What type of food is commonly associated with aflatoxin contamination?

Aflatoxin contamination is most commonly associated with peanuts and other nuts, as well as certain grains. Aflatoxins are toxic compounds produced by specific molds, particularly Aspergillus species, which thrive in warm and humid conditions. These toxins can develop during the growing process or in storage if the conditions are favorable for mold growth.

Peanuts, in particular, are a significant concern because they are often grown in warm climates where the Aspergillus mold can flourish. Moreover, the oil and fat content in peanuts allows for a greater risk of storage-related aflatoxin contamination if they are not handled properly. This situation warrants careful monitoring and control measures in both agricultural practices and food safety protocols to prevent contamination and protect public health.

Other options like potatoes, rice, and bread are generally not linked with aflatoxin, as they either do not have suitable conditions for mold growth or are processed in ways that typically mitigate the risks of such contamination.