A review on aflatoxins in stored grain food, their sources, mechanisms and possible health hazard
2018
Anjan Chandra Sharma | Ram Proshad | Tapos Kormoker | Md. Saiful Islam | Krishno Chandra
The aflatoxin producing fungi Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius are highly hepatotoxic, carcinogenic and immunosuppressive which can spread quickly in environment and contaminate stored food. It can lead to serious threats to both human and animal health hazards by causing various diseases. Aflatoxin can breakdown DNA and causes genomic damage during cell division, leading to cancer even death where these breakdown products accumulate in the liver. The chemistry and biosynthesis process of the aflatoxin is discussed in present review study in a nutshell along with their occurrences and the health hazards to human. This review focuses on sources, production, biosynthesis, toxicology, detection, and control techniques of aflatoxins to assure food safety. Present review study is valuable as it provides knowledge on aflatoxins toxicity which helps in food security and safety as well as reduces human diseases in future.
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Эту запись предоставил Agriculture and Environmental Science Academy