Feed the Future
This project is part of the U.S. Government's global hunger and food security initiative.

Aflatoxins

Aflatoxin corn

Aflatoxins are toxins produced by molds that grow on groundnuts, maize and other foods. This collection showcases efforts to educate farmers and consumers about the health and economic consequences of Aflatoxins, and how to prevent them from entering food systems. Agrilinks' collections showcase key past content on important themes related to agriculture and food security.

Aflatoxin is a hazardous toxin produced by fungi that grow on a wide variety of crops, including staples like maize and groundnuts. Consuming aflatoxin-contaminated food can result in impaired nutrient absorption, organ failure, cancer, and—in children—stunting. In addition, aflatoxin can lead to...
Check out the latest in a video series introducing aflatoxin, instructing farmers on how they can reduce contamination in their crops, and describing market opportunities for aflatoxin-safe nuts.
The factsheets in the sidebar to the right provide a snapshot of several key foodborne disease (FBD) causing agents (chemical and biological) commonly found in developing countries. The factsheets provide a description of the agent, major food sources, impact on human health and how to manage...
The Aflasafe® Technology Transfer and Commercialization project (ATTC) engages with the Africa's private sector to expand the adoption of Aflasafe®. Chemonics Director Rob Henning and ATTC Managing Director Abdou Konlambigue discuss these innovative approaches.
Food safety is one of the key issues in food and nutrition security and should be addressed through research so that our approach to problems is science-based.
To kick food safety month off, we're highlighting key resources and posts from the Agrilinks archive!
See how a research team from Feed the Future Innovation Lab for Food Security Policy is working to identify and mitigate aflatoxin presence along the maize value chain in Nigeria.
To support farmers in Africa and Latin America, a video on managing aflatoxins in groundnuts has been translated into ten local languages.
The United States Agency for International Development and the Bill & Melinda Gates Foundation have partnered to co-fund the AflaSTOP: Storage and Drying for Aflatoxin Prevention project. AflaSTOP is leveraging scientifically rigorous research and human-centric design, grounded in marketplace...
Research on the value chain in Ghana has shown the interrelated approaches that are necessary to reduce aflatoxin in peanuts and provided understanding that can foster development of seed-to-table interventions.
What if bad maize kernels or groundnuts glowed so that a processor could simply pick them out? Soon, technology might make that possible.
Scientists know some of the factors that seem to encourage Aspergillus mold to grow, produce aflatoxin and ruin the peanut crop, but what combinations of interventions work best to produce a crop free of aflatoxin?
We sat down with Sophie Walker, Chief of Party of the AflaSTOP project, to learn about drying and storage solutions that might reduce aflatoxin contamination in grains.
Maxwell Lamptey is participating in a short-term training program supported by the Peanut & Mycotoxin Innovation Lab. As a Senior Technical Officer working on legumes at the Crops Research Institute (CRI) in Kumasi, Ghana.
Aflatoxins are a naturally occurring carcinogenic byproduct of common fungi on grains and other crops, particularly maize and groundnuts. They pose a significant public health risk in many tropical developing countries and are also a barrier to the growth of domestic and international commercial...
The factsheets in the sidebar to the right provide a snapshot of several key foodborne disease (FBD) causing agents (chemical and biological) commonly found in developing countries. The factsheets provide a description of the agent, major food sources, impact on human health and how to manage...
The Aflasafe® Technology Transfer and Commercialization project (ATTC) engages with the Africa's private sector to expand the adoption of Aflasafe®. Chemonics Director Rob Henning and ATTC Managing Director Abdou Konlambigue discuss these innovative approaches.
Food safety is one of the key issues in food and nutrition security and should be addressed through research so that our approach to problems is science-based.
To kick food safety month off, we're highlighting key resources and posts from the Agrilinks archive!
See how a research team from Feed the Future Innovation Lab for Food Security Policy is working to identify and mitigate aflatoxin presence along the maize value chain in Nigeria.
Aflatoxin is a hazardous toxin produced by fungi that grow on a wide variety of crops, including staples like maize and groundnuts. Consuming aflatoxin-contaminated food can result in impaired nutrient absorption, organ failure, cancer, and—in children—stunting. In addition, aflatoxin can lead to...
Check out the latest in a video series introducing aflatoxin, instructing farmers on how they can reduce contamination in their crops, and describing market opportunities for aflatoxin-safe nuts.
To support farmers in Africa and Latin America, a video on managing aflatoxins in groundnuts has been translated into ten local languages.
The United States Agency for International Development and the Bill & Melinda Gates Foundation have partnered to co-fund the AflaSTOP: Storage and Drying for Aflatoxin Prevention project. AflaSTOP is leveraging scientifically rigorous research and human-centric design, grounded in marketplace...
Research on the value chain in Ghana has shown the interrelated approaches that are necessary to reduce aflatoxin in peanuts and provided understanding that can foster development of seed-to-table interventions.
What if bad maize kernels or groundnuts glowed so that a processor could simply pick them out? Soon, technology might make that possible.
Scientists know some of the factors that seem to encourage Aspergillus mold to grow, produce aflatoxin and ruin the peanut crop, but what combinations of interventions work best to produce a crop free of aflatoxin?
We sat down with Sophie Walker, Chief of Party of the AflaSTOP project, to learn about drying and storage solutions that might reduce aflatoxin contamination in grains.
Maxwell Lamptey is participating in a short-term training program supported by the Peanut & Mycotoxin Innovation Lab. As a Senior Technical Officer working on legumes at the Crops Research Institute (CRI) in Kumasi, Ghana.
Aflatoxins are a naturally occurring carcinogenic byproduct of common fungi on grains and other crops, particularly maize and groundnuts. They pose a significant public health risk in many tropical developing countries and are also a barrier to the growth of domestic and international commercial...