Aflatoxinrelated

Aflatoxin-related refers to issues, effects, and studies associated with aflatoxins, a group of toxic compounds produced primarily by certain molds in the Aspergillus genus, notably Aspergillus flavus and Aspergillus parasiticus. These mycotoxins commonly contaminate crops such as grains, nuts, seeds, and dried fruits, particularly under warm and humid storage conditions.

The most studied aflatoxins are aflatoxin B1, B2, G1, and G2, with aflatoxin B1 recognized as the most potent hepatocarcinogen. Exposure to aflatoxins can occur through ingestion of contaminated food, inhalation of dust containing spores, or skin contact, posing significant health risks. In humans and animals, aflatoxin exposure is associated with acute poisoning, characterized by symptoms such as vomiting, abdominal pain, and liver damage, and chronic effects including immune suppression and increased risk of liver cancer.

Regulatory agencies worldwide set maximum allowable limits for aflatoxin levels in food and feed products to mitigate health impacts. Aflatoxin contamination is especially problematic in regions with limited infrastructure for proper storage, leading to higher incidences of food safety issues and economic losses.

Preventative strategies include good agricultural practices, proper post-harvest handling, and the use of mold inhibitors. Advances in detection methods, such as chromatography and immunoassays, facilitate monitoring and control efforts. Continued research aims to improve understanding of aflatoxin biosynthesis, detoxification, and mitigation to protect public health and support global food security.