AFB1t

AFB1t is not a widely recognized chemical substance in standard toxicology references. It commonly appears to be a typographical variant or shorthand for aflatoxin B1 (AFB1), a well-documented mycotoxin produced by Aspergillus species. If encountered in literature, AFB1t should be treated with caution and context checked to determine whether it refers to AFB1 specifically or to a derivative, metabolite, or different designation used in a particular study.

Aflatoxin B1 (AFB1) is one of the most potent naturally occurring hepatotoxins and carcinogens. It occurs primarily in stored crops such as maize, peanuts, tree nuts, and cottonseed when moisture and warmth promote fungal growth. AFB1 exposure occurs mainly through ingestion, though inhalation and dermal contact can contribute in occupational settings. In food safety, AFB1 presence is tightly regulated in many countries to minimize risk to public health.

Mechanism and health impact: AFB1 is bioactivated in the liver to a reactive epoxide form that can bind DNA, creating mutations. This DNA damage is strongly associated with hepatocellular carcinoma, especially in individuals with predisposing factors such as hepatitis B infection. Acute exposure can cause liver toxicity and other symptoms, but chronic exposure at low levels is the major concern for cancer risk.

Detection and regulation: Monitoring of AFB1 in foods uses analytical methods such as high-performance liquid chromatography and immunoassays. Regulatory agencies establish maximum permissible levels and require regular surveillance to prevent contaminated products from reaching consumers. Mitigation strategies include good agricultural and storage practices, rapid sorting, and decontamination where feasible.

See also: aflatoxin B1, mycotoxins, food safety.