Aflatoxins are mycotoxins produced by two species of Aspergillus (flavus and parasiticus), especially in areas with hot and humid climates.
Twenty types of aflatoxins have been identified, with the naturally occurring ones being aflatoxin B1, aflatoxin B2, aflatoxin G1, and aflatoxin G2. Aflatoxins are hepatocarcinogenic, immunotoxic and teratogenic.
The most prevalent aflatoxin frequently found in raw materials and animal feeds is AFB1. AFB1 is a highly toxic mycotoxin compared to other aflatoxins. In in vitro tests, the toxicity of aflatoxins B2, G1 and G2 is approximately 20, 50 and 10% of that of AFB1, respectively.
Given its toxic potential, legal limits of AFB1 have been established in raw materials and animal feeds. Their presence is regulated by Commission Regulation (EU) No. 574/2011, which modifies Annex I of Directive 2002/32/EC.
Raw material/feed
Legal limit (ppb) refers to feeds with a humidity of 12%
All raw materials for animal nutrition
20
Compound animal feed for cattle, sheep and goats (except dairy animals and calves and lambs)
20
Complete animal feed for dairy cattle
5
Complete animal feed for calves and lambs
10
Compound animal feed for pigs, poultry (except young animals)
20
Other complete animal feed
10
Other complementary animal feed
5
The ingestion of AFB1 present in animal feed, even at low levels, can cause damage to the immune system, alteration of serum, kidney and liver enzyme levels and reduction in weight gain and animal feed consumption.
AFB1 also produces a metabolite that is excreted in milk (aflatoxin M1 (AFM1)), a biomarker of AFB1 with carcinogenic potential. Thus, given that AFM1 represents a public health problem, the authorities have established legal limits to prevent human consumption of milk contaminated with this mycotoxin. The maximum limit in Europe, for example, is 0.05 µg/kg, while that in the United States is 0.5 µg/kg.
Climate change alters the temperature and water activity (aw la w subindice) in the environment, further influencing mycotoxin production.
According to a recent study by Wageningen University, in which predictive models have been developed of how an increase in temperature would affect the risk of aflatoxin contamination in maize, the results have revealed that an increase of two degrees Celsius in temperature would considerably increase the risk of aflatoxin B1 contamination in maize.
There is increasing research and progress on how to eliminate aflatoxins, even though it is currently not possible to completely eliminate them.
It is for this reason that prevention, risk identification, control and safety are essential to guarantee crops and products free of mycotoxins.
Among the most used methods in prevention we find the Analysis of Hazards and Critical Control Points, HACCP. It is also very important to strictly control all phases of cultivation until final consumption, carrying out Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP).
It should be noted that, in the long term, the best and most cost-effective solution to eliminate aflatoxins would be to control contamination by improving crop resistance to fungal infection.
Post-harvest is one of the phases in which infections can develop. It is best to prevent and act by following some recommendations such as:
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