Aflatoxin in corn

Aflatoxin is a cancer-causing by-product of mold that contaminated corn during drought. Aflatoxins characterized as aflatoxin B1, B2, G1 and G2 are potent hepatotoxic and carcinogenic metabolites of Aspergillus flavus and A. parasiticus that grow on agricultural commodities.

Consequently, they are of great concern as food contaminants and are closely monitored in oily-seeded crops and dairy products.

Aflatoxin formation can occur while the product is in the field or after harvesting. Improper post-harvest treatment of the commodity, i.e. insufficient drying, improper storage conditions, etc., can result in increased levels of aflatoxins.

Contamination of aflatoxins in corn profusely happens at pre-harvest stage when heat and drought field conditions favor A. flavus colonization.

Corn is major ingredient of swine, poultry and cattle feed. Animal losses from aflatoxin in corn, causing mortality and subtle losses in weight gain and feed conversion have been costly.

Because aflatoxin is one of the most potent cancer-causing substances created in nature the Food and Drug Administration sets limits for the amount allowed in food as low as one-half part per billion in milk.
Aflatoxin in corn

Fusarium mycotoxin in cereal

Five toxic fungal secondary metabolites (mycotoxins)are considered to be economically and toxicologically important worldwide: aflatoxin, ochratoxin, deoxynivalenol and derivatives, zearalenone and derivatives, and fumonisins.

Mycotxins are toxic secondary metabolites produced by filamentous fungi (molds). Mycotoxins are very powerful protein synthesis inhibitors, so they can affect the DNA, which is a problem in and of itself. Because they affect the DNA, the cells start multiplying abnormally which can eventually develop into cancer. That mycotoxins can and do cause oesophageal cancer, kidney cancer, liver cancer, prostate cancer.

Mycotoxins production in grain can begin in the field an continue throughout storage. Mycotoxin production is dependent mainly in both well defined ranges of temperature and water activity. But in turn, the optimum climatic conditions for mycotoxin in infected grains depends on the substrate, Fusarium species and isolate.

Experts of FAO estimate that 25% of the world’s food crops are affected by mycotoxins each year with substantial impact of Fusarium species to food contamination. Fusarium species infection of cereal ears causes three undesired effects:
*Reduction of grain yield and quality
*Economic losses in livestock fed with contaminated cereals and the consequent reduced animal production
*Mycotoxins carryover to food products resulting in potential toxicity to human.

Fumonisins are carcinogenic mycotoxins by some Fusarium, primarily F. verticillioides growing in maize. At least 28 fumonisins (fumonisin B1, fumonisin B2, and fumonisin B3) analogs are now known and three of these occur naturally in maize world wide.
Fusarium mycotoxin in cereal