A review of aflatoxin: occurrence, prevention, and gaps in both food and feed safety

Abstract

Aflatoxins are one of many natural occurring mycotoxins that are found in soils, foods, humans, and animals. Derived from the Aspergillus flavus fungus, the toxigenic strains of aflatoxins are among the most harmful mycotoxins. Aflatoxins are found in the soil as well as in grains, nuts, dairy products, tea, spices and cocoa, as well as animal and fish feeds [1]. Aflatoxins are especially problematic in hot, dry climates (+/30 to 40 degrees latitude) and their prevalence is exacerbated by drought, pests, delayed harvest, insufficient drying and poor post-harvest handling. Exposure to foods contaminated with high levels of aflatoxins can cause immediate death to humans and animals. Chronic high levels lead to a gradual deterioration of health through liver damage and immune suppression. Linkages with child stunting are suspected but not proven. Malaria and HIV/AIDS may also be affected by aflatoxin levels, though to date the evidence is inconclusive.