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.

Dr. Ojiambo’s website
74 –Safer Foods with RNAi  (beating aflatoxin in maize with HIGS)
104 — Postharvest Solutions in Food Security
114 – Aflatoxin and Groundnut

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The Talking Biotech podcast is distinct from Dr. Kevin Folta's teaching and research roles at the University of Florida. The views expressed on the show are those of Dr. Folta and his guests, and do not reflect the opinions of the university or Colabra.