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Aflatoxins in food: occurrence, biosynthesis, effects on organisms, detection, and methods of control
W O Ellis1, J P Smith, B K Simpson
1Dept. of Food Science and Agricultural Chemistry, McGill University, Montreal, Canada.
Abstract:
Aflatoxins are secondary metabolites produced by species of Aspergilli, specifically Aspergillus flavus and Aspergillus parasiticus. These molds are ubiquitous in nature and grow on a variety of substrates, thereby producing aflatoxins. Aflatoxins are of great concern due to their biochemical and biological effects on living organisms. In this article, the occurrence of aflatoxins, their biosynthesis, factors influencing their production, their effects on living organisms, and methods of detection and control in food are reviewed. Future areas of research involving mathematical modeling of factors influencing aflatoxin production and alternative methods of control, such as modified atmosphere packaging, are also discussed.
Insights
This review covers aflatoxins, toxic compounds produced by Aspergillus molds. It details their occurrence, effects, and control methods in food, highlighting future research directions.
Area of Science:
- Food Science
- Mycology
- Toxicology
Background:
- Aflatoxins are toxic secondary metabolites produced by Aspergillus species (e.g., Aspergillus flavus, Aspergillus parasiticus).
- These molds are widespread and contaminate various food substrates.
- Aflatoxins pose significant risks due to their biochemical and biological effects on organisms.
Purpose of the Study:
- To review the occurrence, biosynthesis, and influencing factors of aflatoxins.
- To summarize the effects of aflatoxins on living organisms.
- To discuss current and future methods for aflatoxin detection and control in food.
Main Methods:
- Literature review of scientific articles on aflatoxins.
- Synthesis of information regarding aflatoxin production and impact.
- Discussion of detection and control strategies, including novel approaches.
Main Results:
- Aflatoxin production is influenced by various environmental and substrate factors.
- Aflatoxins exhibit significant toxicity and biological effects.
- Established methods for detection and control exist, with ongoing research into advanced techniques.
Conclusions:
- Understanding aflatoxin production and effects is crucial for food safety.
- Mathematical modeling and alternative controls like modified atmosphere packaging show promise for future mitigation efforts.