Aflatoxins

Aflatoxins are toxic compounds produced by aflatoxigenic fungi in food and feed commodities. Their presence compromises product quality and safety, posing a serious threat to global food security, public health, and agricultural trade. This book, the second volume in a two-part set on aflatoxins, provides a comprehensive reference covering their biological and chemical foundations, classification, health effects, advanced detection technologies, regulatory frameworks, and emerging mitigation strategies. Designed for an interdisciplinary audience, the volume offers valuable insights for researchers and students in food safety, nutrition, toxicology, microbiology, public health, biotechnology, and agricultural sciences; regulatory authorities and policymakers engaged in developing and implementing food safety standards; professionals working across agriculture, food and feed industries, and international trade; as well as public health experts and development organizations addressing foodborne risks and their wider societal impacts. By integrating scientific knowledge with practical approaches, this book addresses a critical gap in the literature. As part of a two-volume collection, it provides structured coverage of aflatoxin-related challenges while supporting research, policy development, risk management, and industry practice. In doing so, it contributes to ongoing efforts to strengthen public health protection, enhance food safety resilience, and advance regulatory frameworks at both national and international levels.