Aflatoxin in food and feed: a review. Part II: situation, prevention and reduction

The aflatoxins are ubiquitous contaminants of food and feed produced by some Aspergillus spp.. The effects of these toxins vary from acute, including rapid death, to chronic, like hepatocellular carcinoma. The International Agency for Research on Cancer has classified aflatoxin B1 in Group I carcinogens. They also affect animal health and productions and cause economic losses in agriculture industry. In this review we discuss the aflatoxins issue: synthesis, absorption, elimination and carry-over of aflatoxins, mechanisms of toxicity and cases of aflatoxicosis worldwide. The review analyses the major sources of exposure to aflatoxins and the contamination of food and feed, dedicating a specific chapter to the prevention methods