“Aflatoxins” come from the name of a type of fungus that produces them, called “Aspergillus flavus”. This fungus contaminates 25% of food crops worldwide, thus posing a serious health risk to both humans and animals.
The main aflatoxigenics include A. flavus, A. parasiticus and A nomius, which are found in soil and rotting plants. They occur in warm parts of the world, such as the tropics, where temperatures and humidity are high. These fungi can survive at temperatures of 12–48 ᵒC and at humidity levels of 0.83–0.97.
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