Aflatoxins: Health Impacts and Detoxification Methods

Aflatoxins, particularly aflatoxin B۱, produced by Aspergillus flavus and Aspergillus parasiticus, contaminate crops like maize, peanuts, tree nuts, and cereals in warm, humid climates, posing severe threats to food safety and public health. This study investigates their health impacts, environmental triggers, and control strategies. Aflatoxin B۱, a potent carcinogen, induces hepatocellular carcinoma, immune suppression, and growth impairment in humans, while causing food spoilage and significant economic losses in agriculture. High temperatures (۲۵-۳۵_x۰۰۱۷_۶C) and humidity promote toxin production. Effective detoxification methods include cold plasma (۸۵% reduction of B۱), ozone fumigation (۸۰% reduction), enzymatic degradation (over ۹۰% reduction), combined UV-ozone-microwave treatment (۷۰% reduction), nixtamalization (۷۸-۸۸% reduction), and lactic acid bacteria fermentation (۶۵% reduction), preserving nutritional and sensory qualities. Analytical techniques like HPLC and LC-MS/MS ensure precise detection. Preventive measures, including enhanced storage infrastructure, farmer education, and HACCP systems, are critical for sustainable aflatoxin control, reducing health risks and ensuring global food safety through robust regulatory oversight.

کلیدواژه ها:

Aflatoxins ، Aflatoxin B۱ ، Food Safety ، Detoxification ، Mycotoxins ، HPLC ، LC-MS/MS