Cooking Doesn’t Kill Aflatoxins — Expert Warns of Hidden Danger in Everyday Foods

Many families in the country may be eating a dangerous poison without knowing it and no, cooking won’t make it go away.

There are several types of micro toxins, and aflatoxin is one of the most common and dangerous among them.

It is produced by certain moulds that grow on food crops like maize (corn) and groundnuts (peanuts), especially in warm and humid conditions,exactly the kind of climate we have. Worse, they are in the soil and can grow inside the food, not just on the surface.

According to Professor Richmond Nii Okai Aryeetey, a nutrition expert at the University of Ghana, these toxins are a serious health threat, especially to children. “Once aflatoxins enter the body, the immune system treats them like a disease. It uses up nutrients meant for growth to fight the poison,” he explained.

The result? Children may develop swollen bellies, poor growth, or even serious forms of malnutrition like kwashiorkor. Aflatoxins are also linked to liver damage and cancer and sadly, washing, freezing, or cooking the food doesn’t get rid of them.

“You can’t cook aflatoxins out of food,” Professor Aryeetey warned. “By the time the food is being cooked, the damage is already done.”

This toxic exposure can start very early, even through breast milk. Poorer families, who often buy cheap or visibly moldy grains and nuts, are at even higher risk. But the problem affects everyone.

In this country, testing for aflatoxins is rare especially in unprocessed foods sold at local markets. Professor Aryeetey criticized the Food and Drugs Authority (FDA) for focusing too much on packaged foods while ignoring raw staples sold daily.

“We often use our hands and eyes to judge food quality, but that’s not enough. We need proper standards,” he said, calling for stronger market inspections and better food safety rules.

The problem also hurts farmers. If their crops are contaminated, they can’t sell them especially to buyers abroad which leads to lost income and more poverty.

But there is hope. One solution is Aflasafe, a harmless fungal product that can be used on farms to stop aflatoxins from growing. “It’s like replacing the bad mold with a good one,” said Professor Aryeetey. “We should treat the seeds before planting.”

He also advised families and food sellers to be more cautious. Don’t buy grains or nuts that look moldy or stale. Farmers should keep their crops clean and dry.

“Don’t wait for the government,” Professor Aryeetey urged. “We all need to play our part ,from consumers and farmers to the FDA. Everyone has a role in protecting our food.”

Story By :Nana Ama Asantewaa Kwarko