AFB2

AFB2, or aflatoxin B2, is a natural mycotoxin produced by certain Aspergillus species, principally Aspergillus flavus and Aspergillus parasiticus. It is one of the four major aflatoxins (B1, B2, G1, G2) and belongs to the blue-fluorescing B-series, often found together with aflatoxin B1 in contaminated foods.

Occurrence of AFB2 is associated with a range of agricultural crops, including peanuts, corn, cottonseed, tree nuts, cereals, and spices. Contamination typically arises from warm, humid storage conditions that promote fungal growth. AFB2 can also be present in animal feed, with carryover into dairy products through the food chain.

Toxicology and health effects: aflatoxins are hepatotoxic and genotoxic, and are considered carcinogenic to humans. AFB1 is the most potent and well-studied aflatoxin; AFB2 is generally regarded as less toxic and less potent, but it remains a health concern, particularly with chronic exposure. Health risks include liver damage, immune suppression, and an increased risk of liver cancer, especially in individuals with poor nutrition or concurrent hepatitis B virus infection.

Detection and regulation: AFB2 is typically detected and quantified in conjunction with other aflatoxins using laboratory methods such as high-performance liquid chromatography with fluorescence detection or tandem mass spectrometry, and immunoassays. Regulators commonly set limits on total aflatoxins (the sum of B1, B2, G1, and G2) in food and feed, with individual limits often varying by jurisdiction.

Prevention and control: effective measures include good agricultural practices, moisture control during storage, and thorough sorting and cleaning of contaminated commodities. Decontamination options exist but are not universally applicable; overall, preventing fungal growth remains the most reliable strategy.