Aflatoxins: A Global Concern for Food Safety, Human Health and Their Management
By Pradeep Kumar, D. Mahato, Madhu Kamle, T. Mohanta, S. Kang. Frontiers in Microbiology, 2017
767 citations recorded by the source corpus.
The aflatoxin producing fungi, Aspergillus spp., are widely spread in nature and have severely contaminated food supplies of humans and animals, resulting in health hazards and even death. Therefore, there is great demand for aflatoxins research to develop suitable methods for their quantification, precise detection and control to ensure the safety of consumers’ health. Here, the chemistry and biosynthesis process of the mycotoxins is discussed in brief along with their occurrence, and the health hazards to humans and livestock. This review focuses on resources, production, detection and control measures of aflatoxins to ensure food and feed safety. The review is informative for health-conscious consumers and research experts in the fields. Furthermore, providing knowledge on aflatoxins toxicity will help in ensure food safety and meet the future demands of the increasing population by decreasing the incidence of outbreaks due to aflatoxins.
Subfields: Food Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/b66e924a5b4fba998f8e906aad6d3b6f4d3180a8
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Citations in the corpus
- Stimulus-responsive hydrogels in food science: A review (2022, background): “Contamination of foods with microbes can lead to a reduction in shelf life, increased food waste, and food safety concerns (Kumar et al., 2017).”