Next Article in Journal
Coumarins in Food and Methods of Their Determination
Previous Article in Journal
Social Cues and the Online Purchase Intentions of Organic Wine
Open AccessReview

Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds

Department of Biotechnology, Sari Agricultural Science and Natural Resource University, 9th km of Farah Abad Road, Mazandaran 48181-68984, Iran
CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Roma, Italy
Faculty of Pharmacy of University of Coimbra, Azinhaga de Santa Comba, Polo III-Saúde, 3000-548 Coimbra, Portugal
CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
Author to whom correspondence should be addressed.
Foods 2020, 9(5), 644;
Received: 21 March 2020 / Revised: 9 May 2020 / Accepted: 12 May 2020 / Published: 18 May 2020
(This article belongs to the Section Nutraceuticals and Functional Foods)
Mycotoxin contamination continues to be a food safety concern globally, with the most toxic being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result in the contamination of foods, which affects the liver, immune system and reproduction after infiltration into human beings and animals. There are numerous reports on aflatoxins focusing on achieving appropriate methods for quantification, precise detection and control in order to ensure consumer safety. In 2012, the International Agency for Research on Cancer (IARC) classified aflatoxins B1, B2, G1, G2, M1 and M2 as group 1 carcinogenic substances, which are a global human health concern. Consequently, this review article addresses aflatoxin chemical properties and biosynthetic processes; aflatoxin contamination in foods and feeds; health effects in human beings and animals due to aflatoxin exposure, as well as aflatoxin detection and detoxification methods. View Full-Text
Keywords: aflatoxins; mycotoxins; detoxification; food safety; health issue aflatoxins; mycotoxins; detoxification; food safety; health issue
Show Figures

Figure 1

MDPI and ACS Style

Nazhand, A.; Durazzo, A.; Lucarini, M.; Souto, E.B.; Santini, A. Characteristics, Occurrence, Detection and Detoxification of Aflatoxins in Foods and Feeds. Foods 2020, 9, 644.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop