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The Truth Revealed: Do You Know How Molds Create Deadly Aflatoxin?
Aflatoxins, a term that sounds distant but is closely related to our lives, originates from certain molds, especially Aspergillus flavus and Aspergillus parasiticus. According to the U.S. Department of Agriculture (USDA), “They are perhaps the best-known and best-studied mycotoxins in the world.” However, the presence of these molds poses a significant threat to our food safety and may even lead to fatal consequences.
Aflatoxins are widely present in soil, rotting plants and a variety of foods, such as corn, peanuts, coffee, cereals, etc.
Aflatoxins often grow in humid and high-temperature environments, making crops susceptible to contamination before harvest or during storage. This situation is increasingly evident as climate change intensifies, especially for crops such as corn. When these contaminated foods are processed or consumed, the toxins enter our food chain. Even pet food is often affected, which undoubtedly increases the common health risks for humans and animals.
Children are particularly susceptible to the effects of aflatoxins, and the link between exposure to immunosuppression, stunted stature and liver cancer should not be underestimated.
Research shows that aflatoxins can affect children's growth and development, and in some cases, this effect can be reversed, but at high social and medical costs. In addition, it is not completely safe for adults after exposure, and long-term exposure will increase the risk of liver and gallbladder cancer. To date, no animal species has been found to be immune to aflatoxins.
After entering the human body, aflatoxin is metabolized in the liver into reactive epoxides or into relatively harmless metabolites aflatoxin M1. However, the discovery that the most deadly aflatoxin B1 can enter the body through the skin has deepened questions about food safety. The U.S. Food and Drug Administration (FDA) sets limits for aflatoxins in food or feed between 20 and 300 ppb. However, whether such standards are effective enough to prevent poisoning still requires further research.
There are a wide variety of food types contaminated with aflatoxins, ranging from corn and peanuts to spices.
Unfortunately, many agricultural products can fall victim to aflatoxins. Its sources include not only grains and nuts, but also spices used in daily life. Measures to monitor food safety must be strengthened, and markets in many countries still lack effective regulatory mechanisms. In addition, many organic agricultural products are more susceptible to contamination because they are not treated with antifungal agents, which brings new doubts to consumers' choices.
To effectively reduce aflatoxin risks in the food supply, it is crucial to enhance food hygiene in commercial supply chains. This includes refusing to use moldy grains and testing ingredients for aflatoxin content before food is processed. In many areas, drying and storage of grains also need to be enhanced to ensure that excessive humidity does not increase the likelihood of bacterial growth.
In the breeding industry, after animals ingest contaminated feed, aflatoxin-changing products will enter their milk and meat. In Pakistan, for example, contaminated poultry feed is suspected to be the source of aflatoxin in chicken and eggs. This means that we must not only be alert to the risks of direct contact, but also pay attention to supervision upstream of the food chain.
At present, there is no specific antidote for aflatoxin poisoning, and symptomatic and supportive treatment is the main countermeasure.
In common medical settings, the treatment of patients with aflatoxin poisoning mainly relies on supportive care, including intravenous infusion, vitamin K, etc. This is particularly difficult in developing countries where the proportion is high, as shortages of resources and medical facilities prevent many patients from receiving necessary treatment.
As awareness of aflatoxins continues to grow, countries are beginning to take action to combat the problem. Whether it is improving food testing standards or strengthening agricultural education, these are necessary measures to reduce food safety risks. In the future, how should we work more effectively with professionals and policymakers on the front lines of food safety to protect our health and well-being?
