Incidence and Chemical Implications of Aflatoxin in Street-Vended Foods

Abstract

It is known that aflatoxin is produced by some Aspergillus fungal strains. Incidence of this toxin in food and feeds is as a result of contaminations by these fungal strains. Aspergillus strains are common in human environment, and their effects on foods are issues of global concern. First, we need an adequate knowledge of aflatoxin, then we can design proper control and regulatory strategies for its control. In this chapter, we present importance of street-vended foods and their possible health risk on the populace due to possible aflatoxin contamination; we took insights into types and incidences of reported aflatoxin contaminations in street-vended foods and reviewed the chemical nature, structures, and metabolism of aflatoxins and their actions as chemical poisons to human (mycotoxicosis) with deep insight into their toxicology. In addition, we review different environmental factors that may affect aflatoxin production in foods and also considered economic impact of aflatoxin contaminations of foodstuffs. In this chapter, we also discussed different aflatoxin aflatoxin detection methods in foods and examined available or possible regulations to best control its incidence in street-vended food. Adequate understanding of these important information about aflatoxin will form a bedrock for its control in street-vended food.