aflatoksiine

Aflatoxins are a group of mycotoxins produced by fungi of the genus Aspergillus, chiefly A. flavus, A. parasiticus, and A. nomius. They commonly contaminate crops such as maize, peanuts, cottonseed, tree nuts, and certain spices, especially in warm, humid climates and during poor drying or storage.

The major forms are aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1), and G2 (AFG2). AFB1 is the most toxic and carcinogenic, with aflatoxins classified as Group 1 carcinogens by IARC.

Health effects: Aflatoxins are hepatotoxic and carcinogenic. In the liver, they are metabolized to reactive intermediates that form DNA adducts and mutations, contributing to hepatocellular carcinoma. Acute exposure can cause liver failure; chronic exposure increases cancer risk, especially with hepatitis B infection.

Detection and regulation: International bodies set limits on aflatoxin levels in foods and feeds. Detection methods include HPLC with fluorescence or LC-MS, and screening by ELISA. Preventive measures cover good agricultural and storage practices, rapid drying, sorting, and biological control with non-toxigenic Aspergillus strains; binders are used in some animal feeds.

History: Aflatoxins were identified in the 1960s after outbreaks of turkey mortality linked to contaminated feed. The name derives from Aspergillus flavus.