Aflatoxins are a group of naturally occurring mycotoxins produced by certain fungi, with aflatoxin B1 being the most potent and prevalent form. These toxins are commonly found in crops such as maize, peanuts, cottonseed, and tree nuts, and can contaminate food products if proper storage and handling practices are not followed. Aflatoxin exposure poses serious health risks to humans, with the liver being the primary target organ for toxicity.

Yellow Aspergillus mold toxin, or aflatoxin, has been linked to various adverse health effects, including acute toxicity, carcinogenicity, immunosuppression, and growth impairment. Acute aflatoxin poisoning can result in symptoms such as vomiting, abdominal pain, convulsions, and even death in severe cases. Chronic exposure to low levels of aflatoxins has been associated with an increased risk of developing liver cancer, particularly in populations with high dietary exposure to contaminated foods.

Furthermore, aflatoxins have been shown to suppress the immune system, making individuals more susceptible to infections and diseases. In children, chronic exposure to aflatoxins can lead to growth stunting and developmental delays. Pregnant women are also at risk, as aflatoxin exposure has been linked to adverse pregnancy outcomes and developmental issues in infants.

Overall, the consumption of aflatoxin-contaminated foods poses a significant health hazard to humans, with the potential for both acute and chronic health effects. It is crucial to implement strict regulations and monitoring programs to prevent and control aflatoxin contamination in food products, as well as to educate the public on safe food handling practices to reduce the risk of exposure to these harmful toxins.