Back to Article
Assessment of Handling Practices and Awareness of Aflatoxin Contamination in Spices among Micro and Small-Scale Processors in Tanzania
Universal Journal of Food Science and Technology
| Vol 3, Issue 1
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% |