CONTROLLING AFLATOXIN IN FOOD SUPPLY

luke-curtis
 Aflatoxins are toxins (mycotoxins) produced by some species of Aspergillus molds (fungi). Many foods such as peanuts, corn (maize), and other grains are frequently contaminated with aflatoxins. 
 

Charles Schmidt. Breaking the Mold- New strategies for fighting aflatoxins. Environmental Health Perspectives September 2013;121(9):A720-5. AND

Pauline Jolly et al. Association between high aflatoxin B1 levels and high viral load in HIV-positive people. World Mycotoxin Journal August 2013;6(3):255-61. AND

Yan Liu et al. Population attributable risk of aflatoxin-related liver-cancer: systematic review and meta-analysis. European Journal of Cancer 2012;48(14):2125-36.

Aflatoxin contamination is especially common in foods improperly stored in damp or wet conditions, and is especially common in hot and humid climates such as those found in many parts of Africa.

Aflatoxins are toxic to the immune system and are potent carcinogens (ie. cancer causing compounds). Recent research has reported that high levels of aflatoxin exposure are associated with high viral loads in HIV+ people. Aflatoxins in foodstuffs are estimated to cause 105,000 to 142,000 annual liver cancer cases worldwide.

The US Centers for Disease Control estimates that 4.5 billion people in the developing world are exposed to significant levels of aflatoxins in foods. Reducing levels of aflatoxins are critical in many parts of the world. The most important method to control aflatoxin contamination involves water control of harvested crops. Grains and peanuts should be harvested under dry conditions if possible, and the grains/peanuts should be quickly dried to less than 17% water (using mechanical drying such as fans and heaters if available) and then stored under clean and dry conditions. Contaminated foods should be discarded. Research is currently being conducted to develop corn and wheat strains resistant to aflatoxin producing Aspergillus species. Another method being tried involves the use of inoculating crop fields with bacteria or non-aflatoxin producing molds to prevent growth of aflatoxin producing Aspergillus. Innoculating corn and peanuts with non-aflatoxin producing Aspergillus flavus can reduce aflatoxin contamination of corn and peanuts by as much as 90%. Much more research is needed to reduce aflatoxin production in crops and stored food.

{flike}

 

Share on facebook
Share on Facebook
Share on reddit
Share on Reddit
Share on email
Share via Email
Share on twitter
Share on Twitter

Leave a Reply

Recent Articles

Featured Sponsor

Watch Us

Follow Us

Doug's Books

Doug Kaufmann has written many books that cover a full range or health issues. Find out which of his books best suits you by clicking the button below.

The Kaufmann Diet

Doug Kaufmann developed his diet after years studying the clinical effects of pathogenic fungi on the body. Fungi and yeasts can become parasitic organisms on and inside our body, causing health problems that can be difficult to diagnose. Learn more about the Kaufmann Diet, change your life and know the cause.

The Science of Fungus

We encourage all visitors to this site to take some time and study these technical articles prior to initiating lifestyle changes, including dietary changes and to do so with their physician’s awareness and approval. The articles posted in this link are scientific and with few exceptions are taken from medical journals familiar to healthcare workers.

Our Healthy Recipes

Looking for help assembling antifungal Kaufmann Diet approved recipes for breakfast, lunch or dinner? We have several videos, books and recipe write ups here on Know the Cause that will help your health journey. The recipes in this section are so good, you’ll feel like you’re indulging. No sacrifice needed! Enjoy.

Sign-up for our newsletter and get the latest content from Know the Cause.