Review on Novel Approaches for Controlling Aflatoxin B1: Harnessing Nature's Defenses Against Food Toxins

J. P. M. Fossou, Y. C. S. Adjovi, S. E. Dedehou, U. H. Ahehehinnou and F. Tovo

African Journal of Food, Agriculture, Nutrition and Development (AJFAND), 2024, vol. 24, issue 3

Abstract: Aflatoxin B1 is the most harmful food toxin for humans and animals. According to the International Agency for Research on Cancer, it is ranked as one of the most carcinogenic substances in the world, directly connected to hepatocarcinoma in both humans and animals. Aflatoxin B1 is also involved in the occurrence of pathologies, and aflatoxicoses. Aflatoxin B1 can be produced by fungi from the genus Aspergillus section Flavi in a variety of foods during storage. Once aflatoxins are present, food processing cannot eradicate them. The damage and lack of complete elimination of aflatoxins from foodstuffs make them the most monitored and controlled substances in the world. Given the high-risk of Aflatoxin B1 on both animal and human health, it is important to study their worldwide distribution and existing control methods through a systematic review. Articles published from 1945 to 2022 found on several databases as Scopus, PubMed, Dimensions, Google Scholar and an extraction sieve was used to select the relevant articles. Of the two hundred and twenty-eight (228) French and English scientific articles on aflatoxins identified, forty of the most relevant original articles were selected for inclusion in this review following a rigorous selection process. Several genes are involved in the synthesis of aflatoxin B1. Moreover, certain environmental conditions, in particular oxidative stress are propitious for fungus by over-expressing aflatoxins. However, the fungi defences can be controlled by several methods. Articles showed efficiency of various of them. Good cultural practices and awareness raising are part of the preventive control. Synthetic chemicals such as insecticides and fungicides are chronically used in chemical control of fungal growth and prevent aflatoxins from being produced. Biological control is based on allelic recombination between toxic and atoxic strains. The use of microbial competition is focused on the natural predators of aflatoxic molds, most often lactic acid bacteria, and the natural control relies on the use of natural plant substances. Natural substances like aqueous or organic plant extracts that contain proteins, polyphenols, tannins, antioxidants, flavonoids, terpenes, and chelating ion as well as caffeic acid, gallic acid and ascorbic acid can be used to control fungal contamination currently. These molecules interfere with free radicals to slow down or even inhibit the production of reactive oxygen species significantly reducing the production of aflatoxins making them inactive. Implementation of the means of controlling fungal growth and producing aflatoxins will help make agriculture globally competitive and ensure food security.

Keywords: Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Production Economics (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://ageconsearch.umn.edu/record/347760/files/REVIEW%20ON%20NOVEL.pdf (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ags:ajfand:347760

DOI: 10.22004/ag.econ.347760

Access Statistics for this article

More articles in African Journal of Food, Agriculture, Nutrition and Development (AJFAND) from African Journal of Food, Agriculture, Nutrition and Development (AJFAND)
Bibliographic data for series maintained by AgEcon Search ().