A REVIEW STUDY ON BIOLOGICAL ILL EFFECTS AND HEALTH HAZARDS OF AFLATOXINS

Aflatoxins are a group of secondary metabolites produced mainly by Aspergillus flavus and also by Aspergillus parasiticus, that are acutely toxic to warm blooded animals including human beings. Aflatoxin producing species of Aspergillus are quite common and widespread in nature. They can colonise and contaminate grains before harvest or during storage. Host crops are particularly susceptible to infection by Aspergillus following prolonged exposure to a high humidity environment. Other favourable conditions include high moisture content and high temperature. The aflatoxins can be found on a wide range of commodities including cereals, pulses, oilseeds, spices and dry fruits. In India, aflatoxins have been reported from a variety of edible substances such as cereals, oil seeds, spices, vegetables, dry fruits, pulses, areca nut, coconut and fast foods.

The aflatoxins became the focus of intense investigations when outbreaks of disease called "Turkey X' disease" occurred in Poultry during 1960 in U.K. Since the beginning of mycotoxin research the aflatoxin problem has been an economic burden for the food crops, livestock and poultry industry. The aflatoxins are acutely toxic being carcinogenic, mutagenic and teratogenic to rat and other experimental animals, so there has always been a concern about contamination of food with aflatoxins and threat to both human and animal health. Primarily aflatoxin B1, B2, G1, G2 and M1 are of interest. The aflatoxin M1 is hydroxylated metabolite of B1 that is the most frequently occurring aflatoxin. Further aflatoxin B1, is one of the most potent hepato- carcinogens known, hence levels of aflatoxins in the diet are an important consideration for human health. It is therefore, essential to device suitable cheap and safe control measures to minimize the deleterious effects of these mycotoxins. The aim of this review study was to explore the biological ill effects and health hazards due to these aflatoxins.