Aflatoxins Occurrence, Toxicity Effects and Degradation

Aflatoxins are a naturally occurring carcinogenic by-product of the fungus infesting grains and other crops, especially corn and peanuts. They are a type of mycotoxin, a highly toxic product secreted by mold that forms on almost all agricultural commodities worldwide. One of the most powerful naturally occurring toxicants, aflatoxin, is produced by a fungus known as Aspergillus flavus. Aflatoxin can be obscure, and even seemingly normal grains may be contaminated with high levels of toxin-producing fungi, which thrive in poor storage conditions. The appearance of mold is an indication of the presence of the toxin. The appearance of aflatoxin depends mainly on “geographical location, agricultural and cropping practices, and pre-and post-harvest handling. If crops are delayed or not properly stored, the effects can become more severe, with insect and rodent infestations facilitating infestation of aflatoxins.” Aflatoxin-producing fungi and thus contamination of stored products. Various foods, including corn, peanuts, and tree nuts, are susceptible to aflatoxin contamination. Animal products such as milk and cheese, cottonseeds, spices, and some feeds are also vulnerable to aflatoxin contamination.