alfatoksiini

Aflatoxins are a group of toxic compounds produced by certain molds, primarily Aspergillus flavus and Aspergillus parasiticus. These molds are commonly found in warm and humid environments and can contaminate various food crops such as corn, peanuts, cottonseed, and tree nuts. The production of aflatoxins is influenced by factors like temperature, humidity, and the presence of the specific fungal species.

There are several types of aflatoxins, with aflatoxin B1 being the most potent and commonly occurring. Aflatoxin B1 is a known carcinogen and is classified as a Group 1 carcinogen by the International Agency for Research on Cancer (IARC). Exposure to aflatoxins can occur through the consumption of contaminated food products. Acute aflatoxicosis, a severe form of poisoning, can result from ingesting high levels of aflatoxins and may lead to liver damage, jaundice, and even death.

Chronic exposure to lower levels of aflatoxins is of greater concern in many parts of the world. This long-term exposure has been linked to an increased risk of liver cancer, particularly in individuals who also have hepatitis B virus infection. Aflatoxins can also impair immune function and cause other health problems.

Regulatory bodies worldwide set limits for aflatoxin levels in food and feed to protect public health. Monitoring and control measures, including proper storage of crops, timely harvesting, and the use of resistant varieties, are employed to minimize aflatoxin contamination. Detection methods, such as chromatography and immunoassay techniques, are used to identify and quantify aflatoxins in food products.