Aflatoxins are highly toxic secondary metabolites produced by aflatoxigenic fungi that frequently contaminate food and feed commodities. Their presence compromises quality and safety, posing a significant threat to public health, food security, and international trade.

This volume, the first of a two-volume set, provides comprehensive coverage of the biological and chemical properties of aflatoxins, their classification, and their toxicological effects. It further examines advanced analytical and detection methods, current regulatory frameworks, and emerging strategies for prevention, control, and mitigation. Emphasis is placed on integrating fundamental scientific knowledge with applied approaches relevant to real-world challenges.

The content is intended for a broad, interdisciplinary readership, including researchers and students in food science, food safety, toxicology, microbiology, nutrition, public health, biotechnology, and agricultural sciences, as well as policymakers, regulatory authorities, and professionals working in agriculture and the food and feed sectors.

By addressing both foundational concepts and practical implications, the volume contributes to closing critical knowledge gaps and supports ongoing efforts to strengthen food safety systems, enhance risk management, and protect public health globally.

Professor Patrick Njobeh is a Full Professor of Food Safety at the University of Johannesburg, where he leads the Mycotoxin Unit in the Department of Biotechnology and Food Technology. He has successfully supervised 7 postdoctoral fellows, 18 PhDs, 36 MScs, and 53 BTech/Honours students and currently over 30 Postgraduate students and postdoctoral fellows under his supervision. He serves on the Faculty of Science Academic Fraud Committee and University, as well as the UJ Senate. His research outputs include 1 edited book, 22 book chapters, 145 journal articles, and 75 conference contributions, with an h-index of 43 (Google Scholar) and 37 (Scopus). He is a member of the FAO/WHO Joint Expert Committee on Food Additives (JECFA), contributing to global food safety standards. He consults for the African Union Inter-African Bureau for Animal Resources (AU-IBAR) and serves on a Technical Working Group for the AU’s Post-Malabo Agenda. He is also an advisor to the World Bank-African Center of Excellence in Mycotoxins and Food Safety (ACEMFS) and an International Affiliate of the Florida Agricultural and Mechanical University (FAMU), USA. He sits on the editorial board of Mycotoxin Research, reviews for over 25 journals and funding bodies, and has attracted nearly USD 2.7 million in research funding. He holds a C1 rating from South Africa’s National Research Foundation.

Dr. Queenta Ngum Nji is a postdoctoral fellow at the University of Johannesburg, specializing in mycology, food safety, and mycotoxin risk assessment. Her research focuses on toxigenic fungi and aflatoxin contamination in maize and dairy products. She holds a PhD and MSc in Biology from North-West University, South Africa, and degrees in Agro-Food Processing and Microbiology from Cameroon. Dr. Nji has authored eight first-authored peer-reviewed articles, with several ranking among the top-cited in Agricultural Sciences. Her 2022 paper received 64 citations, nearly seven times the field average. Her work supports evidence-based strategies to combat food contamination in sub-Saharan Africa.

Professor Oluwafemi Adebo is Vice Dean (Global Engagement) in the Faculty of Science and a Full Professor of Food Technology at the University of Johannesburg (UJ), South Africa. He is also Director of the Centre for Innovative Food Research (CIFR) at UJ and an International Affiliate at the College of Agriculture and Food Science, Florida Agricultural & Mechanical University, USA. He leads multidisciplinary research focused on African fermented and indigenous foods, resilient food systems, the improvement of traditional food processing techniques, the enhancement of health-promoting food constituents, and the valorisation of underutilised resources using conventional and emerging technologies, including 3D food printing. His work extends to the mitigation of mycotoxins, including aflatoxins, in staple crops and traditionally processed foods. He is a National Research Foundation (NRF) of South Africa-rated researcher and the recipient of several national and international awards. Since 2022, he has consistently been recognised among the world's Top 2% Scientists and currently ranks among the leading Food Science and Technology researchers in South Africa and Africa. He has authored over 200 peer-reviewed publications, edited and authored books, holds patents, and has contributed to technical reports. Prof. Adebo has delivered numerous invited, keynote, and plenary lectures internationally, supervised and graduated many postgraduate students, secured millions of dollars in grants from national and international organisations, and established collaborative research partnerships across Africa and the global scientific community. He is also a member of several journal editorial boards.