The Silent Killer: A Comprehensive Review of Aflatoxin Toxicity, Contamination and Control Strategies

Abstract

Aflatoxins are highly toxic secondary metabolites produced by Aspergillus flavus and Aspergillus parasiticus, contaminating various agricultural commodities such as maize, peanuts, tree nuts, and spices. These toxins are carcinogenic, mutagenic, teratogenic, and immunosuppressive, posing severe health risks to both humans and animals. Among them, aflatoxin B1 (AFB1) is the most potent, with a strong association with hepatocellular carcinoma (HCC), immune suppression, and stunted growth in children. Aflatoxin exposure primarily occurs through dietary intake, with contamination being more prevalent in developing countries due to warm, humid climates and inadequate food storage conditions. Major aflatoxicosis outbreaks have been reported in Sub-Saharan Africa and Southeast Asia, with significant mortality linked to contaminated maize consumption. Detection methods, including cultural, molecular, and biochemical approaches, are essential for monitoring and mitigating aflatoxin contamination. Effective control strategies, such as proper storage, biocontrol methods, and regulatory policies, are crucial to reducing aflatoxin exposure and its associated health risks. Here, we highlighted the mechanisms of aflatoxin toxicity, risk factors, detection techniques, and preventive measures, emphasizing the need for global interventions to ensure food safety.