MYCOTOXINS IN FOOD AND THEIR HAZARDS (AFLATOXINS, OCHRATOXIN A)

This article explores the occurrence, sources, and health hazards of major mycotoxins in food products, with a specific focus on aflatoxins and ochratoxin A. Mycotoxins are toxic secondary metabolites produced by certain species of fungi such as Aspergillus and Penicillium, which contaminate agricultural products during pre- and post-harvest stages. Aflatoxins, especially aflatoxin B₁, are among the most potent carcinogenic compounds found in cereals, nuts, dried fruits, and milk. Ochratoxin A, primarily found in grains, coffee, and wine, is nephrotoxic and has immunosuppressive and possibly carcinogenic effects. The article reviews the conditions favoring mycotoxin production, methods of detection (e.g., HPLC, ELISA), and current mitigation strategies such as good agricultural practices (GAP), storage control, and biological detoxification methods. Ensuring food safety requires a multidisciplinary approach involving continuous monitoring, regulatory standards, and consumer awareness.