Aflatoxins in food pose a serious and growing public health risk in Uganda. Experts warn that these toxins can lead to liver cancer, infertility, childhood stunting, and even death. Fungi like Aspergillus flavus and Aspergillus parasiticus produce aflatoxins, which infect crops such as maize, groundnuts, and beans.
These highly carcinogenic mycotoxins thrive in warm, humid conditions and resist destruction through cooking. Acute exposure can damage the liver quickly, cause digestive problems, or become fatal. Long-term exposure often results in liver cancer, reduced immunity, and reproductive issues. Prof Samuel Majalija of NaLIRRI explains, “Aflatoxins interfere with sperm development in men and egg development in women, significantly affecting fertility.”
Over time, aflatoxins in food have fueled a troubling surge in liver cancer cases in Northern Uganda. A report by the Parliamentary Committee on Agriculture, Animal Industries and Fisheries directly links the rising cancer cases to prolonged consumption of contaminated foods like maize and beans. Men who eat aflatoxin-contaminated staples risk lower sperm counts, while women may experience disrupted egg production—both leading to infertility.
Children also suffer when they consume food tainted with aflatoxins. Experts associate such exposure with stunted growth, compromised immunity, and poor cognitive performance. Schools often serve meals made from contaminated maize and meat. Prof Majalija urges schools to test these food items each term before feeding students.
Some farmers like Bogere sell contaminated maize locally after export markets, such as Kenya, reject it due to high aflatoxin levels. This practice spreads the toxins further into the domestic food supply. Aflatoxins also accumulate in milk, eggs, and meat when livestock consume contaminated feed, and they can even pass into breast milk, exposing infants.
Several environmental and handling factors promote aflatoxin growth. Grain stored with over 9% moisture content becomes a perfect breeding ground for fungi. Farmers who use traditional drying methods—like spreading groundnuts on bare soil—expose crops to fungal spores and contamination. During harvesting and shelling, mechanical damage, insects, and rodents also break grains open, making them vulnerable to infection.
Uganda’s storage systems often lack proper ventilation and waterproofing. These conditions raise internal humidity and temperature, which fungi favor. Infestation by insects during storage not only causes direct damage but also increases moisture and heat, encouraging aflatoxin production. Additionally, insects often carry fungal spores into stored grain.
Aflatoxins in food affect not just health but also the economy. Uganda loses over $577 million annually in trade and productivity. The country also spends around $910,000 each year on aflatoxin-related health issues. Across Africa, exporters lose more than $670 million yearly due to strict European aflatoxin limits. A single batch of contaminated produce can face 100% market rejection, leading to devastating financial losses for farmers.
To reduce aflatoxin contamination, Ugandan scientists and partners have developed innovative tools and approaches. Aflasafe, a biocontrol product applied during planting, cuts aflatoxin production drastically. Mobile apps now help farmers learn safe post-harvest practices. Fish smoking kilns limit harmful hydrocarbons in processed fish, and antibiotic residue test kits ensure the safety of milk.
Though the government has introduced policies and awareness campaigns, enforcement remains weak. Experts call for stronger regulatory oversight, better food testing labs, and public education. Prof Majalija advises farmers not to slaughter animals or milk them soon after applying antibiotics or acaricides. He emphasizes respecting a minimum withdrawal period of two weeks to prevent chemical residue contamination.
Dr Moses Matovu of NARO reports that aflatoxin levels in some maize samples reach 35 PPB—well above the 10 PPB safety threshold. Uganda must invest in more labs to support proper testing. Even small, repeated exposures can result in cumulative liver damage and eventually death, warns Prof Archileo Kaaya from Makerere University.
To protect public health and reclaim lost revenue, Uganda must act decisively. Improving post-harvest drying and storage, educating producers, and strengthening policy enforcement are essential. With tools like Aflasafe, better food testing, and farmer training, the country can combat aflatoxins in food and safeguard its future.
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