Many families in the country may be consuming a dangerous poison without knowing it — and no, cooking won’t make it go away.
There are several types of mycotoxins, and aflatoxin is among the most common and dangerous. It is produced by certain moulds that grow on food crops like maize (corn) and groundnuts (peanuts), especially in warm and humid conditions — exactly the kind of climate we have. Worse still, these moulds exist in the soil and can grow inside the food, not just on the surface.
According to Professor Richmond Nii Okai Aryeetey, a nutrition expert at the University of Ghana, these toxins pose a serious health threat, particularly to children.
“Once aflatoxins enter the body, the immune system treats them like a disease. It uses up nutrients meant for growth to fight the poison,” he explained.
The result? Children may develop swollen bellies, poor growth, or even severe forms of malnutrition such as kwashiorkor. Aflatoxins are also linked to liver damage and cancer. Unfortunately, washing, freezing or cooking contaminated food does not eliminate the toxins.
“You can’t cook aflatoxins out of food,” Professor Aryeetey warned. “By the time the food is being cooked, the damage is already done.”
This toxic exposure can begin very early — even through breast milk. Families with limited resources, who often buy cheaper or visibly mouldy grains and nuts, are at even higher risk. But the problem affects everyone.
In Ghana, testing for aflatoxins is rare, particularly in unprocessed foods sold in local markets. Professor Aryeetey criticised the Food and Drugs Authority (FDA) for focusing too much on packaged foods while neglecting raw staples sold daily.
“We often use our hands and eyes to judge food quality, but that’s not enough. We need proper standards,” he said, calling for stronger market inspections and better food safety regulations.
The issue also affects farmers. If their crops are contaminated, they cannot sell them, especially to buyers abroad, leading to income loss and deepening poverty.
But there is hope. One promising solution is Aflasafe, a harmless fungal product that can be applied on farms to prevent aflatoxin growth. “It’s like replacing the bad mould with a good one,” said Professor Aryeetey. “We should treat the seeds before planting.”
He also urged families and food vendors to be more cautious: avoid buying grains or nuts that appear mouldy or stale, and farmers should ensure crops are kept clean and dry.
“Don’t wait for the government,” Professor Aryeetey advised. “We all need to play our part — from consumers and farmers to the FDA. Everyone has a role in protecting our food.”
Ghanaweb
