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Journal articles on the topic 'Aflatoxin'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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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2

Surtini, Nentin, Nia Yuliani, and Agus Susanto. "PENGIKATAN AFLATOKSIN B1 DENGAN HASIL EKSTRAKSI UMBI ILES-ILES (Amorpophallus oncophylus) SECARA INVITRO." JURNAL SAINS NATURAL 5, no. 2 (2019): 114. http://dx.doi.org/10.31938/jsn.v5i2.262.

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Aflatoksin B1 Binding with Tubers of Iles-Iles (Amorpophallus oncophylus) Extract on InvitroAnimal feed plays an important role in determining livestock productivity and food security for humans. Animal feed produced by the animal feed industry is still corn-soya based, its raw material composition is dominated by soybean and corn meal, which is easily contaminated with aflatoxin. Aflatoxin compounds known to cause disruption to both animals and humans, because it is carcinogenic. Some aflatoxin binding methods have been using glucomannan containing yeast product (GYP), hydrated sodium calcium

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3

Abdeta, Debela, and Samuel Milki. "Public health impact of Aflatoxin." Journal of Bacteriology & Mycology: Open Access 11, no. 1 (2023): 34–39. http://dx.doi.org/10.15406/jbmoa.2023.11.00340.

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Aflatoxin is a naturally occurring food contaminant. The aflatoxins produced by aflatoxic fungi include B1, B2, G1 and G2, as well as two extra metabolic products, M1 and M2, which are significant as food and feed contaminants. The presence of aflatoxins in foods is also affected by insect activity, poor timing of harvest, heavy rainfall at harvest and post-harvest and inadequate drying of the crop before storage, as well as humidity, temperature, and aeration in the drying and storage process. This study aims to review the potential effects of aflatoxin on public health. People can be exposed

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4

Chang, Wei Lin, Hazizi Abu Saad, Rosita Jamaluddin, and Mohd Redzwan Sabran. "Aflatoxin Occurrence, Food Regulations, Dietary Exposure, and Risk Assessment: A Mini Review from the Malaysian Perspective." JANUARY 2023 19, no. 1 (2023): 296–306. http://dx.doi.org/10.47836/mjmhs.19.1.38.

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Aflatoxins are ubiquitous and occur in food. Exposure to aflatoxins seriously impact the health of human and animal. It is concerning especially when aflatoxins are odourless, colourless, and tasteless that hardly be detected through naked eyes. Ingestion of aflatoxin-contaminated food contributes the major route of exposure. The present review is an update on the aflatoxin occurrence in food, aflatoxin regulations in food, and recent risk assessment of aflatoxin exposure in Malaysia. Peanuts and chili were more prone to aflatoxin contamination in Malaysia. The extreme weather experienced in M

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5

Yabe, Kimiko, Miki Nakamura, and Takashi Hamasaki. "Enzymatic Formation of G-Group Aflatoxins and Biosynthetic Relationship between G- and B-Group Aflatoxins." Applied and Environmental Microbiology 65, no. 9 (1999): 3867–72. http://dx.doi.org/10.1128/aem.65.9.3867-3872.1999.

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ABSTRACT We detected biosynthetic activity for aflatoxins G1 and G2 in cell extracts of Aspergillus parasiticusNIAH-26. We found that in the presence of NADPH, aflatoxins G1 and G2 were produced fromO-methylsterigmatocystin and dihydro-O-methylsterigmatocystin, respectively. No G-group aflatoxins were produced from aflatoxin B1, aflatoxin B2, 5-methoxysterigmatocystin, dimethoxysterigmatocystin, or sterigmatin, confirming that B-group aflatoxins are not the precursors of G-group aflatoxins and that G- and B-group aflatoxins are independently produced from the same substrates (O-methylsterigmat

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6

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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7

Kyalo, Winfred Muthini, Joshua Orungo Onono, Jackson Nyarongi Ombui, Peter Baaro Gathura, Johnson Nduhiu Gitahi, and Penina Afwande Ateku. "Aflatoxin Contamination of Maize from Small-Scale Farms Practicing Different Artisanal Control Methods in Kitui, Kenya." Journal of Food Quality 2023 (October 16, 2023): 1–11. http://dx.doi.org/10.1155/2023/3501819.

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Aflatoxin contamination of maize is a threat to food security and public health for households that depend on farming in developing countries. The objective of this study was to determine levels of total aflatoxins in maize from farms adopting different artisanal aflatoxin control methods. A cross-sectional study was conducted with 315 maize farmers who provided maize samples for aflatoxin analysis and additional data on artisanal aflatoxin control methods applied at farm level. Maize grains were ground, and levels of aflatoxins were determined using competitive enzyme-linked immunosorbent ass

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8

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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9

Ozer, H., H. I. Oktay Basegmez, T. B. Whitaker, A. B. Slate, and F. G. Giesbrecht. "Sampling dried figs for aflatoxin – Part 1: variability associated with sampling, sample preparation, and analysis." World Mycotoxin Journal 10, no. 1 (2017): 31–40. http://dx.doi.org/10.3920/wmj2016.2052.

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The variability associated with the aflatoxin test procedure used to estimate aflatoxins in bulk shipments of dried figs was investigated. Sixteen 10 kg laboratory samples were taken from each of twenty commercial bulk lots of dried figs suspected of aflatoxin contamination. Two 55 g test portions were taken from each comminuted laboratory sample using water-slurry comminution methods. Finally, two aliquots from the test portion/solvent blend were analysed for both aflatoxin B1 and total aflatoxins. The total variance associated with testing dried figs for aflatoxins was measured and partition

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10

Kumar, Vishal, Ashutosh Bahuguna, Srinivasan Ramalingam, et al. "Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms in Doenjang during a One-Year Fermentation." Journal of Fungi 8, no. 2 (2022): 190. http://dx.doi.org/10.3390/jof8020190.

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Meju, a raw material for doenjang preparation, is highly vulnerable to aflatoxin-producing fungi. The aim of this study was to evaluate the effect of a one-year fermentation on aflatoxins and aflatoxin-producing fungi in doenjang spiked with aflatoxins B1, G1, B2, and G2 and inoculated with toxigenic Aspergillus flavus. A significant reduction in aflatoxins was observed after a year of fermentation, measuring 92.58%, 100%, 98.69%, and 100% of B1, G1, B2, and G2, respectively. After a year of fermentation, 6.95 ± 3.64 µg/kg of total aflatoxin was detected, which represents a 97.88% reduction in

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11

Lin, X., X. Hu, Y. Zhang, Y. Xia, and M. Zhang. "Bioaccessibility in daily diet and bioavailability in vitro of aflatoxins from maize after cooking." World Mycotoxin Journal 12, no. 2 (2019): 173–81. http://dx.doi.org/10.3920/wmj2018.2350.

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Bioavailability is not a constant percentage of a contaminant in food but is affected by many factors, such as food type, treatment, diet structure and interaction with other compounds. To evaluate these influences, we measured the bioaccessibility of aflatoxins from nine naturally polluted maize samples, collected from southeast China, using an in vitro digestion model, and analysed the intestinal transport of aflatoxins by a Caco-2 cell model. Steam cooking treatment could reduce the aflatoxin levels in maize bread. The degradation rates of aflatoxin B1, aflatoxin B2, aflatoxin G1, and aflat

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12

Anastasia, Y., R. Maryam, R. Widiastuti, and Dalilah. "Aflatoxins contamination in duck feedstuffs collected from Indramayu District." IOP Conference Series: Earth and Environmental Science 1253, no. 1 (2023): 012130. http://dx.doi.org/10.1088/1755-1315/1253/1/012130.

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Abstract Aflatoxins are secondary metabolites produced by Aspergillus fungi. Feed exposure to aflatoxins may cause a decreased immune system and low productivity outcomes in poultry. This study conducted a limited survey to determine aflatoxin contaminations in feedstuff. 34 feed samples were analyzed to determine aflatoxin B1, aflatoxin B2, aflatoxin G1, and aflatoxin G2 using High-Performance Liquid Chromatography (HPLC) fluorescent detector. Aflatoxins were extracted from feed samples using acetonitrile : water (84:16,v/v), purified with a solid phase extraction (SPE) column, and detected t

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13

Olsen, M., P. Johnsson, T. Möller, R. Paladino, and M. Lindblad. "Aspergillus nomius, an important aflatoxin producer in Brazil nuts?" World Mycotoxin Journal 1, no. 2 (2008): 123–26. http://dx.doi.org/10.3920/wmj2008.1032.

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The relationship between aflatoxin B1 and G1 was examined in samples from 199 aflatoxin contaminated lots of inshell Brazil nuts imported to Europe. In most of the samples, the relationship between B1 and G1 were approximately 50/50 indicating that the major responsible aflatoxin producing fungi cannot be Aspergillus flavus, which produces solely B aflatoxins. Fungal strains were isolated from two batches of Brazil nuts and isolates of both A. nomius and A. flavus could be identified. The A. nomius isolates were good producers of both B and G aflatoxins, while the A. flavus strains only produc

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14

Leszczyńska, J., J. MasŁowska, A. Owczarek, and U. Kucharska. "Determination of aflatoxins in food products by the ELISA method." Czech Journal of Food Sciences 19, No. 1 (2013): 8–12. http://dx.doi.org/10.17221/6567-cjfs.

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To determine the total content of aflatoxins, aflatoxin B1&nbsp;and aflatoxin M1&nbsp;in food the ELISA method was used. Milk, dairy products and cereal samples were mainly investigated. A few samples were found to be contaminated with aflatoxins. A great usability of the ELISA method for aflatoxin determination in food was established. Selectivity and sensitivity of the method is reported.

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15

Varga, J., J. Frisvad, and R. Samson. "A reappraisal of fungi producing aflatoxins." World Mycotoxin Journal 2, no. 3 (2009): 263–77. http://dx.doi.org/10.3920/wmj2008.1094.

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Aflatoxins are decaketide-derived secondary metabolites which are produced by a complex biosynthetic pathway. Aflatoxins are among the economically most important mycotoxins. Aflatoxin B1 exhibits hepatocarcinogenic and hepatotoxic properties, and is frequently referred to as the most potent naturally occurring carcinogen. Acute aflatoxicosis epidemics occur in several parts of Asia and Africa leading to the death of several hundred people. Aflatoxin production has incorrectly been claimed for a long list of Aspergillus species and also for species assigned to other fungal genera. Recent data

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16

Ismail, Ahmed Mahmoud, Muhammad Hassan Raza, Naseem Zahra, Rafiq Ahmad, Yasar Sajjad, and Sabaz Ali Khan. "Aflatoxins in Wheat Grains: Detection and Detoxification through Chemical, Physical, and Biological Means." Life 14, no. 4 (2024): 535. http://dx.doi.org/10.3390/life14040535.

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Wheat (Triticum aestivum L.) is an essential food crop in terms of consumption as well as production. Aflatoxin exposure has a widespread public health impact in economically developing nations, so there is a need to establish preventive techniques for these high-risk populations. Pre-harvest and post-harvest practices are the two strategies used to control aflatoxin contamination, which include the use of genetically modified crops that show resistance against Aspergillus infection, the use of pesticides, changing the planting and harvesting time of crops, and physical, chemical, and biologic

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17

Stroka, Joerg, Elke Anklam, Urban Jörissen, et al. "Immunoaffinity Column Cleanup with Liquid Chromatography Using Post-Column Bromination for Determination of Aflatoxins in Peanut Butter, Pistachio Paste, Fig Paste, and Paprika Powder: Collaborative Study." Journal of AOAC INTERNATIONAL 83, no. 2 (2000): 320–40. http://dx.doi.org/10.1093/jaoac/83.2.320.

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Abstract A collaborative study was conducted to evaluate the effectiveness of an immunoaffinity column cleanup liquid chromatography (LC) method for the determination of aflatoxin B1 and total aflatoxins at European regulatory limits. The test portion is extracted with methanol–water (8 + 2) for dried figs and paprika, and with methanol–water (8 + 2) plus hexane (or cyclohexane) for peanut butter and pistachios. The sample extract is filtered, diluted with phosphate buffer saline, and applied to an immunoaffinity column. The column is washed with water and the aflatoxins are eluted with methan

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18

Nazhand, Amirhossein, Alessandra Durazzo, Massimo Lucarini, Eliana B. Souto, and Antonello Santini. "Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds." Foods 9, no. 5 (2020): 644. http://dx.doi.org/10.3390/foods9050644.

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Mycotoxin contamination continues to be a food safety concern globally, with the most toxic being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result in the contamination of foods, which affects the liver, immune system and reproduction after infiltration into human beings and animals. There are numerous reports on aflatoxins focusing on achieving appropriate methods for quantification, precise detection and control in order to ensure consumer safety. In 2012, the International Agency for Research on Cancer (IARC) classified aflatoxins B1, B2, G1, G2,

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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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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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21

P. Tito, Goodluck, Jovin K. Mugula, and Richard Raphael Madege. "A REVIEW OF SELECTED PREHARVEST MANAGEMENT OPTIONS OF ASPERGILLUS FLAVUS AND AFLATOXIN CONTAMINATION OF MAIZE IN TANZANIA." International Journal of Agriculture, Environment and Bioresearch 07, no. 05 (2022): 65–74. http://dx.doi.org/10.35410/ijaeb.2022.5764.

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Maize (Zea mays L.) is a staple food in Tanzania, but it is often susceptible to aflatoxin contamination caused by the Aspergillus flavus fungi. Aflatoxin contamination in crops is influenced by insufficient knowledge of pre-harvest management practices. Due to the toxic nature of aflatoxins, their proportions and concentrations in various food ingredients are subject to strict regulations in developed countries. The contamination resulting from aflatoxins remains one of the critical mycotoxin challenges in Tanzania because it affects food safety, security, trade, and human health. Either, an

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22

Takao, Asai, Tsuchiya Yasuo, Okano Kiyoshi, et al. "Aflatoxin Contamination of Red Chili Pepper From Bolivia and Peru, Countries with High Gallbladder Cancer Incidence Rates." Asian Pacific J Cancer Prev 13, no. 10 (2015): 5167–70. https://doi.org/10.7314/APJCP.2012.13.10.5167.

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Chilean red chili peppers contaminated with aflatoxins were reported in a previous study. If the development of gallbladder cancer (GBC) in Chile is associated with a high level of consumption of aflatoxin-contaminated red chili peppers, such peppers from other countries having a high GBC incidence rate may also be contaminated with aflatoxins. We aimed to determine whether this might be the case for red chili peppers from Bolivia and Peru. A total of 7 samples (3 from Bolivia, 4 from Peru) and 3 controls (2 from China, 1 from Japan) were evaluated. Aflatoxins were extracted with acetonitrile:

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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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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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Wokorach, Godfrey, Sofie Landschoot, Amerida Lakot, et al. "Characterization of Ugandan Endemic Aspergillus Species and Identification of Non-Aflatoxigenic Isolates for Potential Biocontrol of Aflatoxins." Toxins 14, no. 5 (2022): 304. http://dx.doi.org/10.3390/toxins14050304.

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Acute stunting in children, liver cancer, and death often occur due to human exposure to aflatoxins in food. The severity of aflatoxin contamination depends on the type of Aspergillus fungus infecting the crops. In this study, Aspergillus species were isolated from households’ staple foods and were characterized for different aflatoxin chemotypes. The non-aflatoxigenic chemotypes were evaluated for their ability to reduce aflatoxin levels produced by aflatoxigenic A. flavus strains on maize grains. Aspergillus flavus (63%), A. tamarii (14%), and A. niger (23%) were the main species present. Th

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Kumari, Archana, Medha Jyoti, Maneesh Kumar, and Ratnesh Kumar. "Streptomyces tetracycline’s computational behavior against polyketide synthase of aflatoxigenic fungi." IP International Journal of Medical Microbiology and Tropical Diseases 9, no. 2 (2023): 85–91. http://dx.doi.org/10.18231/j.ijmmtd.2023.017.

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produces a variety of bioactive compounds that prevent fungal growth, including aflatoxins. Aflatoxigenic fungi ( and ) are being researched concerning spp. and can prevent the spread of aflatoxins-producing fungi. Aflatoxin-degrading enzymes, which can convert poisonous aflatoxins into less dangerous compounds, are also produced by spp. The processes through which these microorganisms can be used to reduce aflatoxins in food and agricultural systems are still the subject of active research. To evaluate the novelty of tetracycline against the biosynthesis of aflatoxin in aflatoxigenic fungi vi

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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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L.Ch., Burak, and N.V. Samankova. "APPLICATION OF MODERN TECHNOLOGIES AND PROBIOTICS FOR DEACTIVATION OF AFLATOXIN IN FOOD PRODUCTS. REVIEW." Deutsche internationale Zeitschrift für zeitgenössische Wissenschaft 88 (September 18, 2024): 10–13. https://doi.org/10.5281/zenodo.13785646.

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The article provides a detailed review of recent studies examining the role of probiotics in the degradation of aflatoxins, highly toxic compounds in food that pose significant health risks. Regulatory standards for aflatoxin levels in foodstuffs have been established to protect public health. Various methods—chemical, physical, and biological—have been developed for decontaminating and detoxifying aflatoxins. Among biological methods, probiotics have shown substantial potential in decontaminating aflatoxins. Studies indicate that probiotics can reduce the bioavailability of a

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Leite, F. M. N., Leite de Souza, J. M. L. de Souza, C. B. da C. Cartaxo, V. de S. Álvares, and C. R. da Cunha. "Incidence of Aspergillus flavus, Aspergillus parasiticus and aflatoxins in Brazil nuts in the Amazon forest environment." World Mycotoxin Journal 7, no. 2 (2014): 199–205. http://dx.doi.org/10.3920/wmj2012.1488.

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This work aimed to evaluate, in the Amazon Forest environment, the effect of time on contamination of Brazil nuts with Aspergillus flavus, Aspergillus parasiticus and aflatoxins after falling of the pods. Samples were collected at three different times and analysed for water activity, potentially aflatoxigenic fungi A. flavus and A. parasiticus, other fungi and aflatoxins. The mean values for the parameters tested were: water activity 0.98; A. flavus and A. parasiticus 1.3×101 colony forming units (cfu)/g; other fungi 3.2×103 cfu/g; aflatoxin B1 0.073 μg/kg, aflatoxin B2 0.009 μg/kg, aflatoxin

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Yan, Chunlei, Qi Wang, Qingli Yang, and Wei Wu. "Recent Advances in Aflatoxins Detection Based on Nanomaterials." Nanomaterials 10, no. 9 (2020): 1626. http://dx.doi.org/10.3390/nano10091626.

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Aflatoxins are the secondary metabolites of Aspergillus flavus and Aspergillus parasiticus and are highly toxic and carcinogenic, teratogenic and mutagenic. Ingestion of crops and food contaminated by aflatoxins causes extremely serious harm to human and animal health. Therefore, there is an urgent need for a selective, sensitive and simple method for the determination of aflatoxins. Due to their high performance and multipurpose characteristics, nanomaterials have been developed and applied to the monitoring of various targets, overcoming the limitations of traditional methods, which include

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Senyuva, Hamide Z., and John Gilbert. "Immunoaffinity Column Cleanup with Liquid Chromatography Using Post-Column Bromination for Determination of Aflatoxins in Hazelnut Paste: Interlaboratory Study." Journal of AOAC INTERNATIONAL 88, no. 2 (2005): 526–35. http://dx.doi.org/10.1093/jaoac/88.2.526.

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Abstract An interlaboratory study was conducted to evaluate the effectiveness of an immunoaffinity column cleanup liquid chromatography (LC) method for determination of aflatoxin B1 and total aflatoxins in hazelnut paste at European regulatory limits. The test portion was extracted with methanol–water (6 + 4). The extract was filtered, diluted with phosphate-buffered saline (PBS) solution to a specified solvent concentration, and applied to an immunoaffinity column containing antibodies specific to aflatoxins. The aflatoxins were removed from the immunoaffinity column with methanol, and then q

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Diprossimo, Vincent P., and Emil G. Malek. "Comparison of Three Methods for Determining Aflatoxins in Melon Seeds." Journal of AOAC INTERNATIONAL 79, no. 6 (1996): 1330–35. http://dx.doi.org/10.1093/jaoac/79.6.1330.

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Abstract The suitability of 3 methods for determining aflatoxins in melon seeds was examined. The first 2 are the Contaminants Branch (CB) method and the Best Foods (BF) method, both official methods for determining aflatoxins in peanuts and peanut products. The third method, the modified CB method–Rapid Modification of the Cottonseed (CB-RCSMod) method, devised in this work, was derived by combining steps from the CB method and the Rapid Modification of the Cottonseed method. The CB method was superior to the other 2 methods for quantitation of aflatoxins. It gave better recoveries and cleane

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Almaghrabi, Merfat Abdulrahman. "The Occurrence of Aflatoxins in Date Palm (Phoenix dactylifera L.) Worldwide." Journal of Food Quality 2022 (March 7, 2022): 1–9. http://dx.doi.org/10.1155/2022/1326861.

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Due to global warming, the risk of aflatoxins exposure through the consumption of contaminated food has increased. Aflatoxins pose serious health hazards to humans’ and animals’ health because of their carcinogenic, mutagenic, and teratogenic properties and their immunosuppressive effects. Aflatoxin contamination in various agricultural commodities has attracted much attention worldwide. Date palm fruits are among these important commodities that are vulnerable to fungal contamination and consequent aflatoxins production. Furthermore, dates are often consumed directly without any further proce

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Jiang, Yun, Ibukun M. Ogunade, Diwakar Vyas, and Adegbola T. Adesogan. "Aflatoxin in Dairy Cows: Toxicity, Occurrence in Feedstuffs and Milk and Dietary Mitigation Strategies." Toxins 13, no. 4 (2021): 283. http://dx.doi.org/10.3390/toxins13040283.

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Aflatoxins are poisonous carcinogens produced by fungi, mainly Aspergillus flavus and Aspergillus parasiticus. Aflatoxins can contaminate a variety of livestock feeds and cause enormous economic losses, estimated at between US$52.1 and US$1.68 billion annually for the U.S. corn industry alone. In addition, aflatoxin can be transferred from the diet to the milk of cows as aflatoxin M1 (AFM1), posing a significant human health hazard. In dairy cows, sheep and goats, chronic exposure to dietary aflatoxin can reduce milk production, impair reproduction and liver function, compromise immune functio

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Petrov, Roman, and Oleksiy Pidlubniy. "Aflatoxicosis of crucians: experimental treatment and biological value of fish." EUREKA: Life Sciences, no. 2 (April 1, 2021): 25–31. http://dx.doi.org/10.21303/2504-5695.2021.001754.

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The aim of this study was to investigate a possibility to decrease a toxic influence of aflatoxin on the fish organism and veterinary-sanitary evaluation of fish, fed by a pure fodder, aflatoxin and ketoconazole+aflatoxin. Fish aflatoxicoses cause essential losses at fish growing using industrial production technologies. It is characterized by decreasing weight gains and increasing kill of commodity fish, worsening fodder conversion. Farmers often use fodders of own production, without conducting laboratory studies, and don’t know about aflatoxins. At the same time because of different r

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Ariti, Kebede, and Belay Tadesse. "Harnessing Probiotics to Combat Aflatoxin: A Natural Approach to Food Safety: A Review." International Journal of Biomedical Engineering and Clinical Science 10, no. 1 (2024): 9–17. https://doi.org/10.11648/j.ijbecs.20241001.12.

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Aflatoxins, toxic secondary metabolites produced primarily by Aspergillus flavus and Aspergillus parasiticus, are among the most significant food safety challenges worldwide. These compounds are classified as Group 1 carcinogens by the International Agency for Research on Cancer (IARC) due to their association with liver cancer, immune suppression, and acute toxicity. Aflatoxin contamination commonly affects staple food items such as grains, nuts, and seeds, particularly in regions with warm and humid climates. The economic burden of aflatoxin contamination extends to reduced agricultural prod

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Petrov, Roman, and Oleksiy Pidlubniy. "Aflatoxicosis of crucians: experimental treatment and biological value of fish." EUREKA: Life Sciences, no. 2 (April 1, 2021): 25–31. https://doi.org/10.21303/2504-5695.2021.001754.

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The aim of this study was to investigate a possibility to decrease a toxic influence of aflatoxin on the fish organism and veterinary-sanitary evaluation of fish, fed by a pure fodder, aflatoxin and ketoconazole+aflatoxin. Fish aflatoxicoses cause essential losses at fish growing using industrial production technologies. It is characterized by decreasing weight gains and increasing kill of commodity fish, worsening fodder conversion. Farmers often use fodders of own production, without conducting laboratory studies, and don't know about aflatoxins. At the same time because of different reasons

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Bilal, EK, EE Owaga, and DM Njoroge. "Occurrence of aflatoxigenic fungi and aflatoxins in maize grains and associated awareness and handling practices among farmers and traders in South Sudan." African Journal of Food, Agriculture, Nutrition and Development 23, no. 10 (2023): 24801–24. http://dx.doi.org/10.18697/ajfand.125.23920.

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Maize is a popular staple food among the urban population of South Sudan. However, due to inadequate food safety surveillance and enforcement systems, there is limited information on the aflatoxin safety of maize grains at farm and market levels. Therefore, this study aimed at assessing aflatoxins awareness and handling practices of maize grains among randomly selected farmers (n=30) and traders (n=30) as well as determining the moisture content, Aspergillus species counts and aflatoxins contamination. A cross-sectional descriptive study was carried out in Magwi maize producing areas, Juba ret

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Pickova, Darina, Vladimir Ostry, Jakub Toman, and Frantisek Malir. "Aflatoxins: History, Significant Milestones, Recent Data on their Toxicity and Ways to Mitigation." Toxins 13, no. 6 (2021): 399. http://dx.doi.org/10.3390/toxins13060399.

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In the early 1960s the discovery of aflatoxins began when a total of 100,000 turkey poults died by hitherto unknown turkey “X” disease in England. The disease was associated with Brazilian groundnut meal affected by Aspergillus flavus. The toxin was named Aspergillus flavus toxin—aflatoxin. From the point of view of agriculture, aflatoxins show the utmost importance. Until now, a total of 20 aflatoxins have been described, with B1, B2, G1, and G2 aflatoxins being the most significant. Contamination by aflatoxins is a global health problem. Aflatoxins pose acutely toxic, teratogenic, immunosupp

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Judith, Nambogga, and Ampaire Wycliffe. "Assessment of the Levels of Aflatoxins in Silver Cyprinid Sold at Kansanga-Kampala Uganda." IAA Journal of Scientific Research 12, no. 1 (2025): 9–21. https://doi.org/10.59298/iaajsr/2025/921.19.

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Aflatoxins, toxic secondary metabolites produced primarily by Aspergillus flavus and Aspergillus parasiticus, are a significant concern for food safety due to their carcinogenic and immunosuppressive effects. They frequently contaminate staple foods, including fish products, in warm, humid environments. Silver cyprinid, commonly known as silverfish, is an essential and affordable source of protein in Uganda, consumed by many households. However, the drying, storage, and handling practices involved in its sale raise concerns about the potential for aflatoxin contamination, particularly in local

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Kaburi, Sandra Ama, Francis Padi Lamptey, Gifty Serwaa Otoo, and Francis Appiah. "Effectiveness of some aflatoxin interventions in reducing the aflatoxin contamination of maize in Ghana." Journal of Food Technology Research 10, no. 2 (2023): 47–61. http://dx.doi.org/10.18488/jftr.v10i2.3483.

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The presence of aflatoxin in food and feed represents a significant health hazard to both human and animal populations, hence exerting adverse effects on the environment and the global economy. The effects of maize variety, agroecological zones, and aflatoxin control measures on aflatoxin contamination were tested using a 2x2x3 factorial in a randomised complete block design (RCBD). The treatments consisted of two agroecological zones, two varieties of maize, and three aflatoxin control measures. The aflasafe was applied at a rate of 10 kg/ha and the nicoking at 200 ml per 15 liters of water.

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Ayeni, Kolawole I., Oluwatosin M. Akinyemi, Tihomir Kovač, and Chibundu N. Ezekiel. "Aflatoxin contamination of maize vended in Ondo state, Nigeria, and health risk assessments." Croatian journal of food science and technology 12, no. 1 (2020): 123–29. http://dx.doi.org/10.17508/cjfst.2020.12.1.16.

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Aflatoxin contamination of maize is a serious food safety problem worldwide. Despite the widespread consumption of maize in Nigeria, there is limited data on aflatoxin contents of maize vended in open markets in Ondo state, Nigeria. A total of 140 maize samples randomly purchased from major markets in four locations in Ondo state, were screened for total aflatoxins using an ELISA method. Exposure and health risk assessments were performed for the maize consumers by the deterministic and Margin of exposure (MOE) approaches, respectively. About 99% of the maize were contaminated with total aflat

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P, Abubaker. "Determination of Aflatoxins in Dried Fruits of Afghanistan." Food Science & Nutrition Technology 6, no. 4 (2021): 1–14. http://dx.doi.org/10.23880/fsnt-16000273.

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Aflatoxins are carcinogenic and toxic to human beings. In this research work, the amount of aflatoxins contamination in seventy-two samples of dried fruits; Such as; Almonds and Raisins from processed raisins and almonds in Kabul city and Kabul customs, including twenty-one sample of almonds with shells, seven samples of pistachios with shells, six samples of almonds without shells, ten samples of pistachios without shells and twenty-eight samples of red raisins by using fluorometer is determined. Quantitative results show that 15 samples have 4 or less than 4 ppb aflatoxin, 21 samples have 5-

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Gedikli, Hasan, Arda Akdogan, Omer Karpuz, Osman Akmese, Havva N. Kobya, and Cemalettin Baltaci. "Aflatoxin detoxification by biosynthesized iron oxide nanoparticles using green and black tea extracts." BioResources 19, no. 1 (2023): 380–404. http://dx.doi.org/10.15376/biores.19.1.380-404.

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Researchers have recently been interested in employing nanoparticles (NPs) obtained from herbal extracts through green synthesis for various applications. This study investigated the detoxification of aflatoxins, which are toxic substances produced by molds Aspergillus flavus and Aspergillus parasiticus. The present work examined the levels of aflatoxins in hazelnut and peanut puree. Turkish black tea extract (BTE), Turkish green tea extract (GTE), green synthesized black tea-based iron oxide nanoparticles (BTFeONPs), and green tea-based iron oxide nanoparticles (GTFeONPs) were produced for af

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Safameher, A. R., A. Allameh, and M. Shivazad. "Performance and biochemical parameters of broiler chicks fed aflatoxin-contaminated and ammonia-treated corn." Proceedings of the British Society of Animal Science 2005 (2005): 163. http://dx.doi.org/10.1017/s1752756200010747.

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Aflatoxins (AF), natural contaminants of food stuffs and are toxic metabolites produced by Aspergillus flavus and A. parasiticus. Aflatoxins damage the liver, kidney and thymus resulting in a variety of effects including decreased growth rate, poor productivity and immunosuppression. Recently we have reported that ammonia solution can directly inhibit aflatoxin production in Aspergillus parasiticus in culture growth (Namazi et al., 2001). A study was conducted to determine the efficacy ammoniation of contaminated-corn with aflatoxin in decreasing aflatoxin in diet of broiler chicks and its eff

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Lien, Keng-Wen, Xin Wang, Min-Hsiung Pan, and Min-Pei Ling. "Assessing Aflatoxin Exposure Risk from Peanuts and Peanut Products Imported to Taiwan." Toxins 11, no. 2 (2019): 80. http://dx.doi.org/10.3390/toxins11020080.

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Aflatoxins are highly toxic and cause disease in livestock and humans. In order to assess Taiwan population exposure to aflatoxin from peanuts and peanut products, a total of 1089 samples of peanut candy, peanut butter, and peanuts etc. were collected in the period from 2011 to 2017 and analyzed using a liquid chromatography/tandem mass spectrometer. The overall mean contamination levels of aflatoxin in peanuts and peanut products were 2.40 μg/kg of aflatoxin B1, 0.41 μg/kg of aflatoxin B2, 0.19 μg/kg of aflatoxin G1, and 0.03 μg/kg of aflatoxin G2. We use margin of exposure (MOE) as a tool to

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Cervino, Christian, Dietmar Knopp, Michael Weller, and Reinhard Niessner. "Novel Aflatoxin Derivatives and Protein Conjugates." Molecules 12, no. 3 (2007): 641–53. http://dx.doi.org/10.3390/12030641.

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Aflatoxins, a group of structurally related mycotoxins, are well known for their toxic and carcinogenic effects in humans and animals. Aflatoxin derivatives and protein conjugates are needed for diverse analytical applications. This work describes a reliable and fast synthesis of novel aflatoxin derivatives, purification by preparative HPLC and characterisation by ESI-MS and one- and two-dimensional NMR. Novel aflatoxin bovine serum albumin conjugates were prepared and characterised by UV absorption and MALDI-MS. These aflatoxin protein conjugates are potentially interesting as immunogens for

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Mohsin, Muhammad, Mukhtiar Ahmed, Muhammad Zahir, et al. "Detection of Aflatoxins M1 Contamination in Fresh Milk Sold at Different Outlets in Lahore, Pakistan." Open Access Public Health and Health Administration Review 3, no. 1 (2024): 48–59. https://doi.org/10.59644/oaphhar.3(1).123.

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The aflatoxin study was conducted to detect aflatoxin M1 in a variety of milk samples obtained from various milk shops in Lahore, Pakistan. A total of 190 samples were collected from different zones of Lahore. All samples were processed through ELISA to detect aflatoxins. A questionnaire containing 14 open-ended questions, and 27 closed-ended questions was designed. The data was analyzed using the chi-square method with mean ± standard deviation (SD) to identify the association between risk factors and positive results for aflatoxin M1 concentrations in the fresh milk samples. The level of sig

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Warmadewi, Putu Ayu, and Qabul Dinanta Utama. "ANALYSIS OF AFLATOXIN B1, B2, G1, G2 LEVELS IN FRIED ONIONS PRODUCED IN PALU USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) METHOD." Jurnal Pangan dan Agroindustri 12, no. 02 (2024): 58–66. http://dx.doi.org/10.21776/ub.jpa.2024.012.02.1.

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Aflatoxin, produced by Aspergillus flavus and Aspergillus paraciticus, commonly contaminates agricultural and processed products. This study aims to analyze aflatoxin levels in fried onions produced in Palu through high-performance liquid chromatography (HPLC) using an immunoaffinity column an a fluorescent detector at an excitation wavelength of 360 nm and an emission wavelength of 440 nm. The standard working chromatogram of aflatoxin gave a peak response at retention times of 28.618 minutes for aflatoxin B1, 21.985 minutes for aflatoxin B2, 17.625 minutes for aflatoxinn G1, and 13.719 minut

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Al-Rajhi, Aisha M. H., Magdah Ganash, Amal Naif Alshammari, Sulaiman A. Alsalamah, and Tarek M. Abdelghany. "In vitro and molecular docking evaluation of target proteins of lipase and protease for the degradation of aflatoxins." BioResources 19, no. 2 (2024): 2701–13. http://dx.doi.org/10.15376/biores.19.2.2701-2713.

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The consumption of food contaminated with aflatoxins causes severe harmful health effects, which can lead to death, in both humans and livestock. Therefore, the degradation of aflatoxins, particularly by biological methods, is considered a feasible technology for remediation of aflatoxin-contaminated products. In vitro, aflatoxin B1, B2, G1, and G2 were degraded by 25 U/mL of lipase with reduction percentages of 57.5, 71.7, 80.1, and 83.8%. This reduction increased to 81.3, 82.8, 86.9, and 90.7% via 200 U/mL of lipase, respectively. Protease was less effective than lipase in the degradation of

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