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amatoxins

Amatoxins are a group of mycotoxins produced by certain species of Aspergillus fungi, primarily Aspergillus flavus and Aspergillus parasiticus. These toxins are secondary metabolites that can contaminate various food and feed commodities, including grains, nuts, and spices. Amatoxins are known for their potent toxicity, with aflatoxin B1 being the most studied and dangerous member of the group.

The primary amatoxins include aflatoxin B1, B2, G1, and G2. Aflatoxin B1 is the most toxic and

Amatoxins are a significant concern in food safety and public health. They can contaminate crops during storage

carcinogenic,
capable
of
causing
liver
cancer
in
humans
and
animals.
It
is
also
known
to
suppress
the
immune
system
and
cause
liver
damage.
The
other
amatoxins,
while
less
toxic,
can
still
cause
health
issues
such
as
liver
damage
and
immunosuppression.
or
processing,
and
their
presence
is
often
undetectable
to
the
naked
eye
or
standard
sensory
tests.
Regular
monitoring
and
strict
regulations
are
essential
to
prevent
the
contamination
of
food
and
feed
with
amatoxins.
Effective
management
practices,
such
as
proper
storage
conditions
and
the
use
of
aflatoxin-resistant
crop
varieties,
can
help
mitigate
the
risk
of
amatoxin
contamination.