Technologies and strategies for aflatoxin control in Ghana: A synthesis of emerging evidence

cg.authorship.typesCGIAR and advanced research institute
cg.authorship.typesCGIAR single centre
cg.contributor.affiliationInternational Food Policy Research Institute
cg.contributor.affiliationInternational Livestock Research Institute
cg.contributor.affiliationUppsala University
cg.contributor.affiliationSwedish University of Agricultural Sciences
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationOffice of the Texas State Chemist
cg.contributor.affiliationTexas A&M University
cg.contributor.crpAgriculture for Nutrition and Health
cg.coverage.countryGhana
cg.coverage.iso3166-alpha2GH
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.coverage.regionSub-Saharan Africa
cg.creator.identifierDelia Grace: 0000-0002-0195-9489
cg.creator.identifierJohanna Lindahl: 0000-0002-1175-0398
cg.creator.identifierFlorence Mutua: 0000-0002-1007-5511
cg.creator.identifierVivian Hoffmann: 0000-0002-6464-3748
cg.howPublishedGrey Literature
cg.identifier.doihttps://doi.org/10.2499/p15738coll2.133583
cg.identifier.projectIFPRI - Markets, Trade, and Institutions Division
cg.identifier.publicationRankNot ranked
cg.placeWashington, D.C.
cg.reviewStatusInternal Review
cg.subject.ilriAFLATOXINS
cg.subject.ilriFOOD SAFETY
cg.subject.ilriRESEARCH
dc.contributor.authorHoffmann, Vivian
dc.contributor.authorGrace, Delia
dc.contributor.authorLindahl, Johanna F.
dc.contributor.authorMutua, Florence K.
dc.contributor.authorOrtega Beltran, A.
dc.contributor.authorBandyopadhyay, Ranajit
dc.contributor.authorMutegi, C.
dc.contributor.authorHerrman, T.
dc.date.accessioned2020-08-31T11:48:46Zen
dc.date.available2020-08-31T11:48:46Zen
dc.identifier.urihttps://hdl.handle.net/10568/109131
dc.titleTechnologies and strategies for aflatoxin control in Ghana: A synthesis of emerging evidenceen
dcterms.abstractAflatoxin is a poisonous substance produced by a fungus, Aspergillus flavus, that occurs naturally in soils of cultivated and non-cultivated areas. The fungus commonly produces the toxin in maize, groundnut, and other staple grains and vegetables, and is especially prevalent in Africa. When animals consume feed contaminated with aflatoxin, milk and (at very low levels) meat, fish and eggs, can also be contam-inated. This note brings together recent research from the CGIAR and others on technologies for aflatoxin control in Africa and provides recommendations for catalyzing their adoption.en
dcterms.accessRightsOpen Access
dcterms.audienceScientists
dcterms.available2019
dcterms.bibliographicCitationHoffmann, V., Grace, D., Lindahl, J., Mutua, F., Ortega-Beltran, A., Bandyopadhyay, R., Mutegi, C. and Herrman, T. 2019. Technologies and strategies for aflatoxin control in Ghana: A synthesis of emerging evidence. Project Note. Washington, DC: IFPRI. https://hdl.handle.net/10568/109131en
dcterms.extent15 pages
dcterms.isPartOfProject Noteen
dcterms.issued2019-11-21
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherInternational Food Policy Research Institute
dcterms.relationhttps://doi.org/10.2499/p15738coll2.133582en
dcterms.replaceshttps://ebrary.ifpri.org/digital/collection/p15738coll2/id/133583
dcterms.subjectaflatoxinsen
dcterms.subjectfood safetyen
dcterms.subjectresearchen
dcterms.subjecttechnologyen
dcterms.subjectgroundnutsen
dcterms.subjecthealthen
dcterms.subjectbiological controlen
dcterms.subjectmaizeen
dcterms.subjectcontaminationen
dcterms.subjectaflatoxin controlen
dcterms.subjectlivestocken
dcterms.subjectsubsidiesen
dcterms.typeBrief

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