Aflatoxins in Food: A Recent Perspective

Mycotoxins are the metabolites of fungus and are reported to contaminate  nearly 25% of the food produced worldwide. The mycotoxins of most  significance are the aflatoxins due to their severe health implications  and their prevalence in food commodities on a larger scale. Aflatoxins  are produced by certain species of fungi the most prominent among which  are Aspergillus flavus, A. parasiticus and A. nominous. Food commodities  of African and South Asian countries are especially reported to have  aflatoxins well beyond the allowable limits but due to the global trade  of food commodities developed countries are also prone towards the  perils of aflatoxins. Moreover, climate changes may have a substantial  impact on the distribution and global prevalence of aflatoxins in the  near future.

The International Agency for Research on Cancer  (IARC) has classified the aflatoxins as group 1 category carcinogen.  Aflatoxins are also reported as teratogenic, mutagenic, growth  retardant, immunosuppressant and may also cause nervous system and  reproductive system disorders. Preventive approaches involving good  manufacturing from “farm to fork” are the major focus of the current  food industry.

The aim of our book is to provide readers with the  most recent data and up-to-date studies from aflatoxins research, with  specific focuses on (i) the impact of aflatoxins on human health, (ii)  new approaches by the researchers from different parts of the world to  degrade aflatoxins and (iii) potential preventive approaches that can  significantly lessen the burden of aflatoxins in food products