The Presence of Mycotoxins in Kenya’s Kalenjin Traditional Fermented Milk “Mursik”

Abstract

The study aimed at carrying out quantification of mycotoxins contaminating Mursik. Mursik is traditionally fermented milk prepared from freshly milked cow milk. Fermentation does not take place in controlled systems or sterilized conditions; as a result contamination with yeasts, moulds and some pathogenic bacteria would normally occur. These include species from the genus,