In 1996, a shocking headline in the Ghanaian Chronicle sent waves of fear across the nation: " Kenkey Causes Cancer. " This sensational claim, which later turned out to be a misunderstanding, was based on a scientific report that highlighted the dangers of aflatoxins— a toxic substance produced by certain types of moulds. The real issue was not the beloved Ghanaian dish itself but the potential contamination by aflatoxins, which can be found in various crops under certain conditions. Despite the initial panic subsiding, aflatoxins remain a significant health concern, not only in Ghana but across the globe.

Aflatoxins are naturally occurring mycotoxins produced by the moulds Aspergillus flavus and Aspergillus parasiticus. These moulds thrive in warm, humid environments, making them a persistent threat in tropical and subtropical regions. They commonly contaminate crops such as maize, groundnuts (peanuts), cottonseed, and tree nuts. The moulds can infect crops during growth, harvest, and storage, making it difficult to control contamination once it begins. Aflatoxins are particularly insidious because they are invisible to the naked eye and do not alter the taste, smell, or appearance of food, making their detection and management even more challenging.

The impact of aflatoxins is felt globally, but the burden is heaviest in developing countries where agricultural practices and storage conditions may be less controlled. The World Health Organization (WHO) and the Food and Agriculture Organization (FAO) estimate that around 4. 5 billion people are exposed to aflatoxins through their diet. This exposure is not just a public health issue but also an economic one. Contaminated crops often fail to meet international trade standards, leading to significant financial losses for farmers and exporters, particularly in regions where agriculture is a major economic driver.