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Aflatoxin refers to a group of extremely poisonous mycotoxins produced by two common fungi, Aspergillus flavus and Aspergillus parasiticus. These toxins are named for a fungus that produces them, e.g. “A” from the genus name Aspergillus, “fla” from the species name flavus added to “toxin” to give the name aflatoxin. Mycotoxins are chemical compounds produced by fungi while growing on organic substances such as corn, peanuts, or cottonseed. When these compounds are consumed by animals or humans, they may produce severe undesirable health effects.
[Figure 1]
Although it has been known for over 100 years that moldy grains consumed by animals or humans could cause serious illnesses, it was not until 1961 that scientists proved that the death of over 100,000 turkey poults was caused by consumption of aflatoxin-contaminated grain. Beginning in the 1960's, intensive study of aflatoxin and the illnesses it causes has well
documented that serious health effects can occur when aflatoxin-contaminated feed or food are consumed.
[Figure 2]
All content on this website has been provided by:
Joseph P. Krausz
Extension Plant Pathologist
Texas A&M University
Disclaimer:
The information given is for educational purposes only. Reference to commercial products or trade names is made with the understanding that no discrimination is intended and no endorsement by the Texas Agricultural Extension Service or Texas A&M University is implied. Extension programs serve people of all ages regardless of socioeconomic level, race, color, sex, religion, disability or national origin. The Texas A&M University System, U.S. Department of Agriculture, and the County Commissioners Courts of Texas Cooperating.
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