Afifa Marryum1, Muhammad Haseeb Ahmad1*, Maryam Fatima1, Bushra Atique1, Sana Attique2
1Department of Food Science, Government College University, Faisalabad, Pakistan
2Department of Applied Chemistry, Government College University, Faisalabad, Pakistan
*For Correspondence
Haseeb.ahmad@gcuf.edu.pk
Publication Date: May 17, 2024Aflatoxins are naturally occurring
secondary metabolites produced by Aspergillus flavus and Aspergillus parasitic,
among other molds. The world's food safety and trading economy, particularly in
developing nations, are seriously threatened by aflatoxins, the most dangerous
natural mycotoxin yet identified. It contaminates a variety of products,
including cotton, groundnuts, maize, and chilies, and has a devastating impact on
both human and animal health. As a result, the global economy has suffered
billion-dollar losses. Aflatoxin B1, B2, G1, and G2 are the most common and
deadly of the over eighteen distinct forms of aflatoxins that have been
identified so far. One of the most important aspects of controlling aflatoxin
contamination is early fungal infection diagnosis. Aflatoxin contamination in
crops and food items is therefore determined using a variety of techniques,
such as chromatographic techniques, spectroscopic techniques, and
immunochemical techniques. This chapter summarizes the recent methods for the
detection and analysis of different aflatoxins in dairy and other food
products.
Keywords
Aflatoxins, Food Safety, Detection Methods, Analytical Techniques, Biosensors
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