Prevalence of Aflatoxin B1 in marketed herbs and spices in Nairobi county Kenya: Consumer awareness, practices, and associated health risks

We conducted a study in Nairobi County to assess Aflatoxin B1 (AFB1) levels in selected herbs and spices and to ascertain product use and consumer  awareness of fungi and mycotoxin contamination. Descriptive statistical analysis of the survey data was performed using R-studio software version 1.4.  Results revealed significant differences in consumers' preference for herbs and spices (P= 0.03671). Products consumed in less than one month were  significant in predicting preference by customers (P= 0.0207). 65% of the respondents were unaware of mycotoxins in herbs and spices, and 80% had  never attended mycotoxin training. Enzyme-linked immunosorbent assay (ELISA) method was used to analyze the samples for AFB1 contamination.  Aflatoxin B1 was found in all of the samples and the concentration in spices ranged from 2.17ng/kg to 32.40ng/kg while in herbs the range was from  6.60ng/kg to 27.20 ng/kg.Considering the consumption data collected from our survey, the AFB1 daily intake for spices ranged between 0.83 and 11.78  ng/kg bw/day and in herbs it was between 0.6 and 6.88 ng/kg bw/day. The results indicate a high possible risk of exposure to mycotoxins; thus, more  stringent measures must be taken for the prevention of mycobiota contamination in herbs and spices.