Aflatoxins: A Brief Review of their Chemical Properties, Toxicological Effects and Control Measures

Authors

  • Eloiza Sarmento Amoras Macapa Institute of High Education (IMMES)
  • Anderson Luiz Pena Costa Macapa Institute of High Education (IMMES)

DOI:

https://doi.org/10.36547/ae.2020.2.3.43-46

Keywords:

Aflatoxins, Aspergillus, Food safety

Abstract

Aflatoxins are toxic secondary metabolites produced by the fungi of the genus Aspergillus. These substances cause food poisoning with clinical manifestations that vary according to the time of exposure and concentration of the dose ingested, representing a serious public health problem for compromising the food security, also causing considerable economic losses both in the production of stocked vegetable foods, as well as in the livestock contaminated with these substances through the feed. Therefore, this literature review aims to introduce some aspects related to the contamination of food by the fungi of the genus Aspergillus, the chemical and toxicological properties of the aflatoxins, as well as the strategies of control to avoid them in food.

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Published

2020-09-30

Issue

Section

Mini Review