What must be done to get toxin out of Kenya’s food supply

From
CGIAR Research Program on Agriculture for Nutrition and Health (A4NH)
Published on
15.12.19
Impact Area
Health

Close-up of Aspergillus flavus and A. parasiticus producer of aflatoxins in corn. KOOKLE/Shutterstock

In this article republished from The Conversation, Vivian Hoffmann shares insights on risks associated with aflatoxins and what can be done to prevent them.

View original article

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What must be done to get toxin out of Kenya’s food supply

Related news

Regenerative Agriculture for Healthy Diets and Resilient Food Systems: Better Diets and Nutrition@Stockholm Forum 2025

ILRI and Kenya Dairy Board sign agreement to transform the dairy sector ‘from farm to glass’

New study confirms endemic pig tapeworm risk in northern Uganda