Assessment of Handling Practices and Awareness of Aflatoxin Contamination in Spices among Micro and Small-Scale Processors in Tanzania
Table 4.
Processors awareness on aflatoxincontamination in tea and pilau masala
|
| Variable |
Category |
Frequency (N=60) |
Percentage (%) |
|
|
| Awareness of mycotoxins in food |
Yes |
41 |
68.30% |
|
| No |
19 |
31.70% |
|
| Source of information |
Hospital |
0 |
0.00% |
|
| Colleagues |
3 |
5.00% |
|
| Mass media |
15 |
25.00% |
|
| Training |
23 |
38.30% |
|
| None of the above |
19 |
31.70% |
|
| Know where do these toxins come from |
Yes |
37 |
61.70% |
|
| No |
23 |
38.30% |
|
| Source of toxins |
Moulds |
21 |
35.00% |
|
| Insects |
10 |
16.70% |
|
| rodents and mites |
6 |
10.00% |
|
| None of the above |
23 |
38.30% |
|
| Awareness of aflatoxin in spices |
Yes |
34 |
56.70% |
|
| No |
26 |
43.30% |
|
| Identification of aflatoxin contaminated spices |
Yes |
31 |
51.70% |
|
| No |
29 |
48.30% |
|
| Aware of health effect caused by aflatoxin to human |
Yes |
34 |
56.70% |
|
| No |
26 |
43.30% |
|
| Health effects |
Cancer |
16 |
26.70% |
|
| Vomiting |
3 |
5.00% |
|
| Stunting of children |
2 |
3.30% |
|
| Death |
13 |
21.70% |
|
| Others |
26 |
43.30% |
|
| Attended any training related to food handling and processing |
Yes |
32 |
53.30% |
|
| No |
28 |
46.70% |
|
| Willing to participate training to acquire knowledge |
Yes |
60 |
100.00% |
|
| No |
0 |
0.00% |
|
|
|
|
