aflatoxiny

Aflatoxins are a group of toxic secondary metabolites produced by certain species of the filamentous fungus Aspergillus, most notably Aspergillus flavus and Aspergillus parasiticus. The aflatoxins include several compounds, such as aflatoxin B1, B2, G1, and G2, with B1 being the most potent hepatocarcinogen.

These toxins contaminate a range of crops, especially maize, peanuts, tree nuts, cottonseed, and some spices, often during pre-harvest infection or post-harvest storage under warm, humid conditions. Aflatoxins are relatively heat-stable and can survive many processing steps, so contamination can persist in finished foods and animal feeds.

Health effects: Acute aflatoxicosis is a severe liver disease that can be fatal. Chronic exposure, particularly to aflatoxin B1, is associated with an increased risk of hepatocellular carcinoma and may contribute to immune suppression. The risk is higher in individuals with chronic hepatitis B or C infection.

Regulation and detection: Food safety authorities set limits for aflatoxins in foods; the exact limits vary by country and product. Analytical methods used to detect aflatoxins include high-performance liquid chromatography (HPLC) with fluorescence detection, LC-MS/MS, and immunoassays such as ELISA. Routine screening and risk assessment are common in many regions.

Prevention and control: Measures include good agricultural and storage practices to reduce mold growth, rapid drying of crops, sorting and removal of damaged material, and, in some places, the use of atoxigenic Aspergillus strains to reduce aflatoxin production in the field.