying and storage practices to minimize mould growth conditions.
During a Q&A session, the experts emphasized the need to establish responsibility for contamination based on its point of occurrence along the value chain. They also expressed concern about the possibility of rejected grain entering informal markets and called for systems to prevent such grain from reaching consumers.
Kenya’s standards limit total aflatoxins in milled maize products to a maximum of 10 micrograms per kilogramme. The experts also highlighted the role of food fortification in combating micronutrient deficiencies. Public Health and Nutrition expert Mildred Maingi stressed the importance of iodised salt and folic acid in preventing deficiencies and supporting early pregnancy health.
The Ministry of Health reports significant progress in food fortification since the 1970s, with mandatory fortification of maize and wheat flour, and edible fats and oils legislated in 2012. JKUAT’s Dr. Peter Kahenya noted that fortification is intended to add essential nutrients to common foods without altering eating habits.
Kenya’s childhood stunting prevalence has decreased from 26% in 2014 to about 18% in 2022, with 99.6% of households consuming adequately iodised salt. The experts called for ongoing public education to help consumers understand food safety and fortification, and for continued collaboration among government agencies, food processors, farmers, and other stakeholders to enhance food safety and nutrition outcomes.
