Aflatoxin is Common Poison in Found in Many Food Products

Humans are exposed to aflatoxins by consuming foods contaminated with fungal growth. It is difficult to avoid because fungal growth in foods is not easy to detect and prevent. Even though heavily contaminated food supplies are not permitted in the market place in developed countries, concern still remain over possible adverse effects resulting from long-term exposure of aflatoxins in the food supply. Aflatoxin is naturally occurring mycotoxin (chemical compounds produced by fungi while growing on organic substances such as corn, peanuts or cottonseed) produced by 2 types of mold: Aspergillus flavus and Aspergillus parasiticus.

At least 13 different types of aflatoxin are produced in nature. Of these, aflatoxin B1 are considered the most toxic. In 1988 the International Agency for Research on Cancer placed aflatoxin B1 on the list of human carcinogens. Aflatoxin is toxic to the liver and has been shown to cause cancer in test animals. Aflatoxin has been called one of the most potent carcinogens ever tested in laboratory animals. This mould toxin also harmful to humans. A number of epidemiological studies done in Asia and Africa have demonstrated a positive association between dietary aflatoxin and liver cell cancer (LCC). It is highly suspected as contributing cause of the many cases of liver cancer among people in tropical regions of Africa and Asia. The toxin is believed to trigger liver cancer in people who are chronically infected with the Hepatitis B virus. Chronic exposure to aflatoxins can damage the liver, which can produce liver inflammation (hepatitis) and other chronic disorders (including immune deficiency, increased susceptibility to infections, cirrhosis of the liver and liver cancer). A small group of Dutch workers who extracted oils from contaminated peanuts were shown in 1973 to have experienced 3 times the expected rate of liver disease and various cancers.

Aflatoxin in many food products

Aflatoxins are colourless, tasteless and odourless. It is stable at high temperature and cannot be destroyed by normal cooking. And it is common food poison. It is present not only in peanuts but also corn, figs and cereals. Aflatoxin has been found worldwide as a contaminant of many foods for people and livestock, including corn, rice, wheat, peanuts, black pepper and even wine.

It has long been considered one of the serious carcinogens contaminating the food supply in developing countries, where high temperatures and high humidity among stored crops encourage growth of fungus. Even in developed countries, it has been found to contaminate food products.

In the US, aflatoxins have constantly been identified in corn and corn products, peanuts and peanut products, cottonseed, milk, and tree nuts such as brazil nuts, pecans, pistachio nuts and walnuts. The food and Drugs Administration's tests of grain found about 6% (95 samples) of corn tested to have levels above the 20 parts per billion allowed. Its tests of 263 samples of cornflour and corn meal found about 2% (6 samples) to have more than 20 parts of aflatoxin per billion.

Sources :

Joseph P. Krausz, "What is aflatoxin? " Texas A&M University

Wogan, G. N., "Aspergillus flavus" Hepatology