Aflatoxin B1
Definition
A hepatotoxic and hepatocarcinogenic mycotoxin produced by Aspergillus flavus and A. parasiticus on poorly stored groundnut, maize and dry chilli. FSSAI sets a total aflatoxin limit of 15 micrograms per kilogram (15 ppb) for most foods and 0.5 ppb for milk.
- Producing fungi
- Aspergillus flavus, A. parasiticus
- Toxicity
- Hepatotoxic, hepatocarcinogenic
- FSSAI limit (most foods)
- 15 micrograms per kg (15 ppb)
- FSSAI limit (milk)
- 0.5 ppb
Common questions
Why is the milk limit for aflatoxin set so much lower than for other foods?+
The limit applies to aflatoxin M1, a metabolite excreted in milk after an animal ingests contaminated feed, and regulators set it far lower because milk is a staple in infant and child diets, groups more vulnerable to its effects.
What storage conditions typically drive aflatoxin contamination?+
Warm, humid storage of groundnut, maize and dried chilli lets Aspergillus moulds proliferate, so contamination is strongly linked to poor drying and storage practice rather than to the crop itself.
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