Many families across Ghana may unknowingly be consuming a dangerous poison hidden in everyday foods, and no amount of cooking will make it go away.

This invisible threat comes from aflatoxins, a type of harmful toxin produced by moulds that grow on crops like maize (corn) and groundnuts (peanuts).

These moulds thrive in warm, humid climates—conditions that are all too common in Ghana.

Even worse, the mould doesn’t just grow on the surface.

It can invade the food from within, making it difficult to detect with the naked eye.

Prof. Richmond Nii Okai Aryeetey, a public health nutrition expert at the University of Ghana, is sounding the alarm about the severe health risks posed by aflatoxins, particularly for children.

“These toxins are a silent threat. Once aflatoxins enter the body, the immune system treats them like an infection.

It uses up nutrients meant for growth to fight the poison,” Prof Aryeetey explained.

The consequences can be devastating. Children exposed to aflatoxins may suffer from stunted growth, swollen bellies, or severe malnutrition like kwashiorkor.

Long-term exposure is also linked to liver damage and liver cancer.

Unfortunately, the toxins are not easily destroyed. “You can’t cook aflatoxins out of food,” Prof Aryeetey warned.

“By the time the food is being prepared, the damage has already been done.”

Disturbingly, exposure can begin as early as infancy, even through breast milk.

The problem is often worse in low-income households, where families may purchase cheaper, lower-quality grains or nuts that are visibly mouldy. But the risk exists for everyone.

Prof Aryeetey expressed concern about the lack of food safety monitoring in local markets.

“Testing for aflatoxins is rare, especially in raw foods sold at open markets. The Food and Drugs Authority focuses more on packaged products, but the real danger may be in our staples.”

He called for stronger regulations and better inspection of unprocessed foods, as well as nationwide education on proper storage and handling.

The problem also has economic consequences. Farmers whose crops are contaminated cannot sell them to international markets, losing critical income and deepening rural poverty.

However, solutions do exist. One promising intervention is Aflasafe, a non-toxic fungal treatment that helps prevent aflatoxins from forming.

“It works by replacing the dangerous moulds with safe ones in the soil.

But it must be applied before planting,” said Prof Aryeetey.

He also encouraged consumers and food vendors to inspect their produce more carefully. “Don’t buy grains or nuts that look mouldy, discoloured, or smell off.

And farmers must ensure their crops are kept clean and properly dried after harvest.”

Prof Aryeetey urged action at all levels—from consumers to policymakers. “Don’t wait for the government.

Everyone has a role to play. If we all do our part, we can protect ourselves, our children, and our future from this hidden danger in our food.”