**Author details**

Amos Emitati Alakonya1\* and Ethel Oranga Monda2

\*Address all correspondence to: aealakonya@gmail.com

1 Institute of Biotechnology Research, Jomo Kenyatta University of Agriculture and Tech‐ nology, P. O. Box 62000-00200, Nairobi

2 Department of Plant and Microbial Sciences, Kenyatta University, P. O Box 43844 -00100, Nairobi

### **References**

[1] Abbas, H. K., Wilkinson, J. R., Zablotowicz, R. M., Accinelli, C., Abel, C. A., Bruns, H. A., & Weaver, M. A. (2009). Ecology of Aspergillusflavus, regulation of aflatoxin pro‐ duction and management strategies to reduce aflatoxin contamination of corn. *Toxin Reviews*, 28, 142-153.

[2] Ambros, V. (2001). MicroRNAs: Tiny regulators with great potential. *Cell*, 107, 823-826.

**11. Conclusion**

50 Aflatoxins - Recent Advances and Future Prospects

cotoxins in grains and nuts.

**Acknowledgements**

**Author details**

Nairobi

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Grand Challenges Explorations initiative.

nology, P. O. Box 62000-00200, Nairobi

*Reviews*, 28, 142-153.

Amos Emitati Alakonya1\* and Ethel Oranga Monda2

\*Address all correspondence to: aealakonya@gmail.com

Mycotoxins especially aflatoxins are believed to have caused harm to mankind since time immemorial. It is now almost 54 years after the discovery of the Turkeys X disease suspect‐ ed to have been caused by aflatoxin contamination. Several major steps have been made to‐ wards the understanding of the aflatoxin biosynthetic pathway and its related genes. This book chapter not only emphasizes such work, but also focuses on Africa where due to the complex social economic dynamics, aflatoxins have greatly impacted negatively on the grain consuming population. This work goes on to describe the biosynthetic control of aflatoxi‐ nand further explores how AF/ST pathways could be altered via cross species RNA interfer‐ ence of key steps. If adopted, together with other existing aflatoxin control methods we believe researchers targeting mycotoxinswill realign their efforts in the development of practical methods for preventing not only aflatoxin contamination but alsoall the major my‐

This work was funded by a grant from the Bill & Melinda Gates Foundation through the

1 Institute of Biotechnology Research, Jomo Kenyatta University of Agriculture and Tech‐

2 Department of Plant and Microbial Sciences, Kenyatta University, P. O Box 43844 -00100,

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**Chapter 4**

**Recent Trends in Microbiological Decontamination of**

Nowadays, about 100,000 fungi have already been identified. From these, more than 400 may be considered potentially toxigenic, and about 5% are known to produce toxic com‐ pounds or classes of compounds that cause adverse effects in animals and humans in sever‐ al parts of the world [1]. These compounds, called mycotoxins, are secondary metabolites of low molecular weight produced by mycelia or spores of filamentous fungi [2]. It is suggest‐ ed that mycotoxin production is generally limited to a relatively small number of mold spe‐ cies, and that toxin may be produced by the whole species or just one specific strain [3]. The more complex the synthesis pathway of a mycotoxin, the lesser the number of mold species

The term "mycotoxin" originates from the Greek word "Mykes", meaning fungus, and from the Latin word "Toxicum", meaning poison or toxin [2]. Mycotoxins are classified as the most important chronic and noninfectious foodborne risk factor, more important than syn‐ thetic contaminants, plant toxins, food additives, and pesticide residues. Both humans and animals may show acute or chronic intoxication caused by mycotoxin ingestion, and the pathological condition that results from this ingestion is called mycotoxicosis [4]. Some fac‐ tors affect the magnitude of toxicity in humans or animals, including the animal species,

About 400 types of mycotoxins have been already discovered, and they are generally divid‐ ed into groups based on structural similarities and most important toxic effects [6]. From all

> © 2013 Oliveira et al.; licensee InTech. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2013 Oliveira et al.; licensee InTech. This is a paper distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

mechanism of action, metabolism and defense mechanisms [5].

**Aflatoxins in Foodstuffs**

Carlos Humberto Corassin, Alessandra Vincenzi Jager and Kasa Ravindranadha Reddy

http://dx.doi.org/10.5772/51120

**1. Introduction**

that produce it.

Carlos Augusto Fernandes Oliveira, Fernanda Bovo,

Additional information is available at the end of the chapter
