Aflatoxins are a family of fungi strains that affect plant products; and have been linked to liver cancer, hepatitis, cirrhosis, and other health issues. Exposure occurs when consuming contaminated plant products, eating meat or dairy from animals that have eaten contaminated feed, or inhaling dust while working with contaminated products.

Aflatoxin B1 – Of the four aflatoxins that cause cancer in humans and animals, aflatoxin B1 is the most toxic. Although it primarily attacks the liver, this mycotoxin can also affect the kidneys, lungs, and other organs; and is classified by the World Health Organization as a class 1 carcinogen.

Aflatoxin B2- Like aflatoxin B1, aflatoxin B2 is produced by the fungi Aspergillus flavus and Aspergillus parasiticus. Aflatoxin B2 is also a toxin and carcinogen that contaminates food products and primarily affects the liver and kidneys. It typically enters the body through the lungs, mucous membranes (nose and mouth), or even the skin but is less potent than aflatoxin B1.

Aflatoxin G1 –Like the other aflatoxins, G1 is a soil-borne fungus that can contaminate a wide range of food products, including peanuts, cottonseed meal, oilseeds, and vegetable oils, corn, and other grains in human food and animal feed. Aflatoxin contamination is most common in humid environments, especially tropical and subtropical regions. Similar to aflatoxin B2, this mycotoxin is less potent than aflatoxin B1.

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