aflatoksin

Aflatoxins are a group of mycotoxins produced by certain molds in the Aspergillus genus, most notably Aspergillus flavus and Aspergillus parasiticus. The principal forms found in food are aflatoxins B1, B2, G1, and G2, with aflatoxin B1 being the most toxic and carcinogenic. Aflatoxin M1 is a hydroxylated metabolite that can appear in milk after consumption of aflatoxin B1 by animals. IARC classifies aflatoxin B1 as a Group 1 carcinogen.

These toxins commonly contaminate crops such as maize, peanuts, cottonseed, tree nuts, oils, and spices, especially under warm, humid conditions during growth, harvest, drying, storage, or processing. Aflatoxins are relatively stable and can persist through some processing steps, though certain treatments can reduce levels. Climate-related changes may affect the frequency of contamination.

Health effects include acute aflatoxicosis, which can cause liver failure and death in severe cases, and chronic exposure is associated with an increased risk of hepatocellular carcinoma. The risk is higher in individuals with hepatitis B virus infection, and aflatoxin exposure is considered a significant public health concern in regions with limited food safety controls.

Detection and regulation: Food and feed are tested using analytical methods such as high-performance liquid chromatography (HPLC), liquid chromatography–mass spectrometry (LC-MS/MS), and immunoassays (ELISA). Regulatory limits for aflatoxins vary by country and product; international guidance is provided by Codex Alimentarius, with many jurisdictions adopting strict action levels to limit human and animal exposure.

Prevention and control emphasize good agricultural practices, rapid drying and proper storage, regular screening of crops, removal of moldy materials, and the use of biological or physical methods to reduce contamination. In animals, certain adsorbent additives can help reduce transfer of aflatoxins into products such as milk.