Preface

The book *Aflatoxins - Occurrence, Detoxification, Determination and Health Risks* comprises 11 chapters organized in 2 sections and is a collection of original research and review articles. The topics discussed in this volume as related to aflatoxins include food safety and health hazards, role of and knowledge on socioeconomic factors, information dissemination, food processing, and analysis.

The first section of the book comprises five chapters (Chapters 1–5) and provides a general review on aflatoxins. Chapter 1 provided a review on fungi *Aspergillus flavus*: methods of identification, control, and effects on health and productivity. Chapter 2 is dedicated to food safety, human health hazards, and prevention of aflatoxin contamination in foods. Chapter 3 discussed the roles of socioeconomic factors (such as, level of education; methods of skill acquisition, food vending, and handling, especially in the hygienic practices; storage methods; and poor water supply) on food contamination. Chapter 4 discussed the occurrence of aflatoxins as result of indigenous food processing methods, such as, fermentation, roasting, and cooking. Chapter 5 emphasized the role of press or mass media in creating awareness and increasing media coverage on aflatoxin research development activities and the role to be played by research institutions in translating technical information published in scientific journals to assist reporters in understanding the research implications.

The second section (Chapters 6–11) is devoted to the techniques and approaches in the detoxification of food and the determination of aflatoxins using chromatographic analysis. Chapter 6 discussed the numerous methods for detoxification of aflatoxins in food to ensure food security. Chapter 7 reviewed the presence of mycotoxins in freshwater fish species and their effects on human health. Chapter 8 described the occurrence of aflatoxins in spices. Chapter 9 described disruption of metabolic activities through inhibition of ATP generation, carbohydrate, and lipid metabolism. Chapters 10 and 11 reviewed the chromatographic analysis of aflatoxins in food samples; it also described various extractions and cleanup methods prior to chromatographic analysis.

The book reviews up-to-date literature of leading experts in aflatoxins, and the references at the end of each chapter provide a starting point in acquiring a deeper knowledge on occurrence, detoxification, and analysis of aflatoxins in food samples. I hope this will serve as reference book for researchers and students.

I gratefully acknowledge the efforts and expertise of the contributing authors for their time and effort in preparing the chapters and for their interest in the book project.

I am indebted to the Vice-Chancellor Prof. Muhammed Mustapha Akanbi of Kwara State University, Malete, Nigeria, my colleagues in the Department of Chemistry and Industrial Chemistry, and also my former colleagues in the School of Basic and Remedial Studies of Kwara State College of Education, Ilorin, Kwara State for their

support and encouragement. I also acknowledge my wife Mrs. Rihanat B. Abdulrauf and my children Haleemah, Habeebah, Hameedah, Abdulrauf, Abdulrahman, and Hameemah for their patience, understanding, and support during the chapter review process.

My special appreciation goes to the editorial team and publishing manager of *IntechOpen* for their promptness, encouragement, understanding, and patience during the review and publication processes.

**Dr. Lukman Bola Abdulra'uf**

Department of Chemistry and Industrial Chemistry, Kwara State University, Malete, Ilorin, Nigeria Section 1
