Health assessment of aflatoxins

Aflatoxins are toxins (mycotoxins) produced by the mould species Aspergillus flavus and Aspergillus parasiticus. They belong to the strongest toxins and carcinogenic substances found in nature. Moulds occur frequently in nature - in the soil, in rotting vegetation, in hay and grain - and can infest plant products and food. They colonise oily and starchy seeds, various types of nuts, pistachios, almonds, figs, coconut, fruit, cereals, rice, maize and soya particularly well, especially when optimal climatic growth conditions such as heat and humidity exist.

Aflatoxins are heat-stable and are only destroyed to a small extent during cooking or baking. They can be ingested with food or contaminated air.

Aflatoxins have shown carcinogenic effects (especially liver cancer) in animal experiments. In humans, a possible connection with the hepatitis B virus is being discussed with regard to the occurrence of liver carcinomas. The levels of alfatoxins in foodstuffs are regulated by the Contaminant Maximum Quantity Ordinance (KmHmVO).