Aflatoxins in cereal based products-an overview of occurrence, detection and health implication

Abstract

Aflatoxins are naturally produced toxins by specific molds, namely Aspergillus flavus and Aspergillus parasiticus. These toxins can be found in various agricultural products, including crops like maize, peanuts, cottonseed, and tree nuts. They have the potential to contaminate the food supply during different stages of production, processing, and storage. Aflatoxin is a very poisonous substance that has been linked to adverse health effects in both humans and animals. It is essential to detect and monitor aflatoxins to ensure the safety of food. Efficient and precise analytical techniques, such as chromatography and immunoassays, have been used to accurately measure the levels of aflatoxins in different substances. Regulatory bodies and worldwide associations have determined maximum permissible limits for aflatoxins in food and nourishment products to protect the well-being of the general public. Effectively addressing aflatoxin contamination necessitates a comprehensive approach that encompasses various strategies in agriculture, post-harvest practices, and regulatory measures. Continuous research and collaborative endeavors are crucial in order to minimize aflatoxin exposure and mitigate the associated risks. This review offers a comprehensive examination of the presence, health consequences, and elimination techniques associated with aflatoxins.

Keywords: Aflatoxins; Cereals; Chromatography; Immunoassay; Inactivation.