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Journal articles on the topic 'Aflatoxin toxins'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Dakovic, Aleksandra, Magdalena Tomasevic-Canovic, Vera Dondur, Aleksandra Vujakovic, and Predrag Radosevic. "Kinetics of aflatoxin B1 and G2 adsorption on Ca-clinoptilolite." Journal of the Serbian Chemical Society 65, no. 10 (2000): 715–23. http://dx.doi.org/10.2298/jsc0010715d.

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The kinetics of aflatoxins B1 and G2 adsorption on Ca-clinoptilolite at pH2 and 7, in aqueous electrolyte at 37?C were studied. For both aflatoxins, the adsorption process begins with a fast reaction whereby most of the toxin is adsorbed in the first few minutes. This fast process is followed by the significantly slower process of aflatoxin bonding at active centers of mineral adsorbent. The initial rate method showed that the fast adsorption process of aflatoxin ?1 and G2, at both pH values is a first order reaction, while the slow adsorption process of these aflatoxins is a zero order reacti

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2

Csapó, J., Cs Albert, and P. Sipos. "The aflatoxin content of milk and dairy products as well as breast milk and the possibilities of detoxification." Acta Universitatis Sapientiae, Alimentaria 13, no. 1 (2020): 99–117. http://dx.doi.org/10.2478/ausal-2020-0006.

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Abstract Aflatoxins are fungal toxins produced by Aspergillus species, which, due to increasing temperature and climate change in the temperate zone, appeared in the most important feeding plant and food ingredients. The most toxic of them is aflatoxin B1 (AFB1), which hydroxylates to aflatoxin M1 in the body of dairy animals and humans, and excretes in the milk. With the development of analytical methods, researchers are now able to detect toxins with a concentration of ng/kg. It was found that in most countries in Europe both breast milk and cow’s milk may contain AFM1, and therefore increas

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3

Dimovska, Elena, Zoran Zhivikj, Elizabeta Gavazova, Tanja Petreska Ivanovska, and Lidija Petrushevska-Tozi. "Analysis of total aflatoxins in commercially available cereal products in the Republic of North Macedonia." Macedonian Pharmaceutical Bulletin 68, no. 1 (2023): 61–68. http://dx.doi.org/10.33320/maced.pharm.bull.2022.68.01.007.

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Aflatoxins, as naturally occurring toxins, can accumulate in maturing crops or in grain during transportation and represent serious threat for contamination of cereal processed products. Consumption of aflatoxin contaminated foodstuffs can cause acute or chronic toxicity in humans. With an aim to protect public health, maximum residue levels (MRLs) for these toxins are defined by the regulation authorities. To control the compliance of aflatoxin residues in cereal-based products to legislation, a convenient analytical technique that will provide rapid, specific, accurate and costly effective a

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Aarabi, Mohammad Javad, Sajad Rostami, Bahram Hosseinzadeh Samani, and Firouzeh Nazari. "Development of Plasma-Activated Water (PAW) System: Molecular Dynamics Simulation and Experimental Study on Almond Aflatoxins." Journal of Food Processing and Preservation 2024 (January 19, 2024): 1–11. http://dx.doi.org/10.1155/2024/3248305.

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Almonds play a significant role in Iran’s economy, and factors that threaten their market, such as aflatoxins, need careful consideration. Plasma-activated water (PAW) is a new method that has antioxidant activity and can eliminate toxins and microbial agents, making it a suitable solution for removing aflatoxins from almonds. In a study, the continuous PAW production system was used to control and remove almond aflatoxins, and molecular dynamics simulation was employed to evaluate the impact of PAW on aflatoxin B1. The study found that reducing the flow rate of plasma-treated water had the gr

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Dahal, Aashma, Ashish Lamichhane, and Alina Karna. "Metabolic Pathways and Pathological Outcomes of Aflatoxins: A Review." Nepal Journal of Health Sciences 1, no. 2 (2021): 63–68. http://dx.doi.org/10.3126/njhs.v1i2.42385.

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Aflatoxin is a secondary fungal metabolite that contaminates foods, mostly staple diets like maize, peanuts, chillies, and even rice. These foods are also a major constituent of weaning food for infants in Asia and Sub-Saharan Africa. The fungal metabolite contaminates food during production, harvest, storage, and processing. The contamination is largely promoted by genotypes of crops, soil conditions, temperate regions, and insect activity. Once ingested into the body, aflatoxins get metabolized into different hydroxylated derivatives such as AFb1, AfM1, AFP1, aflatoxicol, and Aflatoxin B1. A

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Fossou, JPM, YCS Adjovi, SE Dedehou, UH Ahehehinnou, and F. Tovo. "Review on novel approaches for controlling aflatoxin B1: Harnessing nature's defenses against food toxins." African Journal of Food, Agriculture, Nutrition and Development 24, no. 3 (2024): 25851–70. http://dx.doi.org/10.18697/ajfand.128.24315.

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Aflatoxin B1 is the most harmful food toxin for humans and animals. According to the International Agency for Research on Cancer, it is ranked as one of the most carcinogenic substances in the world, directly connected to hepatocarcinoma in both humans and animals. Aflatoxin B1 is also involved in the occurrence of pathologies, and aflatoxicoses. Aflatoxin B1 can be produced by fungi from the genus Aspergillus section Flavi in a variety of foods during storage. Once aflatoxins are present, food processing cannot eradicate them. The damage and lack of complete elimination of aflatoxins from foo

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Bozinou, Eleni, Vassilis Athanasiadis, Iordanis Samanidis, et al. "Aflatoxin Inactivation in Gamma-Ray-Irradiated Almonds." Applied Sciences 14, no. 24 (2024): 11985. https://doi.org/10.3390/app142411985.

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Aflatoxins are foodborne toxins that occur naturally in various crops because of fungal contamination, particularly from two strains, namely Aspergillus flavus and Aspergillus parasiticus. Given their adverse properties, which are teratogenic, mutagenic, and carcinogenic, aflatoxins present a significant public health concern. Consequently, efforts are underway to inactivate aflatoxins and inhibit the growth of these fungi to prevent toxin formation. Since chemical treatments for food products are undesirable or even restricted in some countries, alternative approaches are also implemented. Th

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8

Rosim, Roice Eliana, Carlos Augusto Fernandes de Oliveira, and Carlos Humberto Corassin. "Aflatoxina M1 e Aflatoxina B1-lisina como Biomarcadores de Avaliação da Eficiência de Adsorventes para Aflatoxinas: Artigo de Revisão." Ensaios e Ciência: C. Biológicas, Agrárias e da Saúde 22, no. 3 (2018): 171. http://dx.doi.org/10.17921/1415-6938.2018v22n3p171-178.

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A contaminação de alimentos por aflatoxinas, principalmente, a aflatoxina B1 (AFB1) representa um problema mundial para a saúde humana e animal. Uma forma de avaliar a exposição a estes contaminantes é analisando a dieta para verificar a ocorrência destes compostos. Esta metodologia, no entanto, tem limitações devido à variabilidade das aflatoxinas encontradas nos alimentos e às diferenças individuais na toxicocinética dos compostos. Por outro lado, o biomonitoramento de aflatoxinas em fluidos biológicos se utilizando de biomarcadores gera informações mais confiáveis sobre a exposição a estas

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MISLIVEC, PHILIP B., MARY W. TRUCKSESS, and LEONARD STOLOFF. "Effect of Other Toxigenic Mold Species on Aflatoxin Production by Aspergillus flavus in Sterile Broth Shake Culture." Journal of Food Protection 51, no. 6 (1988): 449–51. http://dx.doi.org/10.4315/0362-028x-51.6.449.

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The effect of Aspergillus ochraceus, A. versicolor, Penicillium citrinum, P. cyclopium and P. urticae on production of aflatoxin by A. flavus when grown together with A. flavus in rotary shake culture was investigated. The two aspergilli had no apparent effect on aflatoxin production, whereas all three Penicillium species substantially lowered aflatoxin production. The toxins that these penicillia produced when growing in pure culture were not found when the penicillia were grown with A. flavus. However, these toxins had no effect on aflatoxin production added to the growth media, nor did the

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Thi, Thu Hoai Pham, Ha Tran Thi, and Thuy Truong Thi. "Study on Aflatoxin Toxins in Vietnam." International Journal of Case Studies (ISSN Online 2305-509X) 09, no. 04 (2020): 57–66. https://doi.org/10.5281/zenodo.4905878.

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The paper conducts analytical analysis of the theoretical basis of aflatoxin toxins from the origin, aflatoxinproducing species, reproductive species, chemical activity and mechanisms of toxic effects. aflatoxin element. Based on that theory, we conduct a situation analysis in Vietnam with special conditions on environment and climate. We analyzed this toxin on a number of species such as Chicken Duck and mechanism of action on humans. Finally, we offer solutions to control and prevent this toxin.

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Shrestha, Geeta Rajbhandari, and Amin Udhin Mridha. "Detection and Quantitation of Aflatoxin for the Diagnosis of Aspergillus flavus." Nepal Journal of Biotechnology 3, no. 1 (2015): 6–9. http://dx.doi.org/10.3126/njb.v3i1.14222.

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Aflatoxins are the potent mycotoxins produced by Aspergillus flavus, which is hepatotoxic causing hepatocellular carcinoma. A. flavus produces sufficient amount of Aflatoxin B1 under favourable environments. Inhalation of spores and use of Aflatoxin B1, contaminated food by Aspergillus spp., could transfuse the toxins in the blood streams. The presence of these toxins in body fluid can be detected by immunological assays and which provides an effective technique for the diagnosis of the disease caused by A. flavus. Aflatoxins producing strain of A. flavus were screened in Aflatoxin Producing M

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I Pitt, J., and Ailsa D Hocking. "Biocontrol of aflatoxins in peanuts." Microbiology Australia 24, no. 3 (2003): 18. http://dx.doi.org/10.1071/ma03318.

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Aflatoxins remain the most important mycotoxin problem in the world, and peanuts are a major source of these toxins. Control of aflatoxin levels in peanuts on a commercial scale is possible by colour sorting and aflatoxin assays on shelled peanuts, and this is widely practised in developed countries. However, this procedure is expensive.

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13

Yemisi Adefunke, Jeff-Agboola, Sipasi Kate Oluwakanyinsola, Oke Emmanuel Kehinde, Jeff-Agboola Excel Oluwajomiloju, and Oladebeye Abraham Olasupo. "Occurrence of aflatoxins in Nigerian foods." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 18, no. 1-2 (2023): 29–36. http://dx.doi.org/10.31895/hcptbn.18.1-2.3.

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Aflatoxins are a family of poisonous, mutagenic, and carcinogenic mycotoxins that contaminate a wide range of foods and agricultural goods. Aspergillus species, such as Aspergillus flavus, and Aspergillus parasiticus are the most common producers. Aflatoxin generation can occur at any point of the food chain, including pre-harvest, drying, storage, transit, processing, and handling, if conditions are favourable for fungus to create toxins. It is classified into six main types which are Aflatoxin B1, Aflatoxin B2, Aflatoxin G1, Aflatoxin G2, Aflatoxin M1 and Aflatoxin M2. In Nigeria, Aspergillu

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ÖZER, Hayrettin, Fatma KAPLAN, and Ayşin BİLGİLİ. "Aflatoxin Risk in Pepper Crops and Flaked Pepper in Southeastern Anatolia, Turkey." ISPEC Journal of Agricultural Sciences 8, no. 4 (2024): 1099–102. https://doi.org/10.5281/zenodo.13865804.

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The formation of aflatoxins in agricultural products, especially in peppers used as spices, has been determined that the products are affected by various stages from the field to the spice. These toxins are formed when fungi belonging to the genus <em>Aspergillus</em> spp. colonize the plant during the growing stage and produce aflatoxins. Post-harvest processes, especially drying and storage, significantly affect aflatoxin levels. Toxin accumulation can increase when drying processes are not carried out under appropriate conditions, while during storage, factors such as humidity and temperatu

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15

Jelinek, Charles F., Albert E. Pohland, and Garnett E. Wood. "Worldwide Occurrence of Mycotoxins in Foods and Feeds—An Update." Journal of AOAC INTERNATIONAL 72, no. 2 (1989): 223–30. http://dx.doi.org/10.1093/jaoac/72.2.223.

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Abstract In a review presented at the first FAO/WHO/UNEP Conference on Mycotoxins in 1977, the occurrence of aflatoxins, zearalenone, ochratoxin A, citrinin, trichothecenes, patulin, penicillic acid, and the ergot alkaloids was indicated to be significant in naturally contaminated foods and feeds. The information presented on aflatoxin contamination greatly exceeded that for all other mycotoxins combined. This study reviews the worldwide levels and occurrence of mycotoxins in various commodities since 1976. Comparatively few countries have lowered the acceptable levels for aflatoxins in suscep

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Wood, Garnett E. "Aflatoxins in Domestic and Imported Foods and Feeds." Journal of AOAC INTERNATIONAL 72, no. 4 (1989): 543–48. http://dx.doi.org/10.1093/jaoac/72.4.543.

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Abstract Aflatoxins, metabolic products of the molds Aspergillus flams and A. parasiticus, may occur in foods and feeds. These toxins cannot be entirely avoided or eliminated from foods or feeds by current agronomic and manufacturing processes and are considered unavoidable contaminants. To limit aflatoxin exposure, the U.S. Food and Drug Administration (FDA) has set action levels for these toxins in foods and feeds involved in interstate commerce. FDA continually monitors food and feed industries through compliance programs. This report summarizes data generated from compliance programs on af

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Lindahl, Johanna, Delia Grace, Jagger Harvey, and Erastus Kang’ethe. "Aflatoxins in East Africa: The importance of getting the full picture." African Journal of Food, Agriculture, Nutrition and Development 16, no. 3 (2016): 1–4. http://dx.doi.org/10.18697/ajfand.75.ed068.

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Aflatoxins are produced by moulds that contaminate a wide range of foods and feeds. Aflatoxin B1 is commonly found in maize and groundnuts, which are staples in Africa, and is a known carcinogen. Aflatoxin M1 is found in the milk of women and lactating animals if their diet is contaminated with aflatoxin B1; it is considered a particular risk to infants and young children as milk is often part of their diet. This is additional to the risk of aflatoxin B1 which has been reported from a variety of complementary and weaning foods in Africa. Although aflatoxins are mainly found in tropical and sub

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Ayo, E. M., A. Matemu, G. H. Laswai, and M. E. Kimanya. "Socioeconomic Characteristics Influencing Level of Awareness of Aflatoxin Contamination of Feeds among Livestock Farmers in Meru District of Tanzania." Scientifica 2018 (2018): 1–11. http://dx.doi.org/10.1155/2018/3485967.

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Aflatoxins occurrence in feeds challenges human and animal health. Farmers’ awareness status of these toxins has an effect on their level of exposure. The study assessed the influence of socioeconomic characteristics of farmers on their awareness of aflatoxin contamination of feeds. Data were collected from 258 households and analysed by SPSS program for descriptive statistics and association between socioeconomic characteristics and awareness of aflatoxin contamination of feeds. Over seventy percent of the farmers had never heard about aflatoxins. Education level, specialization, and period o

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Hassan, Ban Mousa, Doaa Faik Ali Alasady, and Maytham Naser Neamah. "First global registration of an isolate producing aflatoxin B1 from the fungus (Rhizopus microsporus) from stored grains and nuts in Iraq." Journal of Applied and Natural Science 16, no. 3 (2024): 1222–32. http://dx.doi.org/10.31018/jans.v16i3.5652.

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This study delineates the mycotoxin-producing capabilities of Rhizopus microsporus strains isolated from stored grains and nuts. Aflatoxins, particularly aflatoxin B1, are significant due to their deleterious effects on human and animal health and their economic impact on vital agricultural commodities. Employing polymerase chain reaction (PCR) for identification, one isolate was confirmed to produce aflatoxin B1 and was associated with R. microsporus. Thin-layer chromatography (TLC) and ammonia gas tests substantiated the isolate’s toxin-producing ability. High-performance liquid chromatograp

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Omara, Timothy, Ambrose K. Kiprop, Phanice Wangila, et al. "The Scourge of Aflatoxins in Kenya: A 60-Year Review (1960 to 2020)." Journal of Food Quality 2021 (February 18, 2021): 1–31. http://dx.doi.org/10.1155/2021/8899839.

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Aflatoxins are endemic in Kenya. The 2004 outbreak of acute aflatoxicosis in the country was one of the unprecedented epidemics of human aflatoxin poisoning recorded in mycotoxin history. In this study, an elaborate review was performed to synthesize Kenya’s major findings in relation to aflatoxins, their prevalence, detection, quantification, exposure assessment, prevention, and management in various matrices. Data retrieved indicate that the toxins are primarily biosynthesized by Aspergillus flavus and A. parasiticus, with the eastern part of the country reportedly more aflatoxin-prone. Afla

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Jasim, Shabeeb Munshid, Sadeq Fenjan Hasnawi, Hasanain Najm Abbood, and Qayssar Ali Kraidi. "Mycotoxins in Poultry Feed in Misan Province, the Southern Part of Iraq." South Asian Research Journal of Agriculture and Fisheries 7, no. 01 (2025): 1–4. https://doi.org/10.36346/sarjaf.2025.v07i01.001.

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The present study was conducted to detect the contamination levels of some mycotoxin (Afla, Orra, and T2 toxins) in broiler feed by using the ELISA test. Twenty feed samples (500gm/ton for each sample) were collected randomly from broiler flocks feeds which are located in Misan province. The present study was conducted to detect the contamination levels of some mycotoxin (Afla, Orra, and T2 toxins) in broiler feed by using the ELISA test. Twenty feed samples (500gm/ton for each sample) were collected randomly from broilers flock feeds which are located in Misan province. The results revealed a

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SAMARAJEEWA, U., A. C. SEN, M. D. COHEN, and C. I. WEI. "Detoxification of Aflatoxins in Foods and Feeds by Physical and Chemical Methods1." Journal of Food Protection 53, no. 6 (1990): 489–501. http://dx.doi.org/10.4315/0362-028x-53.6.489.

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Detoxification of aflatoxin contaminated foods has been a continuing challenge for the food industry. This article examines primarily the detoxification of aflatoxin B1 in foods and feeds. The sensitivity of aflatoxins to physical or chemical treatments is affected by many factors including moisture content, location of the toxins in the food, forms of the food, and interactions of the toxins with food components. Thus, it is important to understand these factors before a specific detoxification method can be recommended. In addition, the use of any applicable treatment conditions should not c

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Magoke, Krockenberger, Bryden, Alders, Mramba, and Maulaga. "Aflatoxin Contamination of Village Grains in Central Tanzania: Dietary and Agricultural Practices in Relation to Contamination and Exposure Risk." Proceedings 36, no. 1 (2019): 20. http://dx.doi.org/10.3390/proceedings2019036020.

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A study was conducted in the semi-arid Manyoni District of Central Tanzania, involving eight village communities to: (1) assess aflatoxin contamination of village grains; and (2) gain knowledge on grain food practices and habits associated with aflatoxin risk. To address the respective objectives, random immediate post-harvest (n = 134) and following 6 month or more after storage grain samples (n = 157) were screened (AFLACHECKTM -VICAM), followed by quantitative HPLC determination of samples containing ≥10 µg/kg total aflatoxins. Responses were sought from 76 randomly selected adults by a que

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Mukhtar, Fatima. "Implication of aflatoxins as potent carcinogens." Bayero Journal of Pure and Applied Sciences 12, no. 1 (2020): 39–45. http://dx.doi.org/10.4314/bajopas.v12i1.7s.

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Aspergillus species influence human and animal health directly and indirectly with a significant economic impact on the society. A. flavus and A. parasiticus are the two major species that produce aflatoxins. Several mycotoxins are reported from several other mycotoxigenic fungi of which the aflatoxins are the most toxic and damaging polyketides. Economically important crops such as maize, rice, cotton seed, peanuts, and spices are all susceptible to contamination of aflatoxin. The aim of this review is to make an extensive review and come up with ways to curtail this global challenge on how t

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Pakizeh, Mehdi, Leila Nouri, and Mohammad Hossein Azizi. "Probiotic-Based Optimization of Pistachio Paste Production and Detoxification of Aflatoxin B1 Using Bifidobacterium lactis." Journal of Food Quality 2022 (December 1, 2022): 1–31. http://dx.doi.org/10.1155/2022/2504482.

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Pistachio paste is very popular for breakfast or supper thanks to its desirable taste, flavor, and texture. One of the hazards that are directly related to agricultural practices, processing, storage, and transportation of pistachios and the byproducts is aflatoxin, which can cause irreversible effects on the consumer. Probiotics are one of the most effective and safe methods to reduce aflatoxins. The variables under study were temperature and time, aflatoxin concentration, and probiotic content. In total, 30 treatments were determined through the rotatable central composite design. This is th

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Schulz, Katharina, Christopher Pöhlmann, Richard Dietrich, Erwin Märtlbauer, and Thomas Elßner. "An Electrochemical Fiveplex Biochip Assay Based on Anti-Idiotypic Antibodies for Fast On-Site Detection of Bioterrorism Relevant Low Molecular Weight Toxins." Toxins 11, no. 12 (2019): 696. http://dx.doi.org/10.3390/toxins11120696.

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Modern threats of bioterrorism force the need for multiple detection of biothreat agents to determine the presence or absence of such agents in suspicious samples. Here, we present a rapid electrochemical fiveplex biochip screening assay for detection of the bioterrorism relevant low molecular weight toxins saxitoxin, microcystin-LR, T-2 toxin, roridin A and aflatoxin B1 relying on anti-idiotypic antibodies as epitope-mimicking reagents. The proposed method avoids the use of potentially harmful toxin-protein conjugates usually mandatory for competitive immunoassays. The biochip is processed an

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Iha, Maria H., Isaura A. Okada, Rita C. Briganti, Camila A. Mini, and Mary W. Trucksess. "Aflatoxins in Brazilian Peanut Confection." Journal of AOAC INTERNATIONAL 99, no. 3 (2016): 830–34. http://dx.doi.org/10.5740/jaoacint.15-0256.

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Abstract The study's objectives were to evaluate a method for the determination of aflatoxins (AFs) in the Brazilian peanut confection “Paçoca” and to apply the method in investigating AF concentrations in Paçoca marketed in São Paulo State throughout 2013. Results of another survey conducted between 1994 and 2002 with another method were also reported. The current method consists of immunoaffinity column cleanup, LC with postcolumn derivatization for AF fluorescence enhancement, and fluorescence determination for the toxins. The mean recovery and mean RSDr values were 88.6 and 7.9%, respectiv

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Berényi, Attila, Balázs Szabó, Tamás Meszlényi, Csaba Vágvölgyi, Beáta Tóth, and Ákos Mesterházy. "Preharvest Natural Multitoxin Contamination of Winter Wheat Genotypes in Hungary with Special Attention to Aflatoxins and HT-2 Toxin." Agriculture 14, no. 11 (2024): 2024. http://dx.doi.org/10.3390/agriculture14112024.

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Toxigenic fungi are among the most significant disease-causing agents in wheat. DON is the most common Fusarium mycotoxin, and for a long time, it was the only toxin researched. However, multitoxin data from wheat samples have drawn attention to the fact that much more toxins can be involved in the wheat toxin story than we supposed earlier. For resistance breeding, we need a more detailed approach to identify toxins that occur above the limit and identify the source of the fungal species that produces them. This study analyzed local wheat varieties for fungal infections and natural multitoxin

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Grigoryan, Anna, Tamara Abgaryan, Ruzanna Shushanyan, et al. "Histomorphological assessment of T-2 toxin, ochratoxin A, and aflatoxin B1-induced renal damage in a rat model." Ukrainian Journal of Nephrology and Dialysis, no. 2(86) (June 2, 2025): 14–23. https://doi.org/10.31450/ukrjnd.2(86).2025.02.

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Fungal toxins are a prevalent cause of food contamination and can induce pathological changes in various organs of both humans and animals. This study aimed to investigate the histomorphological changes and immune response in rat kidneys exposed to aflatoxin B1, ochratoxin A, and T-2 toxin. Methods. A total of 44 albino rats were used, divided into four groups: three groups receiving different doses of toxins (24 mg/kg of aflatoxin B1, 64 mg/kg of ochratoxin A, and 25 mg/kg of T-2 toxin) for 20 days. Kidney samples were stained with hematoxylin-eosin, and picrofuchsin along with the Giemsa and

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Rosas-Taraco, A., E. Sanchez, S. García, N. Heredia, and D. Bhatnagar. "Extracts of Agave americana inhibit aflatoxin production in Aspergillus parasiticus." World Mycotoxin Journal 4, no. 1 (2011): 37–42. http://dx.doi.org/10.3920/wmj2010.1219.

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Toxigenic fungi invade crops prior to harvest as well as during storage and produce harmful, even carcinogenic toxins such as aflatoxins. Since consumers demand safe commodities, and due to enhanced public awareness of the dangers of many synthetic fungicides, the importance of investigating alternative, natural products to control these toxigenic fungi is clear. This study investigated the effect of aqueous extracts of Agave americana on growth, conidia and aflatoxin production. Aspergillus parasiticus strains SRRC 148, SRRC 143 (Su-1), and A. parasiticus SRRC 162, a mutant (nor-) that accumu

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Aishwarya, B., G. S. Vaidyanathan, Avaya Manivannan, et al. "Detection and Biodetoxification of Aflatoxins in Food." Asian Journal of Chemistry 33, no. 10 (2021): 2260–66. http://dx.doi.org/10.14233/ajchem.2021.23315.

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Harmful agents such as toxins, chemicals and pollution are causing public health hazards around the world. The food and agriculture sectors in particular are highly sensitive to exposure to toxic waste. Among the various toxic products of microbial extraction, aflatoxin is a deadly mycotoxin produced by the species Aspergillus. Aflatoxin contamination is common in commercial foodstuffs, veterinary foods as well as in cosmetics. However, some viable strategies related to the screening and detection are considered an important response by the scientific community to prevent early-stage contamina

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GOURAMA, HASSAN, and LLOYD B. BULLERMAN. "Aspergillus flavus and Aspergillus parasiticus: Aflatoxigenic Fungi of Concern in Foods and Feeds†: A Review." Journal of Food Protection 58, no. 12 (1995): 1395–404. http://dx.doi.org/10.4315/0362-028x-58.12.1395.

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Aspergillus flavus and the closely related subspecies parasiticus have long been recognized as major contaminants of organic and nonorganic items. A. flavus, a common soil fungus, can infest a wide range of agricultural products. Some A. flavus varieties produce aflatoxins, which are carcinogenic toxins that induce liver cancer in laboratory animals. A. flavus var. flavus, A. flavus subsp. parasiticus, and A. nomius share the ability to produce aflatoxins. Identification of the A. flavus species group is mainly based on the color and macroscopic and microscopic characteristics of the fungus. A

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Murokore, Biryomumaisho Justus, Agnes Nandutu Masawi, Alex Paul Wacoo, Raphael Wangalwa, Clement Olusoji Ajayi, and Peter Vuzi California. "Aflatoxin Susceptible Food Consumption Frequency, Prevalence, and Levels in Household Foodstuffs in Southwestern Uganda." Journal of Food Quality 2023 (January 21, 2023): 1–7. http://dx.doi.org/10.1155/2023/4769432.

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Contamination of household foodstuffs by aflatoxins has been associated with many illnesses, especially hepatocellular cancer and malnutrition. Aflatoxins are toxins produced by fungi, especially Aspergillus flavus and Aspergillus parasiticus, usually found in food. Literature concerning the S.W. Ugandan foods that are the main aflatoxicosis route and therefore need most aflatoxin preventive measure is scanty. The current study determined the aflatoxin-susceptible food consumption frequency, prevalence, and levels of aflatoxins in selected foodstuffs in households in S.W. Uganda to establish t

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Akinola, Stephen Abiola, Collins Njie Ateba, and Mulunda Mwanza. "Polyphasic Assessment of Aflatoxin Production Potential in Selected Aspergilli." Toxins 11, no. 12 (2019): 692. http://dx.doi.org/10.3390/toxins11120692.

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This study investigated the aflatoxin production potentials of selected fungi using a polyphasic approach. Internally transcribed spacer region of the fungi was amplified using the polymerase chain reaction. Forty-five Aspergillus strains were further assessed for aflatoxin production using the conventional methods such as growth on yeast extract sucrose, β-cyclodextrin neutral red desiccated coconut agar (β-CNRDCA); expression of the aflatoxin regulatory genes and the use of both thin-layer chromatography (TLC) and high-performance liquid chromatography (HPLC). A large proportion (82.22%) of

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Chelenga, Madalitso, Limbikani Matumba, Muloongo C. Sitali, et al. "Are Aflatoxin Residues in Chicken Products a Real or Perceived Human Dietary Risk?" Toxins 17, no. 4 (2025): 179. https://doi.org/10.3390/toxins17040179.

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Aflatoxin is a health threat to humans and domesticated animals. Chickens are often fed aflatoxin-contaminated grain and may retain some toxins in muscle, eggs, and other tissues. A critical food safety question is whether tissues from contaminated birds pose a threat to the humans that consume them. We evaluated literature published from 1984 to 2023 to determine the level of aflatoxin residues retained in chicken eggs, muscles, livers, gizzards, and hearts. In the studies evaluated (n = 33), ~8100 chickens in 334 trials were fed feed contaminated with 0.1–6400 µg/kg of aflatoxins for 7–180 d

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Gobikanila, K., and P. R. Jeyaramraja. "The use of silver nanoparticles against aflatoxin contamination in crops – mechanism, challenges and future scope." World Mycotoxin Journal 17, no. 3-4 (2024): 161–76. https://doi.org/10.1163/18750796-bja10012.

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Abstract Certain Aspergillus spp. release harmful byproducts known as aflatoxins. These carcinogenic toxins contaminate crops, such as groundnut, maize, and rice. This contamination poses a significant health risk and economic burden. Current control methods have limitations. This review explores the potential of silver nanoparticles (AgNPs) as a novel strategy to mitigate aflatoxin contamination (AC). The review highlights the advantages of AgNPs, such as (1) antimicrobial properties against Aspergillus flavus and Aspergillus parasiticus, the aflatoxin producers; (2) effectiveness at concentr

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Lew, Ker, Yu Lee Leyau, Ping Shen, et al. "First Total Diet Study of Aflatoxins in Singapore: Exposure Risk, High-Risk Foods, and Public Health Implications." Toxins 17, no. 7 (2025): 324. https://doi.org/10.3390/toxins17070324.

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Dietary exposure of Singapore population to foodborne and natural toxins was estimated through Total Diet Study (TDS) approach. Among the common mycotoxins and plant toxins studied, such as aflatoxins, ochratoxin A, zearalenone, deoxynivalenol, and fumonisins, aflatoxins were identified with food safety concerns. Aflatoxin occurrence was determined in 642 commonly consumed foods, with a detection rate of 4%, and a mean concentration of 0.01–0.07 µg/kg. Dietary exposure and risk assessment of aflatoxins for the general population revealed a mean estimated daily intake (EDI) of 0.0002–0.002 ng/k

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Wuiya, Christina Zakayo, Valerian C. K. Silayo, Frida Nyamete, and Ramadhani Omari Majubwa. "ASSESSMENT OF FARMER'S AWARENESS IN HARVESTING AND POSTHARVEST HANDLING PRACTICES FOR MANAGEMENT OF AFLATOXINS ON MAIZE IN MOROGORO REGION." International Journal of Agriculture, Environment and Bioresearch 07, no. 05 (2022): 36–49. http://dx.doi.org/10.35410/ijaeb.2022.5762.

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Aflatoxins are toxins produced by certain strains of Aspergillus flavus that are found in several crops. This toxin is produced by Aspergillus flavus in food and feeds results in adverse health effects for humans and animals, as well as economic barriers to farmers and countries. This study aimed to assess the awareness of farmers in harvesting and postharvest handling practices for the management of Aflatoxin in maize. The assessment was conducted using questionnaire to capture data on bio-data information, farmer’s awareness on aflatoxin contamination, harvesting time, post-harvesting practi

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Prashant, B. Dabhi* Digjay V. Kabariya and Ritu J. Patel. "Mycotoxicosis In Poultry." Science World a monthly e magazine 2, no. 12 (2022): 2122–24. https://doi.org/10.5281/zenodo.7437292.

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Mycotoxicosis is mainly a disease of broiler birds. The major toxins of poultry importance include Aflatoxin, Ochratoxin, Citrinin, Oosporin, Trichothecene toxin etc. In broiler birds, this disease is caused by the use of excessively moist corn and soybean grains contaminated with fungi or by storing the grains for more days in the farm, causing the development of fungi that produce aflatoxin or ochratoxin and the production of mycotoxin. The fungi producing mycotoxins have very simple requirements for existence. Usually, high moisture grains, insect damaged grains, sweating of feed ingredient

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Eze, U. A., M. N. Routledge, F. E. Okonofua, J. Huntriss, and Y. Y. Gong. "Mycotoxin exposure and adverse reproductive health outcomes in Africa: a review." World Mycotoxin Journal 11, no. 3 (2018): 321–39. http://dx.doi.org/10.3920/wmj2017.2261.

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It is well established that mycotoxin exposure can have adverse effects on reproductive health resulting to poor reproductive potential. The most studied mycotoxin in relation to poor reproductive health in humans is aflatoxin, although fumonisins, trichothecenes and zearalenone have also been reported to impair reproductive function and cause abnormal foetal development. These potent fungal toxins contaminate many food products making them a prominent agricultural, food safety and public health challenge, especially in Africa due to little or lack of mycotoxin regulation in agricultural produ

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Sakudo, Akikazu, and Yoshihito Yagyu. "Degradation of Toxins Derived from Foodborne Pathogens by Atmospheric-Pressure Dielectric-Barrier Discharge." International Journal of Molecular Sciences 25, no. 11 (2024): 5986. http://dx.doi.org/10.3390/ijms25115986.

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Foodborne diseases can be attributed not only to contamination with bacterial or fungal pathogens but also their associated toxins. Thus, to maintain food safety, innovative decontamination techniques for toxins are required. We previously demonstrated that an atmospheric-pressure dielectric-barrier discharge (APDBD) plasma generated by a roller conveyer plasma device is effective at inactivating bacteria and fungi in foods. Here, we have further examined whether the roller conveyer plasma device can be used to degrade toxins produced by foodborne bacterial pathogens, including aflatoxin, Shig

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SENYUVA, H. Z., J. GILBERT, S. OZCAN, and U. ULKEN. "Survey for Co-occurrence of Ochratoxin A and Aflatoxin B1 in Dried Figs in Turkey by Using a Single Laboratory-Validated Alkaline Extraction Method for Ochratoxin A." Journal of Food Protection 68, no. 7 (2005): 1512–15. http://dx.doi.org/10.4315/0362-028x-68.7.1512.

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A survey was carried out to determine the co-occurrence of ochratoxin A and aflatoxin B1 in dried figs from Turkey. Samples from two seasons of crops (2003 and 2004) intended for export to the European Union and the 2004 crop obtained from the domestic Turkish market were analyzed. Affinity column cleanup methods were employed for determining separately ochratoxin A and aflatoxin B1, but for ochratoxin A an alkaline extraction procedure was employed (in contrast to the conventionally employed acidic extraction), which gave consistently higher toxin recovery. In-house validation of the ochratox

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Obasi, Sebastian C. "Effects of Scopoletin and Aflatoxin on B1 on Bovine Hepatic Mitochondrial Respitatory Complexes, 2: a-Ketoglutarate Cytochrome c and Succinate Cytochrome c Reductases." Zeitschrift für Naturforschung C 56, no. 3-4 (2001): 278–82. http://dx.doi.org/10.1515/znc-2001-3-418.

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Abstract The in vitro effects of the toxin coumarin compounds scopoletin and aflatoxin B1 (AFB1) on bovine (Bos indicus) hepatic mitochondrial respiratory complex III enzymes, succinate cytochrome c and a-ketoglutarate cytochrome c reductases, were examined. Kinetic studies on the interaction of the toxins with the enzymes were also carried out. The results showed that although the observed inhibitory and stimulatory effects of the two toxins were consistent with the changes in the kinetic parameters (Km and Vmax values), these parameters were not consistent with the observed effects of the to

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Mahmood Al-Hayali, Huda B., Abdulkarim S. Hasan Alnuaimi, and Rayya G. Al-Sultan. "Evaluation Antifungal of Banana Peel Extracts on Aspergillus flavus Growth and Aflatoxin Production Using (HPLC) Analysis." IOP Conference Series: Earth and Environmental Science 1487, no. 1 (2025): 012007. https://doi.org/10.1088/1755-1315/1487/1/012007.

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Abstract This study aimed to use high-performance liquid chromatography (HPLC) to investigate the effect of banana peel extracts derived from alcohol and water on the growth of the aflatoxins-producing Aspergillus flavus fungus. On PDA medium, we isolated a typical strain of Acinetobacter flavus and brought it to life. We scoured the local markets for banana peel samples. Aflatoxin-Producing Ability (APA) and Aspergillus flavus and Parasiticus agar (AFPA) were used to identify the isolated strain of Aspergillus flavus because they permitted the fungus to thrive on differential media. We used b

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Kamala, A., C. Shirima, B. Jani, et al. "Outbreak of an acute aflatoxicosis in Tanzania during 2016." World Mycotoxin Journal 11, no. 3 (2018): 311–20. http://dx.doi.org/10.3920/wmj2018.2344.

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In June 2016, an outbreak of an unknown disease was reported to affect clusters of families in two regions of the central part of Tanzania. A rapid epidemiological survey was conducted in the affected villages, with a detailed house-to-house survey in selected households. A total of 68 cases occurred between 14 May and 14 November 2016, of which 20 died, making a case fatality rate of 30%. Over 50% of the cases were below the age of 15 years. The cases presented with jaundice (n=60), abdominal pain (n=59), vomiting (n=56), diarrhoea (n=34) and ascites (n=32). The responsible food item appeared

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Baheeja A.Hmood Al-Khalidi, Hayder Kamil Jabbar Al-Kaabi, and Khatam Ibrahem Al-Mhnna. "Detection of Aflatoxin B1 in secondary school students in Al-Diwanyia city." International Journal of Research in Pharmaceutical Sciences 11, no. 1 (2020): 684–87. http://dx.doi.org/10.26452/ijrps.v11i1.1877.

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The purpose of this study is to investigate mycotoxin (Aflatoxin B1) in high school student blood samples. Thus, 350 blood samples were collected randomly from students in various schools in Al-diwanyia city, and then toxin was detected using ELIZA method. The results showed 287 ( 82% ) of student were had aflatoxin in their blood in a different concentration varying from 2.301 to 3.245 ng/ml and these concentrations were high (2.610 to 3.245) n/L in male rather than female (2.301 to 2.541) ng/L. Intrahepatic AFTs-B1 is activated by the enzymes p450 hemogenic protein, which is reborn into AFTs

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Mishra, Kundan Kumar, Vikram Narayanan Dhamu, Sriram Muthukumar, and Shalini Prasad. "Portable Real-Time Electrochemical Sensing System for the Detection of Mycotoxin." ECS Meeting Abstracts MA2025-01, no. 60 (2025): 2848. https://doi.org/10.1149/ma2025-01602848mtgabs.

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The detection of foodborne toxins, such as Aflatoxin B1 and Zearalenone, poses a critical global health challenge due to their detrimental effects on food safety. Traditional culture-based detection methods often fall short in terms of sensitivity and efficiency, emphasizing the need for innovative and rapid detection technologies. This study introduces a portable, non-faradaic electrochemical sensing platform tailored for the fast and precise detection of these toxins in corn flour. The platform, featuring a rapid assay time of approximately 5 minutes, utilizes antibodies specifically designe

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Bhatnagar, D., K. Rajasekaran, G. Payne, R. Brown, J. Yu, and T. Cleveland. "The 'omics' tools: genomics, proteomics, metabolomics and their potential for solving the aflatoxin contamination problem." World Mycotoxin Journal 1, no. 1 (2008): 3–12. http://dx.doi.org/10.3920/wmj2008.x001.

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Aflatoxins are highly carcinogenic secondary metabolites produced primarily by the fungi Aspergillus flavus and Aspergillus parasiticus. Aflatoxin contamination of food and feed is an age old problem of particular concern over the last four decades. Now, for the first time control measures for this problem appear within reach. For practical and sustainable control of aflatoxin contamination to be realised, however, additional information is needed rather rapidly, particularly for understanding the specific molecular factors (both in the plant and the fungus) involved during host plant-fungus i

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Gao, Ya-Nan, Chen-Qing Wu, Jia-Qi Wang, and Nan Zheng. "Metabolomic Analysis Reveals the Mechanisms of Hepatotoxicity Induced by Aflatoxin M1 and Ochratoxin A." Toxins 14, no. 2 (2022): 141. http://dx.doi.org/10.3390/toxins14020141.

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Aflatoxin M1 (AFM1) is the only toxin with the maximum residue limit in milk, and ochratoxin A (OTA) represents a common toxin in cereals foods. It is common to find the co-occurrence of these two toxins in the environment. However, the interactive effect of these toxins on hepatoxicity and underlying mechanisms is still unclear. The liver and serum metabolomics in mice exposed to individual AFM1 at 3.5 mg/kg b.w., OTA at 3.5 mg/kg b.w., and their combination for 35 days were conducted based on the UPLC-MS method in the present study. Subsequent metabolome on human hepatocellular liver carcino

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Marangu, Victor Mwiti, Beatrice Gisemba, and Rose Juma. "Aflatoxin Analysis in Staple Food Cereals and Assessment of Households’ Awareness on its Management in Tharaka-Nithi County, Kenya." International Journal of Professional Practice 8, no. 1 (2020): 38–49. https://doi.org/10.71274/ijpp.v8i1.57.

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Aflatoxins are naturally occurring harmful toxins produced by the fungi Aspergillus flavus and Aspergillus parasiticus. Aflatoxin contamination is a cross-boundary and multifaceted problem that requires participation and involvement of both private and public stakeholders. Agriculture is the main economic activity of Tharaka-Nithi County, yet it is among the hot spots of aflatoxin in Kenya. The county is extremely vulnerable to climate-related risks; however, there is lack of local data on aflatoxin contamination to inform interventions chiefly due to lack of local research, testing facilities

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