Mycotoxins, also known as aflatoxins, are low molecular weight secondary metabolites that are mostly produced by Aspergillus species fungi, including A. flavus, A. parasiticus, and a few others, including A. pseudotamarii, A. bombycis, A. nomius, and A. ochraceoroseus. Numerous crops like groundnuts, cereals, fruits and vegetable and other processed products are prone to aflatoxin contamination, produced by fungi belonging to the Aspergillus section Flavi fungi. The presence of aflatoxins in crops leads to both health and economic challenges in numerous areas. Many countries have established specific thresholds (ranging from 2 to 20 ppb) for permitted levels of aflatoxin contamination in their food and agricultural products intended for human or animal consumption. A number of techniques have been used to get rid of aflatoxins from contaminated food and feed.
Aflatoxin; Aspergillus sp; Agricultural Crops; Health issues
