Aflatoxins are among the most important naturally occurring toxic substances associated with food and agricultural commodities. Produced primarily by certain species of Aspergillus, these compounds can contaminate crops such as maize, groundnuts, tree nuts, spices, oilseeds, and other products under favorable environmental conditions.This book, Aflatoxins, has been developed to provide a comprehensive introduction to the subject while connecting fundamental scientific concepts with practical applications. It brings together information from microbiology, biochemistry, toxicology, food science, agriculture, analytical chemistry, epidemiology, and public-health research.The book begins with the biological and chemical foundations of aflatoxins. Understanding the organisms responsible for their production and the biochemical pathways involved in toxin biosynthesis provides an essential foundation for understanding contamination and toxicity. Particular attention is given to aflatoxin B1, the most extensively studied member of the group and one of the most significant naturally occurring carcinogenic compounds.A major focus of the book is the toxicological significance of aflatoxin exposure. Aflatoxins can undergo metabolic activation in the liver, producing reactive intermediates capable of interacting with cellular macromolecules. Their effects include hepatic injury, oxidative stress, genetic damage, immune disturbances, and carcinogenic processes. The book also discusses the importance of exposure level, duration, individual susceptibility, nutritional status, and interactions with other health conditions.Aflatoxin contamination is not limited to human food. Contaminated animal feed can expose livestock, poultry, and other animals to these toxins. The resulting effects may include reduced growth, impaired immunity, liver damage, reproductive problems, and economic losses. In dairy animals, metabolism of aflatoxin B1 can result in the formation of aflatoxin M1, which may subsequently occur in milk. This provides an important example of how an agricultural contaminant can move through the food chain.Aflatoxin exposure is particularly important in populations where maize, groundnuts, and other susceptible commodities form major components of the diet. The relationship between aflatoxin exposure and hepatocellular carcinoma has received extensive scientific attention, particularly in populations where chronic hepatitis B infection is also prevalent. Understanding these interactions demonstrates why aflatoxin control must be considered an integrated public-health priority rather than simply a food-processing issue.The future of aflatoxin management will increasingly depend on interdisciplinary cooperation. Climate change may alter the geographic and environmental distribution of aflatoxin-producing fungi. Advances in genomics, biotechnology, artificial intelligence, remote sensing, rapid diagnostics, biomonitoring, and climate-smart agriculture may provide new opportunities for prevention and early warning.This book is intended for students, researchers, educators, agricultural professionals, food scientists, laboratory personnel, public-health workers, and readers interested in understanding aflatoxins and their wider implications. It may also serve as a useful introductory reference for individuals working in food safety, animal production, toxicology, microbiology, and agricultural management.>
