Behind the smiling faces of many Ghanaian children lies a hidden health crisis that few parents see coming — malnutrition, stunting, and in some cases, life-threatening illnesses caused not by lack of food, but by what’s inside it.
According to Prof. Richmond Nii Okai Aryeetey, a public health nutrition expert at the University of Ghana, aflatoxins, toxic substances produced by moulds on crops like maize and groundnuts, are slowly but steadily harming the country’s most vulnerable — its children.
“These toxins are invisible but dangerous,” Prof. Aryeetey told health reporters. “They compromise children’s immune systems and steal nutrients their bodies need for growth.”
In Ghana’s warm and humid climate, aflatoxins thrive, often developing in improperly stored or dried crops — staples found in almost every household. Though families may not see visible mould, the contamination can be deep inside the grain, and no amount of boiling or frying can make it safe.
The most alarming part? Exposure begins young — even from breast milk, if mothers consume contaminated food. Over time, aflatoxins interfere with nutrient absorption, suppress immune function, and have been linked to liver disease and cancer.
Poor households are most at risk, often resorting to cheaper, lower-grade produce that may already show signs of spoilage. But the threat doesn’t discriminate — food sold at local markets, whether visibly affected or not, can carry the toxin.
Prof. Aryeetey emphasized that Ghana’s food safety system is skewed. “There’s more focus on packaged goods, but the real danger is in the raw grains and groundnuts people buy every day from open markets.”
The ripple effect goes beyond health. Aflatoxin contamination hampers Ghana’s agricultural exports, cutting off access to global markets and deepening poverty among farmers.
However, the crisis is not without solutions.
One is Aflasafe, a preventative treatment made from naturally safe fungi that outcompete toxic strains in the soil — but it requires early intervention, applied before planting begins.
Additionally, Prof. Aryeetey is calling for a grassroots awareness campaign. “We must educate both producers and consumers on safe storage, proper drying, and what signs to look for.”
He urges Ghanaians to become more vigilant. “Check your grains. If it smells off, is discoloured, or mouldy, don’t buy it. And farmers need training on post-harvest practices to reduce exposure.”
Ultimately, he says, food safety in Ghana is not just the job of regulators. “We all have a responsibility — from the farmer to the market seller to the person cooking the food. Protecting our children from this silent poison starts with awareness and action.”
As Ghana pushes to improve nutrition and reduce childhood malnutrition, tackling aflatoxins may prove to be one of the most crucial, yet overlooked, battles in the country’s public health and food security efforts.
