Aflatoxin contamination in dried fish: Sources, health impacts, Detection, Detoxification, and Control strategies in developing countries

Abstract

Aflatoxin contamination in dried fish is a growing food safety concern with significant implications for human and animal health. This review highlights the key factors contributing to aflatoxin contamination in dried fish, including its sources, influencing factors, health impacts, detection methods, and prevention and mitigation strategies. The contamination process is driven by interconnected pre-harvest and post-harvest factors, including the use of contaminated plant-based feed ingredients, inadequate drying and storage practices, high environmental humidity, and poor handling and processing conditions. These factors promote fungal proliferation and aflatoxin production throughout the production and supply chain. The review also highlights the toxicological impacts of aflatoxins, ranging from acute poisoning to long-term carcinogenic, immunosuppressive, and growth-inhibiting effects in humans and livestock, as well as bioaccumulation risks in fish tissues. Current detection approaches, including chromatographic and immunoassay-based techniques, are widely used but face limitations in sensitivity, cost, and field applicability. Emerging technologies such as biosensors, AI-assisted tools, and rapid diagnostic methods offer improved accuracy and potential for real-time monitoring. Preventive and mitigation strategies discussed include improved feed quality control, optimized drying and storage practices, HACCP and GHP implementation, biological control agents, adsorbents, and detoxification approaches. Collectively, effective management of aflatoxin contamination in dried fish requires an integrated, multidisciplinary approach combining prevention, monitoring, regulation, and technological innovation to ensure food safety and public health protection.