Assessment of the Presence of Aflatoxins and Pesticides in Food and Their Public Health Risks

Abstract

Aflatoxins and pesticide residues are among the most critical chemical contaminants posing a threat to food safety worldwide. Pesticides, extensively applied in agricultural production to enhance yield and prevent crop losses, may cause serious adverse effects on human health when used improperly or without regulation. Likewise, aflatoxins—secondary metabolites produced by Aspergillus species under warm and humid conditions—can contaminate food products and exert toxic, mutagenic, and carcinogenic effects, particularly targeting the liver. This review examines the occurrence of aflatoxins and pesticide residues in foods, their detection methods, regulatory standards, and associated public health risks in light of recent scientific evidence. In addition, challenges related to monitoring systems, consumer awareness, and the disproportionate impact on developing countries are discussed. The study aims to support the development of effective public health policies and to promote greater consumer awareness regarding these food safety hazards.