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Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.
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Inhibition of Aspergillus flavus Growth and Aflatoxin Production in Transgenic Maize Expressing the α-amylase Inhibitor from Lablab purpureus L.

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Aflatoxin-producing Aspergillus flavus from food samples in Nepal

Suprina Sharma1, Dev Raj Joshi1, Pramod Poudel2

  • 1Central Department of Microbiology, Tribhuvan University, Kirtipur, Nepal.

Iranian Journal of Microbiology
|May 11, 2026
PubMed
Abstract

Insights

Aflatoxin-producing Aspergillus flavus contaminates maize and peanuts in Nepal, especially in household storage. This highlights significant food safety risks for these staple foods.

Area of Science:

  • Food Science
  • Mycology
  • Food Safety

Background:

  • Maize and peanuts are staple foods in Nepal.
  • These crops are vulnerable to aflatoxin-producing Aspergillus flavus contamination.
  • Aflatoxins pose significant health risks.

Purpose of the Study:

  • To detect aflatoxin-producing Aspergillus flavus in Nepalese maize and peanut samples.
  • To assess the prevalence of contamination in different storage conditions.

Main Methods:

  • Collected 80 maize and 20 peanut samples from markets and households.
  • Identified Aspergillus flavus using cultural methods.
  • Screened and confirmed aflatoxin production using ADM, TLC, and HPLC.

Main Results:

  • Fungal contamination found in 67% of samples, higher in household storage.
  • Aspergillus flavus was the predominant species, especially in maize (72.5%).
  • 30% of A. flavus isolates produced aflatoxins, confirmed by TLC and HPLC, with AFB1 being most prevalent.

Conclusions:

  • Maize and peanuts in Nepal are highly susceptible to aflatoxin-producing Aspergillus flavus.
  • Household-stored samples show a higher contamination rate, indicating food safety concerns.
  • Contamination poses a significant risk to public health in Nepal.
Keywords:
AflatoxinAspergillus flavusCerealsFood safety

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