Aflatoxin is a naturally occurring toxin produced by the fungus Aspergillus flavus. The fungus can be recognized by a gray-green or yellow-green mold growing on corn kernels in the field or storage.
Plant stress due to drought, heat or insect damage during fungus growth usually increases aflatoxin levels.
Aflatoxin contamination will reduce feeding value and hinder sales. Because it is extremely poisonous to warm-blooded animals even at relatively low levels, grain handling facilities often check for the presence of the toxin before purchasing corn.
Aspergillus flavus is a common fungus found in soil and debris. Since it occurs so frequently in nature, particularly as airborne spores, it can be found on most grain in the field and in storage. Moisture and heat stress is commonly associated with most aflatoxin outbreaks.
Dr. Mahuku, a crop scientist with The International Institute of Tropical Agriculture at Namulonge in an interview explained:
“From our research, aflatoxins contamination starts from the field contrary to what many have been saying that it starts at the post-harvest level. This, therefore, means that we need to deal with it right from the field.”
He said that in the field there are different types of fungi belonging to the aspergillus flavus. Some cause aflatoxigenic and those that don’t produce the toxin.
“If your maize had aflatoxin from the field, even when you protect it at the post-harvest level, it will have aflatoxins in it because it should be dealt with throughout the value chain; right from the garden to the plate with good practices.”
