Aflatoxins: A Hidden Danger in the Global Food Chain

Aflatoxins are potent hepatotoxic and carcinogenic secondary metabolites produced predominantly by Aspergillus flavus and Aspergillus parasiticus, and they constitute the most extensively characterized class of mycotoxins. The principal aflatoxin analogues include aflatoxins B1, B2, G1, and G2. Aflatoxin exposure represents a major public health challenge, particularly in low- and middle-income countries, necessitating the development and implementation of feasible, cost-effective intervention strategies for populations at elevated risk. These mycotoxins are pervasive contaminants of staple food commodities in economically developing regions; however, their occurrence can be mitigated through improved pre- and post-harvest management practices. Regulatory authorities have established maximum allowable limits for aflatoxins in foodstuffs, beyond which products are considered unfit for human consumption. This book examines the toxicological impacts of aflatoxins on human health and evaluates current approaches for the prevention and control of aflatoxin contamination in food systems.