Effects of Botanicals on Growth and Aflatoxin Production by Aspergillus flavus Infecting Maize

Abstract

Fungi have been associated with man from ancient times. Among these fungi, Aspergillus was first described in 1729. 1,2 For over three centuries approximately 250 species have been recognized in the genus. 3,4 Some species of Aspergillus have negatively affected man in so many areas of life, both medically and commercially. Constant inhalation of spores of Aspergillus species had resulted in some predisposition of humans and other animals to Aspergillosis. Mechanism of toxin production by Aspergillus species in foods are still being studied as some Aspergillus species may also produce toxic compounds (Mycotoxins) which presents a serious health risk for both man and animals. 5,6 There are different types of mycotoxins identified, with some being harmful to man and animals, e.g. zearalenone, fuminosins, aflatoxins, ochratoxins, vomitoxins, etc. [7][8][9] Aflatoxin was discovered in 1960 in England where close to 100,000 turkey poults died from aflatoxinpoisoning after eating peanut meal contaminated with Aspergillus flavus. [10][11][12] The discovery led to a growing awareness of the potential hazards (aflatoxicosis) of these substances as contaminants of food and feed; causing illness and even death in humans and animal. 10 Maize (Zea mays L.), along with wheat (Triticuma estivum L.) and rice (Oryza sativa L.), are the primary staple food cereals in many countries. 13