Govt Orders Destruction Of Maize Flour Deemed Dangerous To Kenyans' Health

The Ministry of Health has flagged a well-known maize flour brand in the country dubbed Sherehe GSM after laboratory tests found that it contained high levels of aflatoxins, thus unfit for human consumption.

In a letter dated May 6, 2024, addressed to all County Public Health Officers, acting Director General for Health Dr Patrick Amoth revealed that the tests conducted on several of its packs indicated that the levels of aflatoxin exceeded the standard requirements.

"Laboratory analysis on 30th April 2024 of Sherehe GSM maize meal flour with no batch number have shown that the flour contains high levels of aflatoxin above the standard requirements of 10.0ppb. The level recorded is 714ppb," the letter read in part.

The Susan Nakhumicha-led Ministry thus directed the seizure of all existing stock of the concerned flour in the market of the said brand for disposal. This will aid in protecting the health of the maize flour consumers.

Photo of acting Director-General of Health, Patrick Amoth, during a past press address. /FILE

The County Public Health Officers were further advised to ramp up surveillance of all food products on sale to ensure that counterfeit or toxic food items are not consumed by Kenyans.

"The CPHO, Nairobi County is further advised to carry out an inspection on the mill and immediately stop the milling of the flour and distribution of the same," Amoth directed further.

While pursuing this matter, Dr Amoth took observance of the legal provisions as stipulated in the Food Drugs and Chemical Substances Act Cap 254 and deemed the Public Health Act Cap 242 in the Laws of Kenya as necessary.

The first Act touches on the prevention of adulteration of food, drugs and chemical substances while the second one offers guidance on securing and maintaining health.

"Expedite action and furnish the Division of Food Safety through the specified contact details with updates and actions taken on the same. Thank you for your continuous support," added the letter.

Aflatoxin is a naturally occurring toxin produced by the fungus Aspergillus flavus. The fungus can be recognized by a grey-green or yellow-green mould growing on corn kernels in the field or in storage.

Plant stress due to drought, heat or insect damage during fungus growth usually increases aflatoxin levels.

While seemingly harmless, the consumption of maize can be dangerous, especially in Kenya which is one of the world’s hotspots for aflatoxins. Poisonous levels of aflatoxins have reportedly killed at least 157 people in Kenya and the overconsumption of maize is also contributing to the country’s growing burden of cancer. 

A lesser-known side effect of chronic exposure to aflatoxins is the role it could play in reduced nutrient absorption in children, leading to stunting.

According to the World Health Organisation (WHO), long-term exposure to excess aflatoxins has severe effects on a person's internal organs such as the liver and kidneys.

Additionally, the damage can lead to cancers such as that of the liver. The aflatoxins may also result in DNA damage.

A photo of aflatoxins in maize. /FILE