aflatoxins


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Related to aflatoxins: ergotism, Ochratoxins

aflatoxins

[af′lātok′sins]
Etymology: Gk, a, not; L, flavus, yellow; Gk, toxikon, poison
a group of carcinogenic and toxic factors produced by Aspergillus flavus food molds. The mycotoxins cause liver necrosis and liver cancer in laboratory animals and are believed to be responsible for a high incidence of liver cancer among people in tropical regions of Africa and Asia who may consume moldy grains, peanuts, or other Aspergillus-contaminated foods.

aflatoxins

Poisonous fungal products produced by Aspergillus flavus which grows on peanuts and grains stored in damp conditions. Aflatoxins act by binding to enzymes so that cell metabolism is blocked. If the fungus is eaten by cattle, the toxins can be released in the milk. Afflatoxins are believed to be a cause of primary liver cancer in people, especially those who have had HEPATITIS B.

aflatoxins (af´lətok´sins),

n.pl a group of carcinogenic and toxic factors produced by
Aspergillus flavus food molds.
References in periodicals archive ?
Results showed that pulse light treatment using vibrating and conventional conveyors for 240 seconds at a 7-cm distance from the light source degraded aflatoxins by 60% and 44%, respectively.
Kenya has been particularly badly affected by aflatoxins.
flavus is involved in production of aflatoxins in fruit and vegetables [9].
Mycobiota in poultry feeds and natural occurrence of aflatoxins, fumonisins and zearalenone in the Rio de Janeiro State, Brazil.
Susceptibility to aflatoxins can vary considerably between different poultry species (Arafa et al.
KEYWORDS: Aflatoxin, Acetic acid, WBCsDC, Thymus, Harderian gland.
Working within an established rural population cohort in southern central Uganda, Asiki and colleagues [1] and Kang and colleagues [11] demonstrated that exposure to aflatoxins was ubiquitous and that a significant proportion of people tested had relatively high levels, similar to those found in other settings in Africa.
subtilis was studied for its inhibitory effect against a standard strain of Aspergillus parasiticus which produces all kinds of aflatoxins.
The aflatoxins identification and quantification were performed by TLC using an aliquot (40[micro]L) of each sample, which was spotted on silica gel-G thin layer plate (Merck, Germany) and then developed with chloroform:acetone 9:1 (v/v) as a solvent system.
Maya Mokdad, project manager at the Lebanese Association for Food Safety, said that aflatoxins fall into a broader family of substances known as mycotoxins, which are produced by mold and fungi that grows on spices post-harvest, prior to processing and distribution.
In this research, a new, simple and cheap method was used for the extraction and pre-concentration of aflatoxins in pistachio samples.
The infection occurs on stored fruits and the contamination with aflatoxin deteriorates the quality and make the produce unfit for consumption thereby restricting the export trade.