Socio–demographic and socio–economic determinants of adults' knowledge on fungal and aflatoxin contamination in the diets

Sabran, Mohd; Redzwan, Mohd; Jamaluddin, -; Rosita,; Mutalib, Abdul; Sokhini, Mohd; Rahman, Abdul; Aqilah, Nurul'

doi:10.1016/s2221-1691(12)60504-8

Cited by 21 publications

(13 citation statements)

References 20 publications

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“…This could be explained by the budget constraints of lower‐income households that may be limited to cheaper choices (Morales & Higuchi, 2018). This is in agreement with the findings of Jolly, Bayard, Awuah, Fialor, and Williams (2009) and Sabran, Jamaluddin, Abdul Mutalib, and Abdul Rahman (2012) who mentioned that wealthier consumers are more likely to take precautions about food and are more willing to pay for high‐quality products than those with lower incomes. Additionally, Silva, Caro, and Magana‐Lemus (2016) also found that food‐secure households with higher incomes purchase a wider variety of high‐quality food items than food‐insecure households with lower incomes.…”

Section: Discussionsupporting

confidence: 91%

What are the key factors influencing consumers’ preference and willingness to pay for meat products in Eastern DRC?

Udomkun

Ilukor

Mockshell

et al. 2018

Food Science & Nutrition

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Dietary patterns for consumers among the elite and middle‐income classes in developing countries are shifting rapidly toward the consumption of more animal‐based products. Although this shift presents opportunities, there are significant market failures affecting their preferences and willingness to pay (WTP). This study used a multistage sample survey of 309 consumers from three different communities of Bukavu, Eastern DRC, to examine the effect of socioeconomic/socio‐demographic characteristics and quality attributes on consumers’ purchasing decisions and WTP for meat products. The results suggested that about 53% of the respondents were dissatisfied with meat products in the market due to their high price, low quantity, unhealthiness, and harmful effects. Older female respondents living in urban areas were more likely to purchase meat products. Their WTP was significantly determined by attributes such as color, in‐mouth texture, and availability. Nutrition, harmful effects, and availability of meat products are the important factors that influence purchasing decisions among higher income groups. Addressing these market failures could have an impact on the meat market, improving the nutrition of low‐income consumers and ensuring food safety standards in DRC and other developing countries with similar challenges.

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Section: Discussionsupporting

confidence: 91%

What are the key factors influencing consumers’ preference and willingness to pay for meat products in Eastern DRC?

Udomkun

Ilukor

Mockshell

et al. 2018

Food Science & Nutrition

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“…This may be due to the high consumption pressure (to fulfill family consumption needs) associated with a large family, limiting their ability to learn about the quality of the food they consume. Many studies indicated that women had a greater knowledge of fungal and aflatoxin contamination compared to men (Sabran, Jamaluddin, Abdul Mutalib, and Abdul Rahman (); Saulo & Moskowitz, ). In contrast, we found that respondents in female‐headed households were less willing to pay for aflatoxin control.…”

Section: Discussionmentioning

confidence: 99%

“…Many findings reported that income is one of the most salient factors that influence farmers’ perception and awareness (Marmot, ; Sabran et al. (); Shankardass, Lofters, Kirts, & Quinonez, ). In this study, a positive and significant relationship was observed between annual income and knowledge as well as awareness about aflatoxin contamination.…”

Section: Discussionmentioning

confidence: 99%

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Incidence and farmers’ knowledge of aflatoxin contamination and control in Eastern Democratic Republic of Congo

Udomkun

Wossen

Nabahungu³

et al. 2018

Food Science & Nutrition

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Despite efforts to reduce aflatoxin contamination and associated mycotoxin poisoning, the phenomenon continues to pose a public health threat in food and feed commodity chains. In this study, 300 samples of cassava, maize, and groundnut were collected from farmers’ households in Eastern DRC and analyzed for incidence of aflatoxins. In addition, the farmers’ level of knowledge of the causes and consequences of contamination and the measures for prevention were also examined by administering questionnaires to a cross section of 150 farmers. The results showed the presence of aflatoxins in all samples, with levels ranging from 1.6 to 2,270 μg/kg. In 68% of all samples, total aflatoxin contamination was above 4 μg/kg, the maximum tolerable level set by the European Union. Farmers ranked high humidity, improper storage practices, and poor soils as potential causes of aflatoxin contamination and changes in color, smell, and taste, and difficulty in selling crops as consequences. They identified crop management practices as the most effective way to control contamination. The results also revealed that most farmers apply preharvest crop management practices as a means of controlling contamination. More educated households were more knowledgeable about aflatoxins. Female‐headed and married households were less likely to be willing to pay for aflatoxin control. About 28% of farmers claimed to be willing to allocate resources to seed intervention while a smaller proportion agreed to pay for training and information services. The result further suggests that an adoption of pre‐ and postharvest technologies together with awareness creation is still required to reduce aflatoxin contamination in the country.

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“…Other biophysical factors such as soil factors (substrate composition), crop species (host-plant 162 susceptibility and genotype), fungal populations (strain specificity and variation, instability of 163 toxigenic properties) as well as levels of education, awareness and gender are another probable set 164 of direct factors contributing to AF contamination and prevalence in agricultural foods in Uganda 165 as reported elsewhere [57,58] . Other factors that may influence AF production include water activity, pH, atmosphere (concentration of oxygen and carbon dioxide), microbial competition, mold lineage, plant stress and use of fungicides or fertilizers.…”

Section: Etiologymentioning

confidence: 95%

Aflatoxins in Uganda: an encyclopedic review of the etiology, epidemiology, detection, quantification, exposure assessment, reduction and control

Omara

Nassazi

Omute

et al. 2019

Preprint

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Uganda is predominantly an agricultural country where farming employ more than 60% of the population. Aflatoxins remain a scourge in the country, unprecedentedly reducing the value of agricultural foods and in high enough exposure levels, implicated for hepatocellular carcinoma, stunted growth in children and untimely deaths. This review synthetizes the country’s major findings in relation to the mycotoxin’s etiology, epidemiology, detection, quantification, exposure assessment, control and reduction in different matrices. It also highlights some of the management strategies for aflatoxin control that could be adopted in Uganda. Review results indicate that aflatoxins in Uganda is majorly produced by Aspergillus flavus and A. parasiticus and have been reported in maize (Zea mays L.), sorghum (Sorghum bicolor L.), sesame (Sesamum indicum), beans (Phaseolus vulgaris L.), sunflower (Helianthus annus), millet (Eleusine coracana), a bovine milk-based product, peanuts (Arachis hypogaea L.) and cassava (Manihot esculenta) with the highest content reported in cassava, beans and peanuts. The causes and proliferation of aflatoxigenic contamination of Ugandan foods have been largely due to poor pre-, peri- and post-harvest activities, poor government legislation, lack of awareness and low levels of education among farmers, agri-entreprenuers and consumers on the plague. Aflatoxin B1 is the most prevalent aflatoxin in Uganda. There is still limited research on aflatoxins in Uganda because the surveillance, reduction and control carry prohibitive costs. A few exposure assessments have been done especially in human sera and dependence on a single or a related set of foods with little diet diversity has exacerbated the risk of exposure to aflatoxins in Uganda because most of the staple foods are aflatoxin-prone. On the detection, control and reduction, these are still marginal, though some devoted scholars have devised and validated a sensitive portable device for on-site aflatoxin detection in maize as well as shown that starter cultures used for making some cereal-based beverages have the potential to bind aflatoxins. More effort should be geared towards awareness creation through training of farmers and traders in the cereal value chain as well as developing capacity to monitor aflatoxins. Vaccination against Hepatitis B and Hepatitis A should be emphasized to reduce the risk of development of liver cancer among the populace.

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Socio–demographic and socio–economic determinants of adults' knowledge on fungal and aflatoxin contamination in the diets

Cited by 21 publications

References 20 publications

What are the key factors influencing consumers’ preference and willingness to pay for meat products in Eastern DRC?

What are the key factors influencing consumers’ preference and willingness to pay for meat products in Eastern DRC?

Incidence and farmers’ knowledge of aflatoxin contamination and control in Eastern Democratic Republic of Congo

Aflatoxins in Uganda: an encyclopedic review of the etiology, epidemiology, detection, quantification, exposure assessment, reduction and control

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