Knowledge, attitude, and practices concerning presence of molds in foods among members of the general public in Malawi

Abstract

This study assessed knowledge, attitude, and practices (KAP) of the public in Malawi on issues related to molds in foodstuffs. A survey involving structured questionnaire was conducted with 805 respondents from seven districts of Malawi. Descriptive statistics, t tests, and analyses of variance were calculated. A majority of respondents recognized that molds were dangerous to human health (88%); however, about 50% of respondents were not informed that mold toxins are thermally stable and that they are not destroyable by normal cooking processes. About 33% of the respondents asserted that they buy moldy maize, while approximately 20% of respondents reported that they consume moldy fruits having discarded moldy fraction. There were significant differences in knowledge scores among different demographic groups. Females had significantly (p < 0.05) lower knowledge scores on issues related to molds in foods. Additionally, the respondent's location had a significant effect. However, respondent's education had subtle effect on knowledge score and the overall population's knowledge score was generally low (3.55 ± 1.32 score out of 9). Results of the study underline the need to raise public's knowledge about health risks associated with spoilage molds in food and prevention and management options.

Awareness and Prevalence of Mycotoxin Contamination in Selected Nigerian Fermented Foods

“…The result demonstrated a wide knowledge gap amongst those under study ( n = 86), as 98% could not link fungi to mycotoxin contamination and perceived associated health risks. However, these findings corroborate those of other studies [14,18,19]. According to Siegrist and Cvetkovich [20], a significant number of people in both developed and developing nations are not well informed on contaminants in foods.…”

“…Mycotoxins are at the forefront amongst chronic food toxicants [19], usually occurring below levels that elicit acute health effects, but such levels could provoke long-term health implications amongst humans and animals [29]. It may therefore be difficult to associate several health complications to mycotoxin exposure, which strongly supports the poor perception on the subject demonstrated by respondents in this study.…”

Occurrence of aflatoxin M1 in raw milk traded in peri-urban Nairobi, and the effect of boiling and fermentation

“…The education level of traders was significantly associated with knowledge of aflatoxins. This confirms a previous study by Limbikani and others [27]. More educated individuals have been seen to be more aware of food safety risks brought about by chemical hazards such as pesticide residues [33].…”

“…Knowledge of aflatoxins was categorized into three: high knowledge, medium knowledge, and low knowledge. Based on the percentage scores, low knowledge was computed to be between 10% and 37.5%, while high knowledge scores were above 75% [26,27]. Descriptive statistics including arithmetic means (±standard error), minimum and maximum values, and frequencies were used.…”

Endemisch auftretendes Ösophaguskarzinom in Malawi

“…In einer bis dato unveröffentlichten mikrobiologischen Untersuchung des Maismehls von Haushalten mit Erkrankten im Vergleich zu Haushalten ohne Erkrankungen konnten Bader und Grade et al verschiedene aflatoxinbildende Aspergillus-flavus-Stämme nachweisen. Das wiederum wirft Fragen auf, ob die Toxine bei der unsachgemäßen Maismehllagerung aufgrund von mangelnder Kühlmöglichkeit entstehen beziehungsweise durch Schädlingsbekämpfung schon frühzeitig generiert werden[9]. Hier sind sicherlich nicht nur erweiterte epidemiologische Untersuchungen sondern auch mikroökologische Bodenproben auf Toxine weiterführend.Inwiefern diese Toxine an der Genese des Ösophaguskarzinom eine entscheidende Rolle spielen, müssten sicherlich weitere, auch histo-pathologische Untersuchungen am Tumorgewebe zeigen.…”