aspergillus flavus is a pathogenic fungus belonging to the genus aspergillus, known primarily for contaminating agricultural crops such as grains, nuts (especially peanuts), and spices. it produces toxic metabolites called aflatoxins, potent carcinogens harmful to humans and animals
diseases caused by aspergillus flavus
aspergillosis: respiratory infections, particularly invasive in immunocompromised individuals
allergic bronchopulmonary aspergillosis (abpa): allergic reactions, asthma-like symptoms, inflammation of the lungs
food poisoning and hepatotoxicity due to aflatoxin ingestion, increasing risk of liver cancer
habitats and transmission
environmental presence: soil, decaying vegetation, stored grains, nuts, spices
transmission: inhalation of airborne spores; ingestion of contaminated food products containing aflatoxins
prevention and treatment
preventing fungal contamination through proper crop storage, moisture control, and good hygiene practices
antifungal medications (voriconazole, amphotericin b) used for treatment of invasive aspergillosis
prevention strategies include controlling humidity, temperature, and use of antifungal preservatives during food storage