Group of structurally related, heat-stable (up to 250°C) mycotoxins (furanocoumarins) formed by Aspergillus species (especially Aspergillus flavus and Aspergillus parasiticus).
In nature at least 13 different aflatoxins are formed.
Aflatoxin B1, the strongest mycotoxin in this group, is mainly produced by Aspergillus species growing on nuts, almonds and cereals. Other affected fruits and foods are coconut flakes and chestnuts. Ham and its products are also affected by the growth of these moulds. Through infestation of animal feed, aflatoxins can also enter dairy products.
Aflatoxin B1 is acutely toxic (LD for humans is 1-10mg/kgKG) and is one of the strongest carcinogenic substances. Acutely toxic damages the liver. Late consequences of chronic aflatoxin exposure are hepatocellular carcinoma (HCC - C22.0).