An Overview On Chemistry, Toxicity, Analysis and Control of Aflatoxins

Toxins and detection of toxin producing molds in food and feed are being given serious consideration in food safety and control. Around 25% of world’s food crops especially cereals, oilseeds and spices are amenable to aflatoxins, the class of mycotoxins. Production of contaminating toxins occur both pre and post-harvest and the factors for aflatoxins production are temperature, grain humidity, environmental humidity, genetic inheritance, damage by insects and rodents. Aflatoxins are responsible for large economic losses to agriculture in developed countries, but in developing countries, where the use of contaminated grain cannot always be avoided, aflatoxins also cause human and animal disease. Aflatoxins act in traces and are accumulated in nucleic acids of humans and animals. After years of its consumption they cause chronic illness such as liver cancer and in certain parts of the world where it is endemic, making it a significant contributor to major public health problems. The presence of other mycotoxins particularly fumonisins, along with aflatoxin in field samples brings additional concerns for the safety of food and feed supplies.