Aflatoxicosis

INTRODUCTION:

• Aflatoxins are the most commonly occurring and economically important mycotoxins, produced largely by a fungi called Aspergillus flavus. 
• Aflatoxicosis is associated with grains and other feed sources such as maize, soyabeans, peanuts and millet. 
• The fungal species Aspergillus parasiticus may also produce aflatoxins.
• Both fungi produce the toxic compound as they multiply under warm and humid conditions either in the growing crop or in storage. 
• Although it is most commonly produced in warm climates, such as southern Europe, parts of United States and tropical areas, artificial environments also stimulate production of this toxin. 

TYPES:

• Four types of aflatoxins have been described
• B1
  • Most potent liver carcinogen
  • B1 is the most concentrated and toxic of these
• B2
• G1
• G2
• Animals consuming feeds contaminated with aflatoxin B1 leads to secretion in the milk of aflatoxin M1 and M2

EFFECTS OF AFLATOXIN:

• When consumed in large doses, they are lethal in causing acute hemorrhagic syndromes
• Sub-lethal doses cause histotoxic changes
• Long-term consumption of small doses cause liver tumors as these are potent carcinogens.

PREVENTION:

• Proper drying and storage of grains and other affected foods
• Quality control of potentially hazardous foods to ensure that they do not contain above the allowable limits of 20 ppb before consumption by use of appropriate analytical tests.
• Use of fungicides as seed dressings to protect stored cereals and other foods like pulses and potatoes against fungal invasion.

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