Fermentation of food products can be used for the delivery of probiotic bacteria and means of food detoxification, provided that probiotics are able to grow, and toxins are reduced in raw materials with minimal effects on consumer acceptability. This study evaluated probiotic enrichment and detoxification of kwete, a commonly consumed traditional fermented cereal beverage in Uganda, by the use of starter culture with the probiotic Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106. Probiotic kwete was produced by fermenting a suspension of ground maize grain at 30 °C for a period of 24 h, leading to a decrease of the pH value to ≤ 4.0 and increase in titratable acidity of at least 0.2% (w/v). Probiotic kwete was acceptable to the consumers with a score of ≥6 on a 9-point hedonic scale. The products were stable over a month’s study period with a mean pH of 3.9, titratable acidity of 0.6% (w/v), and Lactobacillus rhamnosus counts >108 cfu g−1. HPLC analysis of aflatoxins of the water-soluble fraction of kwete indicated that fermentation led to an over 1000-fold reduction of aflatoxins B1, B2, G1, and G2 spiked in the raw ingredients. In vitro fluorescence spectroscopy confirmed binding of aflatoxin B1 to Lactobacillus rhamnosus with an efficiency of 83.5%. This study shows that fermentation is a means to enrich with probiotics and reduce widely occurring aflatoxin contamination of maize products that are consumed as staple foods in sub-Saharan Africa.

Purpose Traditional fermented products can be adopted as probiotic carriers. This study was aimed at evaluating the potential of using Obushera, a traditional sorghum beverage from Uganda, as a carrier for Lactobacillus rhamnosus yoba. Design/methodology/approach Probiotic Obushera was produced by fermenting sorghum malt with Lb. rhamnosus yoba 2012 and Streptococcus thermophilus C106 at 30 °C and at room temperature (21°C-25 °C) for 24 h. Acidity, pH, total soluble solids and microbial counts were monitored. Consumer acceptability and purchase index of probiotic Obushera were compared to four commercial non-probiotic brands. Shelf stability of probiotic Obushera was determined by monitoring changes in pH, acidity, soluble solids, microbial counts and consumer acceptability during refrigerated storage. Findings Lactobacillus rhamnosus yoba 2012 multiplied and lowered the pH of Obushera from 5.3 to < 4.0 (p < 0.0001) whilst increasing acidity from 0.21 to 0.46 per cent (p < 0.0001) in 9 h at 30 °C. Consumer acceptability varied with Obushera brand (p < 0.0001). The overall acceptability score of probiotic Obushera (score of 6.4 = like slightly) was similar to that of the two most acceptable commercial brands (scores of 5.8 and 6.6). Acidity, pH and Lb. rhamnosus counts of probiotic Obushera varied within 0.6 per cent –1.05 per cent (p < 0.0001), 3.3–3.4 (p < 0.0001), and 8.2-9.2 log cfu/ml (p < 0.0001), respectively during two months of storage. The overall acceptability of probiotic Obushera (scores of 6.9-7.8) did not change significantly during storage (p = 0.185). Practical Implications Traditional fermented foods such as Obushera can be adopted as carriers of probiotic microorganisms. Originality/value Use of commercial probiotic strains in traditional fermented foods is a novel approach that can be adopted to improve safety of traditional fermentations and health of consumers.

Background The agriculture sector is crucial in economic development of Uganda, with products generating revenue at local, regional (neighbouring countries) and global markets (especially European Union and Arab countries). To maintain market access and competitiveness at the regional and global levels, there is a high demand for consumer protection, compliance to international guidelines, standards and regulations. The mandate to regulate the quality of animal source foods (ASFs) for consumption mainly lies with the government agencies at central and hardly at local levels. In Uganda, regulation is undertaken by National Bureau of Standards and Law enforcement (UNBS) with support from the Ministry of Agriculture, Animal Industry and Fisheries as well as Ministry of trade. Considerable efforts have been undertaken to promote good food standards, quality and safety but have not been successful due to limited holistic involvement of other food value chain stakeholders. To mitigate this challenge, we propose to build capacity of the various animal source foods value chain stakeholders through sensitizations on food safety standards and regulations. This proposition emanates from recommendations made following baseline studies conducted in the different ASF value chains under the Makerere University research and innovations funds first phase. Methodology An online search and desk review was conducted for animal source food safety laws, regulations and policies in Uganda and food safety requirements for trade at local, regional and international levels. Interviews with selected value chain actors, policy formulating, supervisory and enforcement institutions using open ended questionnaire were conducted. Findings Policies and standards reviewed The government has enacted a number of food safety policies which are implemented by various ministries and agencies to strengthen animal source food safety along the food chain from farm to fork. The policies reviewed in this study include; Fish Act (Cap 197), Fish (Beach Management) Rules 2016, adulteration of produce Act (chapter 27), Food and drugs act. (Chapter 278), dairy industry act, public health act, Animal Breeding Act, 2001, Uganda Wildlife Act, 2019, Local government act cp 234, veterinary surgeons act (chapter 277), Animal Diseases Act, Agricultural Chemicals (Control) Act, 2006, National drug policy and authority act 1993, Cattle traders act, Animal’s act (prevention of cruelty) cap 220, Trade regulations 2011, and Uganda National Bureau of Standards Act. Stakeholder interviews All the consulted key stakeholders agreed that implementation of these policies is very wanting in our country and a number of challenges/gaps that contribute to this state and recommendations to revert the situation were put forward. Challenges/gaps · There is no single agency that is responsible for food safety standards, the roles are scattered among ministries, departments and agencies (MDAs). · The responsibility of implementation of food safety standards is mostly executed by UNBS which does not have enough manpower, adequate funds and machinery to implement food safety standards exhaustively. · Regulatory framework (policies and standards) is weak and outdated and do not cover current issues of the countries such as GMOs. · There is irregular implementation of these policies across the country since in some places are implemented and in others, they are not. · The government interest is putting the standards in place, but they don't have interested in how they are implemented. · The process of policy development is top to bottom i.e., the main players of the different value chains are not involved in making these. · Corruption and political interference by political leaders who have power and authority and yet they are involved in similar business, this creates conflict of interest. · Lack of awareness and inadequate advocacy of the animal food safety policies and standards by different key stakeholders along the food chain. Recommendations • Food safety related mandates should be centralized / streamlined under one umbrella. • Allocation of adequate funding by the government for; enabling statutory instruments, research (related on nutrition / malnutrition, food poisoning), public awareness and advocacy. • Alternatively strengthening of the existing implementing agencies like MAAIF, UNBS and Dairy in terms of both human resource and finances. • Update of the regulatory frameworks to fit the current state of the country such as GMOs and aligning them with international standards. • Intense regulation and monitoring of compliance at the right points across the livestock value chain. • Recruitment of public servants should be based on proper vetting for integrity beyond academic qualifications to avert corruption. • Demand for accountability of food safety matters from the political leaders through routine monitoring and evaluation of the responsible agencies • Government through the ministry of trade should organize exhibitions to promote market access of these products. Conclusion There are numerous policies and standards in place that are purposed to ensure animal food safety along the food value chain and enhance market access. However, these are not well enforced and implemented due to various challenges, like decentralization of implementation activities, inadequate funds, lack of awareness among stakeholders, corruption, outdated policies, and poor coordination.

Animal source foods (ASFs) can be sources of illness when poorly handled both at the farms and during processing. Efforts have been undertaken by government to promote good food standards, quality and safety but have not paid off due to limited holistic involvement of all ASFs value chain actors like the farmers, transporters, traders, and the consumers. An assessment was conducted in Kampala and Mbarara districts to determine the level of compliance to existing food control standards.The findings are to help inform policies to adapt, promote and implement standards and quality of ASF products free or with minimal contamination, services to promote local industries and protect consumers as well as facilitate access to international markets. This assessment was carried out in Kampala and Mbarara district with major objective of mapping various institutions involved in designing and implementing food control standards with the core mandate lying with Uganda National Bureau of Standards and assessing of compliance to food control standards along the ASFs value chain.The studies were conducted in Kampala, Uganda’s capital and Mbarara, the second biggest city in the country. These districts constitute the major market hub of agricultural products due to their high consumer population. The ASFs value chain assessments were conducted through workshops using focus group discussions with stakeholders in the meat, milk, poultry and fish value chains.A number of organisations along the food chain were involved in designing and implementing of food safety standards and regulations, as well as regulatory norms for setting and controlling of quality standards for animal source foods in Uganda. These included; farmers, transporters, processors, academia, researchers, trade organisations, government institutions, private organisations, international bodies and consumers’ organisations.Majority of the outlet operators had both operating certificates and health certificates, however the remaining proportion that was noncompliant is still significant considering that they still distribute ASFs products. The study also observed that most of the measures required to ensure safety of ASFs are not followed along the food chain such as; poor transportation of animals and their products and use of antibiotics in animal feeds. It was also observed that product quality and cost of the product greatly contribute to the consumers’ demand and confidence for a particular animal source product.