Aflatoxins, which are toxins produced by certain fungi, are a growing concern in school food storage, according to experts. Inappropriate storage conditions in schools are contributing to the presence of these toxins in the food consumed by students. Experts emphasize the need for robust policies and increased awareness to protect the short-term and long-term health of learners.
Mr. Alex Paul Wacoo, a lecturer from Makerere University’s Department of Medical Biochemistry, stated, “The food that schools purchase and serve is not only being tested but is also being stored in inadequate facilities that encourage the growth of these toxins.”
Aflatoxins are fungal toxins that can contaminate agricultural foods such as beans, dried cassava, maize, and groundnuts. During a meeting with MPs from the Health and Agriculture committees in Parliament, experts from Makerere University explained that aflatoxins thrive in various conditions, some preferring moisture while others thrive in dry environments commonly found in storage facilities for agricultural produce.
Mr. Abel Atukwase, a senior lecturer at the College of Agricultural and Environmental Sciences, Makerere University, mentioned, “You may have noticed something unusual growing in your maize, such as blue, purple, white, or green spots. These are fungi growing on dry food.”
To address this issue, the experts proposed the establishment of policies to combat aflatoxins, along with increased monitoring and enforcement in schools to ensure that students consume uncontaminated foods.
During the meeting, concerns were raised about the health implications of aflatoxin exposure. Mr. Joseph Ruyonga, with a medical background, noted that many patients visit hospitals with abdominal discomfort, sometimes leading to unnecessary tests and treatments due to undiagnosed aflatoxin-related issues.
Mr. Nicholas Kamara inquired about studies linking aflatoxins to cancer. Mr. Wacoo mentioned a study conducted in 2020 that found a strong relationship between consuming aflatoxin-contaminated food and liver cancer.
These concerns from experts coincide with the Uganda National Bureau of Standards (UNBS) highlighting the need for concentrated efforts to guard against aflatoxin exposure. The legislators plan to meet with representatives from the Health Ministry and Uganda Cancer Institute to address the health risks associated with aflatoxins.
