Aflatoxins are hepatotoxic metabolites, that are produced by molds. They are naturally occurring poisonous carcinogens and the most widely known mycotoxins.
There are four major aflatoxins of toxicological importance (aflatoxin B1, aflatoxin B2, aflatoxin G1, and aflatoxin G2). Aspergillus flavus produces only the B aflatoxins while Aspergillus parasiticus produces both B and G aflatoxins.
Aflatoxin G have a molecular weight: 328.06 and molecular formula: C17H12O7.
Aflatoxin G1 is cytotoxic; it inhibits DNA synthesis and induces cell cycle arrest. The toxicity of aflatoxin G1 was similar to anatoxin B1; acute toxicity was less than B1 but greater than B2.
The lesions induced by G1 in ducklings are the same as from B1; in the rat, the zone in the affected liver lobule was the same as in B1 but the consistent pattern seen with B1 was absent.
Aflatoxin G1
Food safety can be defined as the “the avoidance of food borne pathogens, chemical toxicants and physical hazards, but also includes issues of nutrition, food quality and education.” The focus is on “microbial, chemical or physical hazards from substances than can cause adverse consequences.”
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