Aflatoxins are a group of highly toxic and carcinogenic compounds produced by certain molds, primarily Aspergillus flavus and Aspergillus parasiticus. These molds thrive in warm, humid environments and commonly contaminate food crops such as maize, peanuts, cottonseed, and tree nuts. Aflatoxins are among the most intensively studied mycotoxins due to their severe health impacts and economic consequences.
Types
There are over 18 known aflatoxins, but the most prevalent and dangerous are:
These compounds are chemically stable and can survive food processing, making them persistent contaminants.
Sources of Contamination
Aflatoxins contaminate crops during both pre- and post-harvest stages. Key factors include:
Contaminated feed can also pass aflatoxins into animal products like milk, meat, and eggs.
Health Impacts
Aflatoxins pose serious health risks:
Prevention and Control
Effective strategies include:
Economic Impact
Aflatoxin contamination leads to:
The FAO estimates that up to 25% of global food crops are affected by mycotoxins annually.
Aflatoxins represent a major challenge to global food safety and public health. Continued research, improved agricultural practices, and stringent regulations are essential to mitigate their impact. Awareness and education are key to preventing aflatoxin-related diseases and ensuring a safer food supply.
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