FROM FIELD TO FORKS: A DEEP DIVE INTO AFLATOXIN CONTAMINATION IN FOOD ITEMS

Abstract

Aflatoxin contamination in food items brings a significant hazard to global foodstuff safety, public health, and economic stability. This assessment comprehensively examines the sources, risks, and potential solutions associated with aflatoxin contamination in various food products. Aflatoxins, produced by moulds of the Aspergillus flavus, contaminate crops during cultivation, harvest, storage, and processing stages. Consumption of aflatoxin-contaminated food items has been linked to severe health issues, including liver cancer, stunted growth, and immune system suppression. This review delves into the diverse sources of aflatoxin contamination, ranging from agricultural practices and environmental factors to storage conditions. The risks associated with aflatoxin exposure are explored in detail, emphasizing on the global impact on both human health and economies, especially in vulnerable communities reliant on staple crops. Furthermore, the review discusses multifaceted solutions aimed at mitigating aflatoxin contamination. These solutions encompass agricultural strategies such as crop rotation, improved irrigation methods, and biocontrol agents, as well as advancements in food processing techniques like sorting, washing, and hermetic storage. Regulatory measures and international standards are critically evaluated, highlighting their role in ensuring food safety and preventing aflatoxinrelated health crises