Aflatoxins are toxic carcinogenic secondary metabolites produced predominantly by two fungal species: Aspergillus flavus and Aspergillus parasiticus. These fungal species are contaminants of foodstuff as well as feeds and are responsible for aflatoxin contamination of these agro products. The toxicity and potency of aflatoxins make them the primary health hazard as well as responsible for losses associated with contaminations of processed foods and feeds. Determination of aflatoxins concentration in food stuff and feeds is thus very important. However, due to their low concentration in foods and feedstuff, analytical methods for detection and quantification of aflatoxins have to be specific, sensitive, and simple to carry out. Several methods including thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), mass spectroscopy, enzyme-linked immune-sorbent assay (ELISA), and electrochemical immunosensor, among others, have been described for detecting and quantifying aflatoxins in foods. Each of these methods has advantages and limitations in aflatoxins analysis. This review critically examines each of the methods used for detection of aflatoxins in foodstuff, highlighting the advantages and limitations of each method. Finally, a way forward for overcoming such obstacles is suggested. 1. Introduction 1.1. Aflatoxins and Their Metabolism Aflatoxins are cancerous secondary metabolites produced primarily by Aspergillus flavus and Aspergillus parasiticus in agricultural foodstuff such as peanuts, maize grains, cereals, and animal feeds. Aflatoxins are difuranocoumarin molecules synthesized through the polyketide pathway [1]. Six out of 18 different types of aflatoxins that have been identified are considered important and are designated as B1, B2, G1, G2, M1, and M2, respectively, [2]. These aflatoxin groups exhibit molecular differences. For example, the B-group aflatoxins (B1 and B2) have a cyclopentane ring while the G-group (G1 and G2) contains the lactone ring [3]. Whereas the B-group aflatoxins exhibit blue fluorescence, the G-group exhibits yellow-green fluorescence under ultraviolet (UV) light, thus making the use of fluorescence important in identifying and differentiating between the B and G groups. Aflatoxin B1 is the most common [4] and the most widespread [5, 6] in the world and accounts for 75% of all aflatoxins contamination of food and feeds [7]. Aflatoxins M1 and M2 are hydroxylated products of aflatoxins B1 and B2, respectively, and are associated with cow milk upon ingestion of B1 and B2 aflatoxins’ contaminated
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