Aflatoxins are produced by the food spoilage fungi Aspergillus flavus and Aspergillus parasiticus. There are approximately 20 related fungal metabolites, although only aflatoxins B1, B2, G1, G2 and M1 are normally found in foods. Aflatoxins can be found in a variety of food and agricultural commodities including cereals, nuts, spices, dried fruit, dairy products and herbs. They are generally formed in tropical and sub-tropical climates, where growing temperatures are high and storage conditions can be humid. Aflatoxins are extremely stable and will remain in foodstuff even after processing (such as roasting) and the removal of visible mould. Aflatoxins have been shown to have mutagenic, immunosuppressive and carcinogenic affects in both humans and animals.

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