Aflatoxins in Food: A Recent Perspective

Mycotoxins are fungal metabolites that contaminate 25% of food, with aflatoxins being the most significant. They are produced by Aspergillus fungi and are found in African and South Asian countries, as well as developed countries. Aflatoxins are classified as group 1 category carcinogens by the IARC and can cause health issues such as cancer, teratogenicity, mutagenicity, growth retardation, immunosuppression, and nervous system and reproductive system disorders. Preventive approaches, such as good manufacturing practices from "farm to fork," are the focus of the food industry to reduce the burden of aflatoxins in food products.

Format: Paperback / softback
Length: 302 pages
Publication date: 15 January 2023
Publisher: Springer Nature Switzerland AG

Mycotoxins, the metabolites produced by fungi, have been found to contaminate a significant portion of the world's food supply, reaching approximately 25%. Among these mycotoxins, aflatoxins stand out as the most concerning due to their severe health implications and widespread occurrence in various food commodities. These toxic substances are produced by specific species of fungi, with Aspergillus flavus, A. parasiticus, and A. nominous being the most prominent. It is particularly alarming that food commodities from African and South Asian countries often contain aflatoxins in levels exceeding the permissible limits, posing a significant risk to human health. However, it is important to note that developed countries are also susceptible to the dangers of aflatoxins due to the global trade of food commodities.

Climate change is expected to have a substantial impact on the distribution and global prevalence of aflatoxins in the near future. The International Agency for Research on Cancer (IARC) has classified aflatoxins as group 1 category carcinogens, indicating their potential for causing cancer. Aflatoxins are also known to possess teratogenic, mutagenic, growth retardant, immunosuppressive, and neurological and reproductive system disorders.

To address these concerns, the food industry is placing a significant emphasis on preventive approaches known as "good manufacturing from 'farm to fork.'" The primary goal of these measures is to ensure the safety and quality of food products throughout the entire supply chain. Researchers from around the world are actively exploring new approaches to degrade aflatoxins and develop effective preventive strategies to minimize the burden of aflatoxins in food products.

Our book aims to provide readers with the most recent data and up-to-date studies on aflatoxins. It will focus on three key areas:

Impact of aflatoxins on human health: We will explore the various health risks associated with aflatoxin exposure, including cancer, liver damage, and reproductive issues.

New approaches by researchers: We will showcase innovative approaches and technologies developed by researchers from different parts of the world to degrade aflatoxins and minimize their presence in food products.

Potential preventive approaches: We will discuss potential preventive strategies that can significantly lessen the burden of aflatoxins in food products, such as improved agricultural practices, food processing techniques, and regulatory measures.

By providing comprehensive and up-to-date information on aflatoxins, our book aims to empower readers with the knowledge and tools they need to make informed decisions about food safety and health. It is our hope that this book will contribute to the ongoing efforts to reduce the prevalence of aflatoxins and protect the well-being of individuals and communities worldwide.

Weight: 498g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030857646
Edition number: 1st ed. 2021