Aflatoxin

Aflatoxins are a group of mycotoxins produced primarily by two species of Aspergillus fungi, Aspergillus flavus and Aspergillus parasiticus. Recognized as potent carcinogens, these toxins are commonly found in improperly stored staple commodities, such as peanuts, maize, and rice. Their consumption poses serious health risks, including liver cancer, in many parts of the world.

(–)-Aflatoxin_B1_Structural_Formulae_V.1

History

Aflatoxins were first identified in the early 1960s following the death of more than 100,000 turkeys in England. This event, dubbed the "turkey X disease," led researchers to isolate these toxins from a peanut meal source fed to the turkeys.

Structure and Types

Aflatoxins have a unique fused-ring structure. The primary types include:

• Aflatoxin B1 (AFB1) - The most potent carcinogen among the group.
• Aflatoxin B2 (AFB2)
• Aflatoxin G1 (AFG1)
• Aflatoxin G2 (AFG2)

Additionally, aflatoxin M1 is a derivative found in milk from animals that consume contaminated feed.

Toxicity and Health Impacts

Aflatoxins have been classified as a Group 1 carcinogen by the World Health Organization's International Agency for Research on Cancer. The primary health concerns include:

• Liver cancer - AFB1 is a potent liver carcinogen.
• Childhood stunting - Ingestion during pregnancy can lead to fetal and childhood growth impairment.
• Aflatoxicosis - Acute exposure can cause liver damage, hemorrhage, and death.
• Immunosuppression - Chronic exposure may weaken the immune system.

Detection and Control

Modern techniques like High-Performance Liquid Chromatography (HPLC) are employed to detect aflatoxins in food. Preventive measures include:

• Proper drying of commodities
• Storage in cool, dry conditions
• Biological control using non-toxin producing strains of Aspergillus
• Regular monitoring and inspection of food products

Regulatory Limits

Many countries have established regulatory limits for aflatoxins in food. The World Health Organization (WHO) and Food and Agriculture Organization (FAO) have provided guidelines to ensure food safety and protect consumers.

Conclusion

Aflatoxins remain a significant food safety concern globally. While modern agricultural practices have reduced the risk in many regions, continued monitoring and research are essential to protect global food supplies and public health.

See Also

• Mycotoxin
• Aspergillus flavus
• Food safety

References

• World Health Organization
• Food and Agriculture Organization
• Eaton, D.L., & Gallagher, E.P. (1994). Mechanisms of aflatoxin carcinogenesis. Annual Review of Pharmacology and Toxicology.

Aflatoxin Resources
Need Help Finding a Doctor? Need help finding a doctor or specialist anywhere in the world? Explore our world directory. WikiMD's DocFinder can assist you in locating millions of physicians.	Medical Knowledge Access the latest research - Most recent articles Ongoing trials.

Translate to: East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski

Professions:Medicine | Nursing | Pharmacy | Healthcare science | Dentistry | Allied health professions | Healthcare