Aflatoxins

Aflatoxins are highly toxic secondary metabolites produced by aflatoxigenic fungi that frequently contaminate food and feed commodities. Their presence compromises quality and safety, posing a significant threat to public health, food security, and international trade. This volume, the first of a two-volume set, provides comprehensive coverage of the biological and chemical properties of aflatoxins, their classification, and their toxicological effects. It further examines advanced analytical and detection methods, current regulatory frameworks, and emerging strategies for prevention, control, and mitigation. Emphasis is placed on integrating fundamental scientific knowledge with applied approaches relevant to real-world challenges. The content is intended for a broad, interdisciplinary readership, including researchers and students in food science, food safety, toxicology, microbiology, nutrition, public health, biotechnology, and agricultural sciences, as well as policymakers, regulatory authorities, and professionals working in agriculture and the food and feed sectors. By addressing both foundational concepts and practical implications, the volume contributes to closing critical knowledge gaps and supports ongoing efforts to strengthen food safety systems, enhance risk management, and protect public health globally.