Which crops are commonly associated with aflatoxin contamination?

• A. Corn, rice, sorghum, and peanuts
• B. Wheat and barley
• C. Potatoes
• D. Oranges

Answer: (A)

Aflatoxin contamination occurs most often in crops that are vulnerable to Aspergillus fungi in warm, humid conditions, especially when crops are stressed, injured, or stored with high moisture. Corn and peanuts are classic high-risk crops because their kernels are particularly susceptible to fungal invasion during growth and after harvest if drying and storage aren’t well controlled. Sorghum also shares this vulnerability, so it, along with corn and peanuts, is commonly associated with aflatoxin presence. Rice can be contaminated in hot, humid environments as well, though it’s typically discussed alongside these other staples in regions where storage conditions favor fungal growth.

Wheat and barley tend to be less commonly linked to aflatoxin compared with corn and peanuts, and potatoes and oranges are not typical sources of aflatoxin contamination. Prevention focuses on reducing moisture, preventing damage, and controlling pests, along with proper storage and, in some systems, employing control strategies that limit Aspergillus growth.