Obliging Tactics to Mitigate the Intricate Problem of Aflatoxin Contamination in Peanut: A Review

Abstract

Peanut (Arachis hypogaea L.) grown throughout the globe for its protein and oil contents. Its kernels are consumed as raw, boiled or roasted, and also in the form of culinary oil. Being a rich source of human diet (antioxidants, minerals and vitamins), animal feed (oil pressings, green straw and pods), industrial raw material (oil cakes and fertilizer), and soil fertility (atmospheric nitrogen fixation), peanut is a brilliant cash crop for both domestic markets as well as international trade. Having crystal clear importance in food and feed security peanut products are severely contaminated by aflatoxins (AFs). AFs produced mainly by Aspergillus flavus (A. flavus) and Aspergillus parasiticus (A. parasiticus), are secondary metabolites that jeopardize both human and animal health. There is no magic bullet found yet to solve this problem. Several techniques have been tested to minimize and control AFs contamination including different physical, chemical, and biological preventions. Many biological control agents, including nontoxigenic fungal strains, yeasts, and bacteria have been applied and considerable achievements gained. However, for complete eradication, a surge of studies is required to deeply investigate this intricate problem at gene and nucleotide levels and discover a permanent solution through elucidating its mechanism. The current review is focused on knowledge about A. flavus, its optimal growth conditions, growth promoting factors, factors affecting the level of AFs production, AFs biosynthesis pathway, mechanisms involved in resistance against fungal infection, various techniques and some simple precautionary recommendations to minimize AFs production.