@Article{crph6178,
AUTHOR = {Matee, Stanford and Kussaga, Jamal and Chove, Lucy},
TITLE = {Assessment of Handling Practices and Awareness of Aflatoxin Contamination in Spices among Micro and Small-Scale Processors in Tanzania},
JOURNAL = {Current Research in Public Health},
VOLUME = {3},
YEAR = {2025},
NUMBER = {1},
PAGES = {12-27},
URL = {https://www.scipublications.com/journal/index.php/UJFST/article/view/6178},
ISSN = {2831-5162},
DOI = {10.31586/ujfst.2025.6178},
ABSTRACT = {Frequent consumption of aflatoxins-contaminated spices has been linked to serious adverse health effects among consumers. The likelihood of exposure to these toxins is influenced by the level of public awareness. Controlling aflatoxins contamination throughout the food chain is critical for public health. This study aimed to assess the handling practices and awareness of aflatoxin contamination among micro- and small-scale spice processors. A total of 60 processors from 4 districts of two regions of Tanzania were interviewed. The results showed that while 56.7% of interviewed processors were aware of aflatoxin contamination in spices primarily through training (38.3%) and mass media (30%). However, there were still misconceptions regarding the causes and effects of aflatoxins to human health. It was observed that, poor drying and storage practices, inadequate monitoring of processors aggravated the situation. Nonetheless, all interviewed processors expressed willingness to participate in training programs to ensure quality and safety along the chain. The study findings underscore the necessity for targeted interventions to reduce aflatoxin risks in the spice value chain. These should include strengthened food safety inspections and enforcement, as well as tailored training and support for micro and small-scale spice processors. Enhancing their knowledge and ability to adopt proper handling, drying and storage practices is critical for enhancing food safety and safeguarding public health.},
}

%0 Journal Article
%A Matee, Stanford
%A Kussaga, Jamal
%A Chove, Lucy
%D 2025
%J Current Research in Public Health

%@ 2831-5162
%V 3
%N 1
%P 12-27

%T Assessment of Handling Practices and Awareness of Aflatoxin Contamination in Spices among Micro and Small-Scale Processors in Tanzania
%M doi:10.31586/ujfst.2025.6178
%U https://www.scipublications.com/journal/index.php/UJFST/article/view/6178

TY  - JOUR
AU  - Matee, Stanford
AU  - Kussaga, Jamal
AU  - Chove, Lucy
TI  - Assessment of Handling Practices and Awareness of Aflatoxin Contamination in Spices among Micro and Small-Scale Processors in Tanzania
T2  - Current Research in Public Health
PY  - 2025
VL  - 3
IS  - 1
SN  - 2831-5162
SP  - 12
EP  - 27
UR  - https://www.scipublications.com/journal/index.php/UJFST/article/view/6178
AB  - Frequent consumption of aflatoxins-contaminated spices has been linked to serious adverse health effects among consumers. The likelihood of exposure to these toxins is influenced by the level of public awareness. Controlling aflatoxins contamination throughout the food chain is critical for public health. This study aimed to assess the handling practices and awareness of aflatoxin contamination among micro- and small-scale spice processors. A total of 60 processors from 4 districts of two regions of Tanzania were interviewed. The results showed that while 56.7% of interviewed processors were aware of aflatoxin contamination in spices primarily through training (38.3%) and mass media (30%). However, there were still misconceptions regarding the causes and effects of aflatoxins to human health. It was observed that, poor drying and storage practices, inadequate monitoring of processors aggravated the situation. Nonetheless, all interviewed processors expressed willingness to participate in training programs to ensure quality and safety along the chain. The study findings underscore the necessity for targeted interventions to reduce aflatoxin risks in the spice value chain. These should include strengthened food safety inspections and enforcement, as well as tailored training and support for micro and small-scale spice processors. Enhancing their knowledge and ability to adopt proper handling, drying and storage practices is critical for enhancing food safety and safeguarding public health.
DO  - Assessment of Handling Practices and Awareness of Aflatoxin Contamination in Spices among Micro and Small-Scale Processors in Tanzania
TI  - 10.31586/ujfst.2025.6178
ER  -