**2. Aflatoxins**

Aflatoxins are produced primarily by the common fungus *Aspergillus flavus* and the closely related species *A. parasiticus*, and they can be found in feedstuffs and foodstuffs throughout the world. These mycotoxins are a family of several molecules of which the most important are AFB1, B2, G1 and G2 (**Figure 1**). The letters refer to the fluorescence blue (B) or green (G) under UV and the numbers (1 or 2) refer to their relative chromatographic mobility. They are molecules with a polycyclic structure belonging to the furanocoumarin class.

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**Figure 2.**

*Prevention by Essential Oils of the Occurrence and Growth of* Aspergillus flavus *and Aflatoxin…*

There are also other aflatoxins; there are in total more than a dozen (M1, P1, Q1, B2a, G2a, etc.). The most are products resulting from the metabolic metabolism of the four molecules produced by mold in food [6]. For example, after ingestion of contaminated feed, AFB1 is transformed into the liver of mammals by cytochrome P450 into several metabolites, mainly AFM1 excreted in milk, which is produced by hydroxylation of the tertiary carbon of the difuranocoumarin cycle. The hydroxyl group formed makes AFM1 more soluble in water and therefore rapidly excreted in mammalian milk, urine, bile and feces. The AFM1 owes its name to its presence in Milk [7]. Aflatoxins are stable molecules and very resistant to the various processes of food processing such as roasting, extrusion and cooking [8]. Indeed, the decomposition of aflatoxins takes place at very high temperatures which are difficult to comply with the manufacturing or processing processes of food. *A. flavus* and *A. parasiticus* are the main aflatoxin producers; *A. flavus* is responsible for the production of type B aflatoxins, while *A. parasiticus* produces both type B and G [9]. Aflatoxins can contaminate cereals, oil seeds, nuts, spices, legumes, dried fruits, milk and milk products, posing a high risk to public health [10–13]. Maize, peanuts and tree nuts (i.e. pistachios) are susceptible to aflatoxin contamination in the field, while other cereals, oilseeds and dried fruits are mostly contaminated at postharvest and

Foodstuffs should not be hazardous to consumer health; as consequence, elimination of mycotoxin from products is a challenge for the food industry. Concerns have been directed towards aflatoxins because of their global threat and toxicity. Most of the factors obtained from studies on aflatoxins can be applied to other mycotoxins. Although prevention is the most effective intervention, chemical, physical and biological methods have been investigated to eliminate aflatoxins or reduce them (**Figure 2**). However, these techniques are not completely safe, are

*Some commonly used physical, chemical and biological methods of aflatoxin detoxification.*

*DOI: http://dx.doi.org/10.5772/intechopen.88247*

during storage [14–16].

**3. Methods of aflatoxin decontamination**

expensive and not well preferred by consumers.

**Figure 1.**

*Chemical structures of AFB1, B2, M1, G1 and G2.*

*Prevention by Essential Oils of the Occurrence and Growth of* Aspergillus flavus *and Aflatoxin… DOI: http://dx.doi.org/10.5772/intechopen.88247*

There are also other aflatoxins; there are in total more than a dozen (M1, P1, Q1, B2a, G2a, etc.). The most are products resulting from the metabolic metabolism of the four molecules produced by mold in food [6]. For example, after ingestion of contaminated feed, AFB1 is transformed into the liver of mammals by cytochrome P450 into several metabolites, mainly AFM1 excreted in milk, which is produced by hydroxylation of the tertiary carbon of the difuranocoumarin cycle. The hydroxyl group formed makes AFM1 more soluble in water and therefore rapidly excreted in mammalian milk, urine, bile and feces. The AFM1 owes its name to its presence in Milk [7]. Aflatoxins are stable molecules and very resistant to the various processes of food processing such as roasting, extrusion and cooking [8]. Indeed, the decomposition of aflatoxins takes place at very high temperatures which are difficult to comply with the manufacturing or processing processes of food. *A. flavus* and *A. parasiticus* are the main aflatoxin producers; *A. flavus* is responsible for the production of type B aflatoxins, while *A. parasiticus* produces both type B and G [9]. Aflatoxins can contaminate cereals, oil seeds, nuts, spices, legumes, dried fruits, milk and milk products, posing a high risk to public health [10–13]. Maize, peanuts and tree nuts (i.e. pistachios) are susceptible to aflatoxin contamination in the field, while other cereals, oilseeds and dried fruits are mostly contaminated at postharvest and during storage [14–16].
