Abstract

Aflatoxins (AFTs) are group of secondary metabolites produced by filamentous fungi such as Aspergillus flavus, A. parasiticus, A. nomius, and Emericella nidulans. AFTs contaminate foods, feeds, other raw ingredients used to produce them and that pose a significant threat to human health. These toxins designated as aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), and aflatoxin G2 (AFG2), aflatoxin M1 (AFM1) and aflatoxin M2 (AFM2) are hydroxylated metabolites form of AFB1 and AFB2 are known as difuranocoumarin compounds. Naturally, these AFs have carcinogenic, teratogenic and mutagenic effects and caused several metabolic disorders such as aflatoxicosis in domestic animals and humans worldwide. For the increasing in cancer incidences these risk factors are liable. AFB1 is 1000 times more potent hepatocarcinogen found in food then benzo (α) pyrene carcinogen. This chapter offers contamination sources, effects and their controlling approaches to confirm the food safety.

Highlights

  • The fungi Aspergillus flavus, Aspergillus parasiticus, Aspergillus nomius and Aspergillus tamari produced aflatoxins are naturally secondary metabolites bisfuranocoumarin compounds [1, 2]

  • Aflatoxins and other toxins are analyzed in agricultural products by the Food and Agricultural Organization (FAO) and World Health Organization (WHO)

  • The hydroxylated metabolites which is known as aflatoxin M1 (AFM1) and aflatoxin M2 (AFM2) produced by aflatoxin B1 (AFB1) and aflatoxin B2 (AFB2) (Figure 2)

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Summary

Introduction

The fungi Aspergillus flavus, Aspergillus parasiticus, Aspergillus nomius and Aspergillus tamari produced aflatoxins are naturally secondary metabolites bisfuranocoumarin compounds [1, 2]. Aflatoxins - B1, B2, G1 and G2 are four common contaminants of food products. Aflatoxins classified as teratogenic, genotoxic, carcinogenic and invisible poisons by the World Health Organization (WHO). At any stage of food production contamination can occur from pre-harvest to storage. It can be carcinogenic, hepatotoxic, teratogenic, and mutagenic at very small concentrations to human health by ingestion, inhaled, or absorbed through the skin [10, 11]. Aflatoxins and other toxins are analyzed in agricultural products by the Food and Agricultural Organization (FAO) and WHO. These toxins cannot be destroyed after contaminations of foods by the usual cooking processes. An overview of aflatoxigenic fungi, their health hazards to humans and livestock, the biosynthesis of aflatoxins and their chemistry, along with their variety in existence are discussed in this chapter

Source of aflatoxins
Gene for aflatoxin production
Aflatoxin biosynthesis and regulation
Aflatoxins and their structural diversity
Conditions for manufacturing of aflatoxin B1
Permitted levels of aflatoxin
Biotransformation of aflatoxins
Aflatoxins and their health consequences
Aflatoxins related diseases
Aflatoxicosis
Gastrointestinal cancer and other cancers
10.1 Potential mechanisms
10.2 Impaired child growth
10.3 In utero exposure
10.4 Exposure via breast milk
10.5 Immune suppression
11. Prevention and monitoring of aflatoxins in the food supply
12. Promising technologies for aflatoxin control
13. Economic impact of aflatoxins
Findings
14. Conclusions
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