AFLATOXINS AND PUBLIC HEALTH
Journal Title: Българско списание за обществено здраве (Bulgarian Journal of Public Health) - Year 2018, Vol 0, Issue 1
Abstract
Aflatoxins are poisonous, carcinogenic by-products of the growth of the moulds Aspergillus flavus and Aspergillus parasiticus, and are the most studied and widely known mycotoxins. There are four major groups of aflatoxins: B1, B2, G1 and G2. Aflatoxin is both a food safety and public health issue because of its toxicity.The public health impact of aflatoxin exposure is pervasive in economically developing countries. Increased demands on limited food resources and under nutrition intensify the aflatoxin problem by increasing the probability of human use of contaminated foods and by rendering the population more liable to the consequent adverse health effects. Aflatoxins are ubiquitous contaminates of the human food supply and there are different food management techniques to inhibit aflatoxin contamination. Food authorities have set certain limits of aflatoxins present in the foodstuff beyond which food gets unhealthy for consumption. Aflatoxins which are frequent in tropical and subtropical areas may become a concern in the EU. Aspergillus flavus and A. parasiticus, the main AF producers, are xerophilic fungi. With climate change and expected increasing temperature and decreasing rain, these fungi may find conditions that are more suitable for their development. Predictions showed a reduction in season length and an advance in flowering and harvest dates for maize, wheat and rice. This could allow an enlargement of the crop growing areas towards the north of EU, mainly for maize and rice, because earlier ripening would then be possible in these areas. Maize is the cereal crop of concern and both human and animal populations could be exposed to a high AF risk.
Authors and Affiliations
Tery Vrabcheva
Keywords
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