Aflatoxins are toxic mycotoxins produced by certain moulds, primarily Aspergillus flavus and Aspergillus parasiticus, which commonly occur in soil and on crops. These toxins frequently contaminate agricultural commodities such as grains, nuts, and animal feed. As a result, they pose a significant risk to both food safety and public health. Among them, aflatoxins B1, B2, G1, G2, and M1 represent the most important types from a regulatory and toxicological perspective.
When dairy animals, particularly cows, consume feed contaminated with aflatoxin B1, their liver metabolises it into Aflatoxin M1. The animal then excretes this metabolite into milk. Consequently, contamination can enter dairy products such as milk, cheese, and yoghurt, even though the original source lies in animal feed.
Aflatoxin M1 raises particular concern because of its stability. Standard milk processing methods, including pasteurisation, do not effectively eliminate it. Therefore, if it appears in raw milk, it can persist through processing and remain in the final product. This increases the risk of human dietary exposure.
From a health perspective, aflatoxins cause several serious effects. They are hepatotoxic, genotoxic, and carcinogenic. Long-term exposure can contribute to liver cancer. In addition, they may cause kidney damage, immune suppression, and reproductive and gastrointestinal issues. Because of these risks, food safety systems rely on strict monitoring and control measures.
Overall, effective testing and regulation play a key role in reducing aflatoxin contamination. In turn, these measures help protect consumers and limit exposure throughout the food chain.
