Aflatoxins are toxic compounds produced by certain molds, primarily Aspergillus flavus and Aspergillus parasiticus. These molds thrive in warm and humid environments, often contaminating food crops like maize, peanuts, tree nuts, and spices. Over time, exposure to aflatoxins can lead to serious health problems, especially in vulnerable populations.

1. How Are Humans Exposed to Aflatoxins?

Aflatoxin exposure in humans primarily occurs through dietary intake. Let’s explore the main pathways:

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a. Contaminated Food Consumption

The most common route of exposure is eating aflatoxin-contaminated foods, especially:

• Groundnuts (peanuts)
• Maize (corn)
• Rice
• Wheat
• Dried fruits (like figs)
• Milk and dairy (from animals fed with contaminated feed)
• Spices (like chili, pepper)

Poor storage practices such as high humidity, poor ventilation, or unsealed containers—favor mold growth, increasing aflatoxin contamination in food.

b. Breastfeeding and Infant Exposure

Lactating mothers exposed to aflatoxins can pass aflatoxin M1 to their infants through breast milk. Infants consuming contaminated formula or weaning foods are also at risk.

c. Occupational ​Exposure​

Farmers, grain handlers, and food processing workers may inhale aflatoxin-contaminated dust particles during harvesting, drying, sorting, or milling. Prolonged inhalation may contribute to respiratory or systemic toxicity.

d. Ani​mal Products​

Livestock consuming contaminated feed can metabolize aflatoxins into forms like aflatoxin M1, which is then secreted in milk, meat, or eggs. This indirect exposure route affects people consuming animal products.

2. Who Is Most at Risk?

• Children and Infants: Due to lower body weight and developing immune systems, they are highly vulnerable to aflatoxin-related stunting and immune suppression.
• Pregnant Women: Exposure can impact fetal development.
• People in Low-Income Regions: Limited food safety control and improper food storage increase aflatoxin levels in the diet.
• Agricultural Workers: Regular contact with contaminated crops and dust poses a chronic exposure risk.

3. Health Effects of Aflatoxin Exposure

Chronic exposure to aflatoxins can cause:

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• Liver cancer (especially in people with hepatitis B)

• Stunted growth and developmental delays in children

• Immune suppression, leading to higher infection rates

• Acute aflatoxicosis (in rare, high-dose cases): nausea, vomiting, liver failure, and even death

4. How to Reduce Exposure to Aflatoxins

• Store food in dry, cool conditions with good airflow
• Inspect grains and nuts for mold or discoloration before consumption
• Use proper drying techniques for crops before storage
• Diversify diet to reduce dependence on single high-risk staples like maize
• Encourage food testing and regulation at national and local levels

Final Thoughts

Aflatoxin exposure is a silent public health threat, especially in developing countries. Awareness, improved storage methods, regular food inspection, and policy implementation are key to reducing exposure and preventing long-term health effects