Abstract: Crops including maize and wheat are easily contaminated by toxigenic fungi and mycotoxins during growth, harvest and storage, which will induce acute or chronic toxic reaction when humans consume processed grains and oils as well as livestock products containing these toxins. Among various types of mycotoxins, aflatoxin B1 (AFB1) is more commonly encountered and it is considered to more toxic. Excessive intake of AFB1 may cause cancer, teratogenesis or immunosuppression. This review summarizes previous studies on the sources of AFB1 contamination, the factors affecting it, the molecular structure, toxicity, pathogenesis, limit standard, risk assessment, and prevention and control of AFB1 in foods.

Key words: aflatoxin B1, food, contamination