aspergillus flavus

• 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

research highlights

• aspergillus flavus and aflatoxin contamination
• treatment and prevention of aspergillus flavus infections