Validation of a HACCP community-based infants’ complementary food safety assurance method in cash crop producing communities in Gedeo zone, Southern Ethiopia

Figures & data

Figure 1. Map of Dilla Zuria district, Southern Nations Nationalities and Peoples (SNNP) region of Ethiopia where the validation study was conducted.

Figure 2. Flow diagram for the preparation of community-based CFs by implementing HACCP based SOP (CCP: critical control point).

Table 1. Method validation results for the determination of aflatoxins using LC-MS/MS.

Aflatoxins	LOD (µg/kg)	LOQ (µg/kg)
AFB1	0.016	0.049
AFB2	0.017	0.049
AFG1	0.010	0.033
AFG2	0.009	0.032

LODs: limit of detection; LOQs: limit of quantification.

Table 2. Description of sociodemographic characteristics of study participants in Dilla Zuria district, Southern Ethiopia, 2021.

Variables	Frequency (n)	Percent (%)
Sex of the child
Male	18	45
Female	22	55
Age of the child in month
6–8	4	10
9–11	4	10
12–23	32	80
Mothers/caregivers age in years
18–24	10	25
25–34	25	62.5
35–44	5	12.5
45 and above	–	–
Mother’s/caregiver educational level
Illiterate	24	60
Can read and/or write (informal education)	4	10
Grade 1–4	1	2.5
Grade 5–8	4	10
Grade 9–12	7	17.5
Tertiary education	–	–
Mother/caregiver religion
Orthodox Christian	2	5
Muslim	–	–
Catholic	–	–
Protestant	38	95
Marital status
Married	39	97.5
Single	–	–
Divorced/and or separated	1	2.5
Mother/caregiver occupation
Homemaker	34	85
Merchant	5	12.5
Government employee	1	2.5
Other (such as day laborer, etc.)	–	–

Table 3. Respondents knowledge and practice about complementary feeding and the risks of aflatoxin contamination in Dilla Zuria district, Southern Ethiopia, 2021.

No.	Factors	Frequency (n)	Percent (%)
1	Did you prepare CFs for your child?
	Yes	31	77.5
	No	9	22.5
2	The ingredients used for CFs preparation:
	Cereals only-maize and barley	5	16.1
	Legumes only-haricot bean, pea, and broad bean	0	0
	Mixing cereals and legumes	26	83.9
3	Sources of ingredients for CFs preparation:
	Own agricultural produce	0	0
	Local market	31	100
	Productive safety nets	0	0
4	Selection criteria of cereals and legumes for CFs preparation:
	Type	4	12.9
	Insect infestation	3	9.7
	Odor	0	0
	Color	0	0
	Moldiness	0	0
	All criteria	24	77.4
5	Processing methods used for CFs preparation:
	Cleaning or sorting	0	0
	Dehulling	0	0
	Drying	0	0
	Roasting	0	0
	Milling	0	0
	Sifting	0	0
	Using all processing methods	31	100
6	Did you observe mold in any food or food ingredient used for child (family)?
	Yes	19	47.5
	No	21	52.5
7	What if when observe mould in foods prepared for child or family:
	Discard	18	94.7
	Eat by processing (roasting, etc.)	1	5.3
	Used for brewing local beverages	0	0
	Sell	0	0
	Feed to animals	0	0
8	Knowing the human health impacts of consuming moldy foods:
	Yes	25	62.5
	No	15	37.5
9	The human health impacts of consuming moldy foods:
	Vomiting	8	32
	Diarrhea	17	68
	Headache	0	0
	Gangrene	0	0
	Liver disease	0	0
	Death	0	0

Productive safety nets: provision of food, cash, or both based on need and season either through direct support or public work activities.

Table 4. The level of aflatoxins in complementary flours collected from households across two villages in Dilla Zuria district, Southern Ethiopia, 2021.

No.	Name of villages	Ingredients used to prepare CFs	Moisture content (%)	The level of aflatoxin in CFs (µg/kg)
				AFB1	AFB2	AFG1	AFG2
1	Chichu	Barley and HB	6.3	<LOD	<LOD	<LOD	<LOD
2	Chichu	Mize and HB	9.4	<LOD	<LOD	<LOD	<LOD
3	Chichu	Barley and BB	8.5	<LOD	<LOD	<LOD	<LOD
4	Chichu	Barley and HB	7.1	<LOD	<LOD	<LOD	<LOD
5	Chichu	Maize and HB	7.75	<LOD	<LOD	<LOD	<LOD
6	Chichu	Maize and P	7.9	<LOD	<LOD	<LOD	<LOD
7	Chichu	Maize and BB	12.2	<LOD	<LOD	<LOD	<LOD
8	Chichu	Maize and HB	7.7	<LOD	<LOD	<LOD	<LOD
9	Chichu	Maize and CP	7.2	<LOD	<LOD	<LOD	<LOD
10	Chichu	Maize and BB	9.4	<LOD	<LOD	<LOD	<LOD
11	Chichu	Barley and HB	9.9	0.522	<LOD	<LOD	<LOD
12	Chichu	Maize and P	10.9	<LOD	<LOD	<LOD	<LOD
13	Chichu	Barley and HB	7.2	<LOD	<LOD	<LOD	<LOD
14	Chichu	Maize and BB	8.1	<LOD	<LOD	<LOD	<LOD
15	Chichu	Maize and HB	11.8	<LOD	<LOD	<LOD	<LOD
16	Golla	Maize and P	9.0	<LOD	<LOD	0.022	<LOD
17	Golla	Maize and BB	9.6	<LOD	<LOD	0.041	<LOD
18	Golla	Maize and CP	11.5	<LOD	<LOD	<LOD	<LOD
19	Golla	Maize and CP	10.7	<LOD	<LOD	0.077	<LOD
20	Golla	Maize and HB	10.9	<LOD	<LOD	0.018	<LOD
21	Golla	Maize and P	10.4	<LOD	<LOD	<LOD	<LOD
22	Golla	Maize and HB	11.8	<LOD	<LOD	<LOD	<LOD
23	Golla	Maize and P	8.7	<LOD	<LOD	<LOD	<LOD
24	Golla	Maize and CP	8.8	<LOD	<LOD	<LOD	<LOD
25	Golla	Maize and P	11.8	<LOD	<LOD	<LOD	<LOD
26	Golla	Maize and HB	9.6	<LOD	<LOD	<LOD	<LOD
27	Golla	Maize and P	9.8	<LOD	<LOD	<LOD	<LOD
28	Golla	Maize and BB	11.5	<LOD	<LOD	<LOD	<LOD
29	Golla	Maize and BB	10.4	<LOD	<LOD	<LOD	<LOD
30	Golla	Maize and P	10.1	0.224	<LOD	0.125	<LOD

LOD: limit of detection; AFB1: Aflatoxin B1; AFB2: Aflatoxin B2; AFG1: Aflatoxin G1; AFG2: Aflatoxin G2; the LOD for AFB1: 0.016 µg/kg, the LOD for AFB2: 0.017 µg/kg, the LOD for AFG1: 0.01 µg/kg and the LOD for AFG2: 0.009 µg/kg; HB: haricot bean; BB: broad bean; P: pea; CP: chick pea.