Alfatoxins are a significant threat to human health and world food security. They are naturally-occurring toxic compounds produced by the fungus Aspergillus flavus and other species. These fungi thrive on corn, peanuts, wheat, rice and other food staples, and grow well in stored food supplies. The compounds are potent carcinogens, and it is estimated that billions of people suffer from chronic exposure. Today’s guest is Dr. Peter Ojiambo from North Carolina State University. He describes the current state of the problem and solutions, ranging from biocontrols, cultural adjustments and even modern biotechnology techniques.
74 –Safer Foods with RNAi (beating aflatoxin in maize with HIGS)
104 — Postharvest Solutions in Food Security
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