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Recent Innovations in Detection of Aflatoxins in Dairy and other Food Products

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, 2024
DOI: 10.5281/zenodo.11215477
Read Abstract

Aflatoxins 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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