Contamination of corn, cotton, peanuts and tree nuts by aflatoxins is a severe economic burden for growers. A current biocontrol strategy is to use non-aflatoxigenic Aspergillus flavus strains to competitively exclude field toxigenic Aspergillus species. A. flavus K49 does not produce aflatoxins and cyclopiazonic acid (CPA) and is currently being tested in corn-growing fields in Mississippi. We...

Aflatoxins are highly toxic, mutagenic, teratogenic and carcinogenic compounds produced by some species of Aspergillus, especially A. flavus and A. parasiticus. This study was conducted investigate the effect of some strains of probiotic bacteria against toxicity induced by contaminated diet with aflatoxins in male rats. Animals were divided into 6 equal groups each group contains 7 rats. The f...

Aflatoxins (AFs) belong to a closely related group of secondary fungal metabolites. These mycotoxins are severely toxic metabolites produced mainly by Aspergillus flavus and A. parasiticus, and exposure to them can cause cancer in humans and livestock [1]. Based on epidemiological evidence, AFs have been classified as human liver carcinogens by the World Health Organization and by the U.S. Envi...

Covalent binding of photoactivated aflatoxins to DNA in vitro under close-to-physiological conditions resulted in the formation of apurinic sites and in strand scission. Linearized pBR322 DNA was randomly fragmented, and supercoiled DNA was relaxed during the binding reaction. A primary amine facilitated fragmentation and relaxation. Quantitative measurements of relaxation revealed that the pro...

Samples of freshly harvested corn and remoistened corn were inoculated with Asphergillus flavus and stored for 4 weeks at about 27 C in air and three modified atmospheres. Aflatoxins and fat acidity were determined weekly. Corn stored in the modified atmospheres did not accumulate over 15 mug of total aflatoxins per kg. Corn from the high CO2 treatment (61.7 per cent CO2, 8.7 per cent O2, and...

Aflatoxin contamination of nuts is an increasing concern to the consumer's health. Portugal is a big producer of almonds, but there is no scientific knowledge on the safety of those nuts, in terms of mycotoxins. The aim of this paper was to study the incidence of aflatoxigenic fungi and aflatoxin contamination of 21 samples of Portuguese almonds, and its evolution throughout the various stages ...

Aflatoxins are toxins produced by the fungus Aspergillus parasiticus and flavus. They colorless, cannot be detected under normal light, odorless contaminated foods most often do not have any special or bad smell. Environmental factors such as temperature, vectors causing grain damage an important effect on favoring colonization of production aflatoxins. contaminate agriculture products worldwid...

Covalent binding of photoactivated aflatoxins to DNA in vitro under close-to-physiological conditions resulted in the formation of apurinic sites and in strand scission. Linearized pBR322 DNA was randomly fragmented, and supercoiled DNA was relaxed during the binding reac tion. A primary amine facilitated fragmentation and relaxation. Quanti tative measurements of relaxation revealed that the p...

Certain strains of the fungi Aspergillus flc~rus and A. parasitic-us produce a group of mycotoxic metabolites commonly known as the aflatoxins (Diener and Davis, 1969). The aflatoxins have been studied extensively since they were found first in peanuts, stored grains, and other agricultural products (Golumbic and Kulick, 1969). Aflatoxin B, (AFB,) is a known hepatocarcinogen and hepatotoxic age...

Introduction Water constitute about 60-80% of body weight of a chicken. Underground water in many parts of the country is saline in nature (1). A poor quality of drinking water may result in wet droppings and decreased feed efficiency. Aflatoxins (AF) are the most common contaminants of animal feed and feedstuffs. There are reports describing the interaction of aflatoxins with other substances....