Erratum to: Assessment of awareness of mycotoxins infections in stored maize (Zea mays L.) and groundnut (Arachis hypogaea L.) in Kilosa District, Tanzania

Magembe, K. S.; Mwatawala, M.; Mamiro, D. P.; Chingonikaya, Emanuel E.

doi:10.1186/s40550-017-0054-x

Cited by 5 publications

(5 citation statements)

References 1 publication

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“…Farmers with higher level of education (≥secondary education) were twice more aware that aflatoxins do occur in feeds than those with lower education. This result concurs with finding of other studies showing that people with higher education have higher chances to be informed and more aware of risky factors in food than people with less education [ 16 , 17 , 31 ]. In another similar analogy, [ 27 ] found that people with secondary and tertiary education were more aware of aflatoxins in foods and feeds than those of lower education.…”

Section: Resultssupporting

confidence: 92%

“…For instance, there was logical increase of proportion of farmers with knowledge of aflatoxins with advancing stages of education. Influence of high education and academic exposure to life or social sciences in promoting awareness of aflatoxin contamination was also reported by other researchers [ 16 , 17 , 31 ]. The implication is that education level has direct and indirect (through other socioeconomic characteristics such as employment and occupation) positive influence on awareness of aflatoxin contamination.…”

Section: Resultssupporting

confidence: 68%

“…In Vietnam, young farmers (at age of 21–29) were found more informed of aflatoxins in crops than the older groups [ 12 ]. In Tanzania, researches [ 16 , 17 ] have shown that education level has positive effect on aflatoxin awareness. In Ghana, it was [ 18 ] found that field of study particularly life sciences has positive impact on aflatoxin awareness.…”

Section: Introductionmentioning

confidence: 99%

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Socioeconomic Characteristics Influencing Level of Awareness of Aflatoxin Contamination of Feeds among Livestock Farmers in Meru District of Tanzania

et al. 2018

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Aflatoxins occurrence in feeds challenges human and animal health. Farmers' awareness status of these toxins has an effect on their level of exposure. The study assessed the influence of socioeconomic characteristics of farmers on their awareness of aflatoxin contamination of feeds. Data were collected from 258 households and analysed by SPSS program for descriptive statistics and association between socioeconomic characteristics and awareness of aflatoxin contamination of feeds. Over seventy percent of the farmers had never heard about aflatoxins. Education level, specialization, and period of keeping animals had significant influence on aflatoxin awareness. Hearing about aflatoxins was six times higher among farmers who studied life or social sciences than those without specialization and those who studied other fields. Awareness that aflatoxins may occur in feeds was twice higher among farmers with higher education than those with lower education. Perception that aflatoxins in feeds are detoxifiable was threefold higher among young people (with ≤10-year period of keeping animals) than among older ones. Awareness of aflatoxins was particularly low among farmers with low education and those without exposure to life or social sciences and vice versa. Sensitization is recommended to raise farmers' awareness on aflatoxin contamination of feeds and incorporating aflatoxin knowledge in school curricula.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 68%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Socioeconomic Characteristics Influencing Level of Awareness of Aflatoxin Contamination of Feeds among Livestock Farmers in Meru District of Tanzania

et al. 2018

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“…In Tanzania, studies have established that education level has a positive effect on aflatoxin awareness [21,25]. Most respondents interviewed in the present study (67.8%) had attained secondary level of education with only a few who had attained tertiary education level.…”

Section: Discussionmentioning

confidence: 50%

“…In Vietnam, young farmers (at age of 21-29) were found to be more knowledgeable about aflatoxins in crops than the older population [17]. In Tanzania, studies have established that education level has a positive effect on aflatoxin awareness [21,25]. In Ghana, it was established that the field of study mainly life sciences has a positive impact on aflatoxin awareness [26].…”

Section: Discussionmentioning

confidence: 99%

Determination of Knowledge Based on Aflatoxin Poisoning among Broiler Farmers in Nairobi City County, Kenya

Chepkosgei

Njogu

Purity

et al. 2023

MRJI

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Background: There is a scarcity of information concerning knowledge of aflatoxin contamination of feeds among farmers even in aflatoxin-prone regions in Kenya. Thus, knowledge of aflatoxins in feeds among poultry farmers is of paramount importance in designing plans to minimize risks of aflatoxin exposure. Therefore, this study sought to assess the Determinants of Knowledge on Aflatoxin Among Broiler farmers in Nairobi City County, Kenya. Methodology: The study utilized an analytical cross-sectional study design. A total of 240 farmers were sampled from a population of 600 farmers within Nairobi City County. A structured questionnaire was administered to farmers within Nairobi City County. SPSS version 26 was used to analyze the data descriptively. Results were presented in tables and figures. Ethical approval was sought from relevant authorities and parties before the commencement of the study. Results: Results from the study show that the majority of the farmers (58.2%) had knowledge of aflatoxin. There was a significant association (p<0.05) between the socio-demographic characteristics of farmers and knowledge of aflatoxin. Conclusion: The study concludes that the farmers had adequate knowledge of aflatoxin occurrence in feeds and methods to reduce the contamination. There is a need for continuous sensitization of farmers on aflatoxin, particularly on feed management practices by the Ministry of Agriculture and Ministry of Health Division of Public Health in Kenya.

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Mycotoxin detoxification of food by lactic acid bacteria

et al. 2022

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Today, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food and feed has been a technically uphill task for the industry. In the twenty-first century, the public demand is healthy food with minimum use of chemicals and preservatives. Among all the fungal inhibition and mycotoxin detoxification methods so far developed for food, biopreservation and biodetoxification have been found safe and reliable. Nowadays, lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and mycotoxin detoxification capability. The occurrence of fungul growth in the food chain can lead to health problems such as mycotoxicosis and cancer to humans due to producing mycotoxins such as aflatoxins. Biopreservation is among the safest and most reliable methods for inhibition of fungi in food. This review highlights the great potential of LAB as biodetoxificant by summarizing various reported detoxification activities of LAB against fungal mycotoxins released into foods. Mechanisms of mycotoxin detoxification, also the inherent and environmental factors affecting detoxifying properties of LAB are also covered.

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Erratum to: Assessment of awareness of mycotoxins infections in stored maize (Zea mays L.) and groundnut (Arachis hypogaea L.) in Kilosa District, Tanzania

Cited by 5 publications

References 1 publication

Socioeconomic Characteristics Influencing Level of Awareness of Aflatoxin Contamination of Feeds among Livestock Farmers in Meru District of Tanzania

Socioeconomic Characteristics Influencing Level of Awareness of Aflatoxin Contamination of Feeds among Livestock Farmers in Meru District of Tanzania

Determination of Knowledge Based on Aflatoxin Poisoning among Broiler Farmers in Nairobi City County, Kenya

Mycotoxin detoxification of food by lactic acid bacteria

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