Researchers Battle Against Dangerous Corn Toxin

Aflatoxins are natural toxins produced by the fungus Aspergillus. The spiraling use of corn for food and fuel is creating heightened concerns about contamination of this staple crop with the deadly toxin. Conditions in Africa is well suited for the growth of Aspergillus. In 2007, more than 100 people died because of aflatoxin poisoning in Kenya alone.

Scientists are looking for ways to produce corn varieties less susceptible to aflatoxin contamination. The use of insect resistant corn varieties expressing the Bt proteins has resulted to a decrease in mycotoxins, since these varieties resisted insects that allow toxin producing fungi to infect plants. A particular Bt corn variety, with pending approval in the US, contain additional genes that guard against a broader variety of pests like the fall armyworm, a particular threat to the southern United States associated with aflatoxin contamination. Results of field trial show that the new corn variety has reduced levels of aflatoxin.

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