Aflatoxicosis

• Aflatoxins are produced primarily by filamentous fungi Aspergillus flavus and Aspergillus parasiticus.

• Four types of aflatoxins have been described

1. B1(most potent liver carcinogen)
2. B2
3. G1
4. G2

• Animals consuming feeds contaminated with aflatoxin B1 leads to secretion in the milk of aflatoxin M1 and M2

Effects of aflatoxins

• 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.