The evaluation of the aflatoxin presence in foods

Abstract

Aflatoxins are mycotoxins that are widely found in food products such as cereals, oil seeds, spices, meat, milk and milk products and also animal feeds. Food for humans and animals could be contaminated with aflatoxins during the product processing, storage and sale. Levels of aflatoxin contamination also may vary according to the climate, regional characteristics or type of food. Aflatoxins in food and feed are usually stable and resistant to heat. The contamination rate may increase when the conditions for the formation of these toxins continue existing. Apparently, it is not possible to completely purify contaminated food from aflatoxins or detoxify the aflatoxin. To prevent accumulation of aflatoxin, contamination of the food with molds should be prevented with developing technologies and best practices. Humans come in contact with aflatoxin through contaminated food and animal products. As a result, aflatoxin can cause acute or chronic toxicitiy, while the quantity of aflatoxin injested, the age, sex, and health factors might affect the degree of toxicity. Aflatoxins are one of the most toxic mycotoxins. In previous studies it was shown that aflatoxins could be dangerous for human due to their toxic, carcinogenic, teratogenic, hepatoxic and mutagenic characteristic. Therefore, aflatoxins contamination remains of importance in terms of food safety. Long-term consumption of food containing high amounts of aflatoxin may result in health problems and adversely affect the export of several products and cause economic losses. In Turkey, similarly to other countries Aflatoxin B1 (AFB1), Total Aflatoxin-TAF (B1, B2, G1 and G2) and Aflatoxin M1 (AFM1) levels in food should be kept within the legal limits. The present review aimed to evaluate the emerging role of aflatoxin as carcinogenic, teratogenic, hepatoxic and mutagenic products present in food.