Decontamination of Aflatoxins in Food Products to access to market and food security

Contamination of foodstuffs with aflatoxins (AFs) is a serious global problem undermining public health and development efforts. In Uganda, an estimated 3,700 cases of liver cancer accounting for about $577 million in economic losses annually attributed to aflatoxins (Lukwago et al., 2019). Aflatoxin contamination of foods accounted for a 45% reduction in total agricultural exports (Lukwago et al., 2019). All the available decontamination techniques have several drawbacks. Essential Oils (EOs) from several plants inhibit aflatoxin biosynthesis by interfering with the lipid peroxidation and oxygenation through inhibition of the polyketide synthase enzyme (Pandey et al., 2016; Dusanka et al., 2013). Also fungi belonging to the genus Trichoderma, exhibit potent inhibitory activity against aflatoxin producing Aspergillus species. We propose to formulate and develop natural product-based spray/powder for Inhibition of aflatoxin synthesis by A. flavus from EO and Trichoderma spp either in singular or in combination. This project shall contribute to enhanced food quality, good health and high quality food exports for sustainable socio-economic transformation of communities in the East African Region.