Aflatoxins as Food Contaminants

Occurrence of Aflatoxins in Food

Mycotoxins are natural contaminants in raw materials, food and feeds [1]. Aflatoxins are toxic metabolites produced by different species of toxigenic fungi, called mycotoxins. The discovery of aflatoxins dates back to the year 1961 following the severe outbreak of turkey “X” disease, in the England, which resulted in the deaths of more than 100.000 turkeys and other farm animals. The cause of t...

Food Biological Contaminants

Collaborators: A. Albert; B. Andaloro; G. Anderson; F. Beacorn; R. Brooks; M. Carson; D. Crossfield; S. Eliasberg; D. Farmer; C. Frantzeskakis; T. Gasses; T. Gatesy; G. Hall; P. Hanson; K. Heddaeus; K. Hermann; J. Hutchins; J. Jenkins; F. Johnson; J. Johnson; M. Kawalek; L. Kelly; C. Koschmann; P. Lannon; D. Lester; K. Manner; J. Martin; M. Maselli; B. McGovern; F. Mohnke; B. Moon; L. Murray; R...

Parasitic contaminants in food.

There is a wide variety of food products that may be contaminated with one or more parasites and consequently enabling transmission to human beings. The prevalence of specific parasites in food supplies varies between countries and regions. Sources of food-borne products contaminated with parasites are pigs, cattle, fish, crabs, crayfish, snails, frogs, snakes and aquatic plants. One of the maj...

Environmental Contaminants in Food

A Review on Aflatoxins Reduction in Food

Aflatoxins (AFs) are cancerous secondary metabolites produced primarily by Aspergillus flavus and Aspergillus parasiticus in agricultural foodstuff such as peanuts, maize grains, cereals, and animal feeds. Food and Agricultural organization (FAO) estimated that as much as 25% of the world’s agricultural commodities are contaminated with mycotoxins, leading to significant economic losses. Moreov...