Climate change: the impact on aflatoxin contamination in cereals

Abstract

It is considered that one of the greatest food safety concerns worldwide is aflatoxins (AFs) contamination of cereals, due to its carcinogenic effects, high number of associated notifications in cereal based food and feed products, as well as in milk and dairy products. AFs produced mainly by Aspergillus flavus and Aspergillus parasiticus, are the most toxic and frequent contaminants of cereals, especially in areas with hot and humid climates. Changes in temperature and water availability related to global climate changes (increased temperature, heavy rainfalls, and droughts) are modulating factors of filamentous fungi growth and production of mycotoxins. Amongst all favouring factors, environmental factors (temperature, water activity (aw) and relative humidity (RH)) and climate change have been identified as the primary factors.