Feature-aligned N-BEATS with Sinkhorn divergence (ICLR '24)
Presentation1.pptx
1. A SEMINAR PRESENTATION
ON
THE TECHNIQUES AND METHODS OF DETECTION, PREVENTION AND CONTROL OF
AFLATOXIN IN FOOD AND FEEDS
DEPARTMENT OF GENETICS AND BIOTECHNOLOGY
FACULTY OF BIOLOGICAL SCIENCES
AKWA IBOM STATE UNIVERSITY, IKOT AKPADEN MKPAT- ENIN L. G. A
DECEMBER, 2021
2. OUTLINES
INTRODUCTION
THE MAJOR TYPES OF AFLATOXINS
TECHNIQUES AND METHODS OF DETECTING AFLATOXINS IN FOOD
AND FEEDS
PREVENTION AND CONTROL OF AFLATOXINS
CONCLUSION/SUMMARY
3. INTRODUCTION
Aflatoxins are toxic substances formed by certain kind of fungi (molds) that
are found naturally all over world, they have the potential to contaminate food,
feed, crops and pose a serious health risk to humans and livestock
Aflatoxins are toxic carcinogenic secondary metabolites produced
predominantly by two fungal species: Aspergillus flavus and Aspergillus
parasiticus. . These fungi are ubiquitous and can occur in a wide range of
agricultural commodities, such as cereals, nuts, spices, dried fruit and in
feedstuffs
Among the mycotoxins affecting food and feed, aflatoxin is the major one in
food that ultimately harms human and animal health
Various Chromatography techniques such as: Thin layer chromatography, High
performance liquid chromatography (HPLC), Liquid chromatography mass
spectroscopy (LC/MC), Enzyme-linked immune-sorbent assay (ELISA) and
Electrochemical immunosensor among others, have been described for
detecting and quantifying aflatoxins in foods.
4. Consumption of foods and feeds contaminated by aflatoxins are hazardous to
human and animal health, hence the detection and quantification of aflatoxins in
foods and feeds is a priority from the viewpoint of food safety.
TYPES OF AFLATOXINS
Among the different types of Aflatoxins, the most prevalent and predominant
Aflatoxins are AFB1, AFB2, AFG1, AFG2, AFM1, AFM2 which are considered the
more lethal as compared to others
The B-types are produced by Aspergillus flavus while G-types are produced by
Aspergillus parasiticus. These aflatoxin groups exhibit molecular differences. The
B-group aflatoxins (B1 and B2) have a cyclopentane ring while the G-group (G1
and G2) contains the lactone ring, Whereas the B-group aflatoxins exhibit blue
fluorescence, the G-group exhibits yellow-green fluorescence under ultraviolet
(UV) light, thus making the use of fluorescence important in identifying and
differentiating between the B and G groups. The level of toxicity associated with
aflatoxin varies with the types present, with the order of toxicity being AFTs-B1 >
AFTs-G1 > AFTs-B2 > AFTs-G2.
5. Aflatoxin B1 is the most common and the most widespread in the world and
accounts for 75% of all aflatoxins contamination of food and feeds.
Aflatoxin (B1) is regarded as a class I carcinogen. Aflatoxin M1 (AFM1) is the
hydroxylated metabolite of aflatoxin B1 (AFB1) and can be found in milk or milk
products obtained from livestock that have ingested contaminated feed.
Molecular Structures of Aflatoxins B1, B2, G1 and G2
6. TECHNIQUES AND METHODS OF DETECTING AFLATOXINS IN
FOOD AND FEEDS.
. Among the most commonly employed methods are :
CHROMATOGRAPHIC METHODS
Thin Layer Chromatography (TLC)
High performance Liquid Chromatography (HPLC)
Liquid Chromatography Mass Spectroscopy (LCMS)
Gas Chromatography (GC)
IIMMUNOCHEMICAL METHODS
Enzyme-linked immune-sorbent assay (ELISA)
Radio- Immunoassays (RIA)
Lateral flow Devices (Immunodipsticks) and
Electrochemical immunosensors
7. SPECTROSCOPIC METHODS
Fluorescence Spectrophotometry
Frontier Infrared Spectroscopy
OTHER METHODS
Agrastrip
Neogen test trips
CHARM EZ-M
9. PREVENTION AND CONTROLS OF AFLATOXINS
Remove the sources of contaminant.
Promotes better agricultural and storage techniques.
Have good resources for testing and early diagnosis.
Strict food quality standards
General awareness and personal protection.
Better livestock feeding & management
Aflasafe
10. CONCLUSION/SUMMARY
In conclusions, Various analytical methods employed in analysis of
aflatoxins in agricultural food crops and feeds have been explored.
While chromatographic methods such as Thin-layer Chromatography
(TLC) and high-performance liquid Chromatography ( HPLC ) are
considered the gold standard and are thus the most widely used
techniques in aflatoxins analysis.
Therefore, utilization of the novel technologies along with raising public
awareness for implementing good agricultural practices (GAPs), good
manufacturing practices GMPs and good storage practices (GSPs) are
crucial for controlling aflatoxins contamination in food and feed to
ensure food safety and security and to safeguard human and animal
health.
.
