aflatoxicosis

Aflatoxicosis is poisoning caused by exposure to aflatoxins, toxic secondary metabolites produced by Aspergillus species, most notably A. flavus and A. parasiticus. Humans are typically affected through the ingestion of contaminated foodstuffs such as maize, peanuts, other groundnuts, cottonseed, pistachios, tree nuts, and dairy products containing aflatoxin M1. Acute aflatoxicosis presents with nausea, vomiting, abdominal pain, and rapidly progressive hepatitis, jaundice, coagulopathy, and, in severe cases, liver failure and death. Chronic or long‑term exposure is associated with an increased risk of liver cirrhosis and hepatocellular carcinoma, with risk amplified in regions where aflatoxin exposure overlaps with high hepatitis B virus prevalence.

Mechanistically, aflatoxin B1 forms DNA adducts and induces characteristic mutations in the TP53 gene, including the codon 249 hotspot, contributing to carcinogenesis. Biomarkers such as serum aflatoxin‑albumin adducts and urinary aflatoxin metabolites aid diagnosis; aflatoxins can also be detected directly in food. Liver function tests may show elevated transaminases, bilirubin, and prolonged prothrombin time.

There is no specific antidote for aflatoxicosis. Management focuses on removing the source of exposure, providing supportive care for liver injury, and treating complications; activated charcoal may be considered if ingestion was recent. In animals and humans, prevention is achieved through preventive strategies in agriculture and food storage, including moisture control, rapid drying, regular monitoring of aflatoxin levels, and regulatory limits. Biocontrol methods using non‑toxic Aspergillus strains and post‑harvest decontamination techniques can reduce contamination. Public health efforts target high‑risk regions to reduce exposure and associated cancer risk.