Aflatoxins

Aflatoxins are naturally occurring mycotoxins that are produced by many species of Aspergillus, a fungus, most notably Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are toxic and among the most carcinogenic substances known. 1 After entering the body, aflatoxins may be metabolized by the liver to a reactive epoxide intermediate or be hydroxylated and become the less harmful aflatoxin M1.

Aflatoxin-producing members of Aspergillus are common and widespread in nature. They can colonize and contaminate grain before harvest or during storage. Host crops are particularly susceptible to infection by Aspergillus following prolonged exposure to a high humidity environment or damage from stressful conditions such as drought, a condition which lowers the barrier to entry.

The native habitat of Aspergillus is in soil, decaying vegetation, hay, and grains undergoing microbiological deterioration and it invades all types of organic substrates whenever conditions are favorable for its growth. Favorable conditions include high moisture content at least 7 and high temperature.

Crops which are frequently affected include cereals maize, sorghum, pearl millet, rice, wheat , oilseeds peanut, soybean, sunflower, cotton , spices chilli peppers, black pepper, coriander, turmeric, ginger , and tree nuts almond, pistachio, walnut, coconut, brazil nut .

Virtually all sources of commercial peanut butter in the United States contain minute quantities of aflatoxin, 2 but it is usually far below the US Food and Drug Administration's FDA recommended safe level.