Stakeholders’ knowledge, attitude, and practices in relation to minimizing aflatoxins contamination in peanut-based products

Aflatoxins are carcinogens produced by Aspergillus flavus and A. parasiticus that commonly found in agricultural commodities particularly peanut and occurring found in human foods and animal feeds. Aflatoxins are one of the food contaminants, which have been the important issues and reported widely in many developing countries such as India and China. However, the issues on aflatoxins are still new among food stakeholders in Malaysia. Health issues that affect to human and animals take place almost every day. Unfortunately, only a few people know about the effects and risks from aflatoxins contamination to human health. Knowledge of the danger of aflatoxins contamination in peanuts-based products is still lacking among food stakeholders. The government of Malaysia concerned on the health issues that have been increasing these days relating to aflatoxins. Therefore, both public and private agencies have taken several steps to increase their surveillance and investigation towards only good quality of imported peanuts will reach to the Malaysian markets. Thus, the objective of this study was to determine the food supply chain stakeholders’ knowledge, attitude, and practices (KAP) in relation to minimizing aflatoxins contamination in peanut-based products. A total of 111 respondents of peanut-based products companies located in selected stated in Peninsular Malaysia were the respondents of this study. Stratified random sampling was used involving importers, large and small-scale manufacturers, and retailers as the main groups of stakeholders. Face-to-face interviews were conducted with the respondents using a structured questionnaire. The data was analysed using descriptive analysis, KAP analysis, analysis of variance (one-way ANOVA), Pearson correlation, factor analysis, and logistic regression analysis. Based on the overall results of KAP analysis revealed that 68.5% of peanut stakeholders showed inadequate knowledge about aflatoxins contamination. The knowledge level was determined based on overall score. Among the stakeholders, 84.7% showed favourable attitude toward reducing aflatoxins contamination. The result also indicated that 55.8% of stakeholders had low level of hygiene practices to minimize aflatoxins contamination in peanut-based products.The findings based on the analysis of variance (one-way ANOVA) showed that knowledge and practices levels found differences among four groups of stakeholders. The knowledge level between importers and large-scale manufacturers were showed difference with small-scale manufacturers and retailers. In addition, hygiene practices between importers and large-scale manufacturers were significant difference compared to the other stakeholder groups. However, the hygiene practices indicated no difference between small-scale manufacturers and retailers.The Pearson correlation result showed that the knowledge level and attitude of importers were positively correlated with scores 0.833 on attitude and practices with scores 0.830. The knowledge level and practices of large- scale manufacturers showed positively correlated with the score of 0.635. To add too, the knowledge and attitude of retailers showed positively correlated with the score of 0.563. Meanwhile, the results from factor analysis found that there were three main factors that influenced the hygiene practices level in minimizing aflatoxins contamination namely material handling, distribution and processing, and storage. Finally, the result from logistic regression analysis proved that knowledge about aflatoxins, employee training, material handling, distribution and processing, and storage were identified to be significant variables that influenced stakeholders’ hygiene practices in reducing aflatoxins formation in peanut-based products. However, the most influential factor that affecting stakeholder’ hygiene practices in relation to minimizing aflatoxins contamination in peanut-based products were on knowledge about aflatoxins. The result obtained from this study has clearly showed that stakeholders in the peanut- based products supply chain should implement good practices to reduce aflatoxins contamination. They should also be more aware on aflatoxins since peanut can be easily contaminated and it is difficult to see using naked eyes unless by analyzing in the laboratory to check on the existence of aflatoxins in peanut. Besides that, stakeholders should implement continuous hygiene and training programs, education, and attending seminars as these are deemed necessary to educate peanut-based stakeholders. Provided continuous training programs may be improved and revealed to have significant effects on stakeholders’ KAP levels as well as their awareness on food safety towards hygiene practices in the workplace.

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