Aflatoxins and its dangers

1. Aflatoxin and its
hygeine

2. What is Aflatoxin?
01

3. Aflatoxins are toxic compounds produced by certain
molds that commonly grow on crops such as corn,
peanuts, cottonseed, and tree nuts. These toxins
can pose a significant health risk to humans and
animals if consumed in high quantities over a long
period of time. In this essay, we will discuss the
sources of aflatoxins, the health effects of exposure,
and how to prevent their contamination in food.
Aflatoxins are produced by certain species of molds,
particularly Aspergillus flavus and Aspergillus
parasiticus. These molds grow on crops, especially
those that are improperly stored or harvested in hot
and humid conditions. Aflatoxin contamination can
also occur during processing, transport, and storage
of food.
Aflatoxins are naturally occurring fungal metabolites

4. Aspergillus flavus and Aspergillus parasiticus
are two closely related species of fungi that
belong to the genus Aspergillus. These fungi
are known for their ability to produce toxins
called aflatoxins, which can be harmful to
humans and animals.
Aspergillus flavus is commonly found in soil,
decaying vegetation, and crops such as corn,
peanuts, cottonseed, and tree nuts. It can grow
over a wide range of temperatures and
humidity levels. A. flavus is known for
producing aflatoxins, particularly aflatoxin B1,
which is one of the most potent naturally
occurring carcinogens. Aflatoxins can
contaminate food and feed, posing a significant
risk to human and animal health if ingested.

5. Aspergillus parasiticus: Similar to A.
flavus, A. parasiticus is also capable
of producing aflatoxins. It is often
found in similar habitats, including
soil and crops such as peanuts,
corn, and tree nuts. A. parasiticus
can tolerate higher temperatures
and is more commonly associated
with aflatoxin production at higher
temperatures compared to A. flavus

6. Aflatoxins revealed to have high carcinogenic activity.
In acute poisoning, symptoms can include vomiting,
abdominal pain, and convulsions. Long-term
exposure to low levels of aflatoxins can also lead to
impaired growth in children, weakened immune
system, and developmental delays.
Aflatoxins have been reported in a range of tree nuts,
peanuts, in grains such as rice, millet and maize,
spices and figs etc. Aflatoxins have also been
reported in fermented beverages and even in dried
fish.
The concentration of aflatoxin varies markedly with
farming practices, storage conditions, insect damage
and climate, as well as with crop species and cultivar.
Chlorophyll, weakens the effect of aflatoxin in
vegetables and greens. WHO, FAO and UNEP, either
singly or in association, have ongoing programmers
dealing with mycotoxin prevention and control in

7. Patulin is a toxic compound produced by
certain species of fungi, particularly molds of
the Penicillium and Aspergillus genera. It is
commonly found in various fruits, particularly
apples, pears, and their derived products
such as apple juice and cider. Patulin
contamination can also occur in other fruits,
grains, and dairy products.
Patulin is considered a mycotoxin and is
known for its potential health hazards. It has
been associated with acute toxic effects,
including gastrointestinal irritation, nausea,
and vomiting, in both humans and animals.
Prolonged exposure to patulin has been
linked to potential genotoxicity and
carcinogenicity.

8. There are two principal techniques that have been
used most often to detect levels of aflatoxin in
humans.
The first method is measuring the AFB1-guanine
adduct in the urine of subjects. The presence of this
breakdown product indicates exposure to aflatoxin B1
during the past 24 hours. This technique measures
only recent exposure, however. Due to the half-life of
this metabolite, the level of AFB1-guanine measured
may vary from day to day, based on diet, it is not ideal
for assessing long-term exposure.
Another technique that has been used is a
measurement of the AFB1-albumin adduct level in the
blood serum. This approach provides a more
integrated measure of exposure over several weeks
or months.

10. There are several ways to prevent aflatoxin
contamination in food, including
Proper Harvesting: Harvesting crops when they are
dry and mature can help to reduce the risk of mold
growth and aflatoxin contamination.
Proper Storage: Storing crops in a cool and dry
environment can help to prevent the growth of molds
and reduce the risk of aflatoxin contamination. This
includes using proper storage containers, such as
silos or airtight containers, and regularly inspecting
stored crops for signs of mold growth.
Proper Processing: Proper processing techniques,
such as sorting, cleaning, and roasting, can help to
reduce the levels of aflatoxins in food. For example,
roasting peanuts at high temperatures can reduce the
levels of aflatoxins by up to 90%.

11. Regular Testing: Regular testing of crops, food
products, and animal feed for aflatoxin contamination
can help to identify and prevent the consumption of
contaminated products.
Education: Educating farmers, food processors, and
consumers about the risks of aflatoxin contamination
and how to prevent it can help to reduce the
incidence of aflatoxin-related illnesses.
In conclusion, aflatoxin contamination in food is a
serious health risk that can be prevented by using
proper harvesting, storage, processing, testing, and
education techniques. By implementing these
measures, we can ensure the safety of our food
supply and reduce the risk of aflatoxin-related
illnesses.