Aflatoxin Contamination in Foods and Feeds: A Special Focus on Africa

Abstract

Aflatoxins are toxic secondary metabolites produced notably by Aspergillus flavus and A. parasiticus that frequently invade foods and feedstuffs before and after harvest. The four major aflatoxins include aflatoxin B1, B2, G1 and G2 with aflatoxin B1 recognized as the most prevalent and toxic of all aflatoxins. Their presence in foods and feeds is inevitable and as such, humans and animals are exposed to them on a continuous basis leading to a wide array of health complications. Particularly aflatoxins B1, they have been directly linked to hepatocarcinoma and deaths among humans and animals. Although this may be the case worldwide, the situation in sub-Saharan Africa is very severe as increased levels of exposure to this group of mycotoxins is a common phenomenon since it presents suitable environmental conditions for aflatoxin concentration in various food and feed materials. Again, the problem is further exacerbated by increased prevalence in the continent, of such endemic diseases as malaria, hepatitis and HIV/AIDS. In Africa recently, we have experienced the most fatal aflatoxinpoisoning outbreaks including two episodes in Kenya and one in Nigeria. In view of the significance therefore, of aflatoxin exposure, this chapter reviews the disparity in aflatoxin contamination of food and feeds worldwide with particular emphasis on Africa. It has also expounded briefly on those factors that influence the distribution of aflatoxins in various food and feeds. Additionally, an in-depth review is provided on the negative public health problems and the impact in the economy associated with this notorious group of secondary metabolites with particular reference made from the African context, while also discussing those control strategies possible within the continent’s technological capacity.