aflatoxins

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A group of mycotoxins formed by the mould Aspergillus flavus, which can grow on peanuts and cereal grains when they are stored under damp and warm conditions. Several different aflatoxins are known; in addition to being acutely toxic, many, especially aflatoxin B1, are potent carcinogens. Fungal spoilage of foods with A. flavus is a common problem in many tropical areas, and aflatoxin is believed to be the cause of much primary liver cancer in parts of Africa. Aflatoxins can be secreted in milk, so there is strict control of the level in cattle feed.

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Peanuts, wheat, corn (maize), beans, and rice stored for a long time in a moist, warm atmosphere tend to go mouldy due to the growth of a fungus called Aspergillus flavus. This fungus produces complex organic poisons, called aflatoxins, that damage the liver if eaten in large amounts. People infected with the hepatitis B virus are particularly susceptible to the harmful effects of the toxins. In addition, aflatoxins are highly carcinogenic. Stored peanuts are particularly vulnerable to the fungus. Even freshly picked peanuts contain some aflatoxins, but the level is usually too low to be harmful. Most processed nuts are subjected to rigorous controls to prevent contamination. Salt also protects against the mould. However, peanuts or peanut products showing any sign of mould should be discarded. The mould can usually be detected by a white or brownish bloom on the nuts, or by a musty taste.

A group of carcinogenic and toxic factors produced by Aspergillus flavus food molds.

Complex organic poisons produced by the fungus Aspergillis flavus. The fungus grows on peanuts, wheat, corn, beans, and rice stored for a long time in a moist warm atmosphere. Aflatoxins are suspected carcinogens and may damage the liver if eaten in large amounts.