A review: Aflatoxins: toxicity and consumer health
คำสำคัญ:
Aflatoxins, health, toxicityบทคัดย่อ
Aspergillus flavus and Aspergillus parasiticus are fungi that produce aflatoxins, which are harmful mycotoxins. When humidity and temperature conditions are not properly controlled, these fungi can grow on a variety of agricultural products, either before harvest or during storage. Aflatoxin contamination is a significant concern for crops such as maize, corn, grains, and dried chilies.
Cancer is one of the most serious illnesses associated with aflatoxin exposure, as aflatoxins are potent carcinogens and have been linked to liver cancer cases in many countries where exposure is common. In addition to their carcinogenic effects, aflatoxins can also weaken the immune system. Dietary exposure to aflatoxins can have both immunosuppressive and carcinogenic effects, with the severity depending on factors such as immune function, nutritional status, overall health, and the duration and amount of exposure. Aflatoxins have caused illness and death in various parts of the world.
Although regulations have reduced exposure in many countries, aflatoxins continue to accumulate and negatively impact health in regions with warm climates that favor their growth. Reducing the presence of these toxic mycotoxins-through proper drying, storage, agricultural practices, or detoxification methods that break down their chemical structure-is essential for preserving food commodities and ensuring global food security.
This study focuses on the aflatoxin contamination situation in Thailand, where the warm and humid climate creates ideal conditions for mold growth, leading to significant health risks and food safety challenges.
เอกสารอ้างอิง
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