Effects of aflatoxin-contaminated food on organs of experimental animals

Aflatoxins, highly toxic secondary metabolites mainly produced by Aspergillus flavus, are a major food safety concern in warm, humid regions. This study investigated the occurrence of aflatoxins in food crops and assessed their toxic effects on vital organs of albino rats in Ekiti State, Nigeria. A total of 240 samples comprising maize, rice, and groundnut were collected from 16 Local Government Areas and analyzed using ELISA. Fungal isolation and molecular identification revealed a high prevalence of Aspergillus flavus; the primary producer of aflatoxins; accounting for 16.75% of total isolates. Concentrations of aflatoxin B₂ in the food samples reached up to 88.22 ppb, exceeding internationally accepted safety limits. Experimental animals (albino rats) were grouped and exposed to aflatoxin-producing A. flavus, with some groups treated using 100 mg/kg of Asparagus africanus extract or 200 mg ketoconazole. Histopathological and biochemical analyses revealed significant damage to the liver, kidney, and lung tissues in aflatoxin-exposed rats, including hepatic congestion, renal sclerosis, and pulmonary epithelial hyperplasia. However, treatment with A. africanus extract showed marked protective effects, comparable to ketoconazole, restoring normal histological architecture and reducing inflammation and tissue degeneration. These findings highlight the health risks of consuming aflatoxin-contaminated food and the therapeutic potential of Asparagus africanus in mitigating aflatoxin-induced organ damage. The study emphasizes the urgent need for improved food storage, aflatoxin monitoring, and integration of plant-based interventions in public health management.