Aflatoxins

Aflatoxins are a family of [mycotoxins](/glossary/mycotoxins) produced mainly by Aspergillus flavus and Aspergillus parasiticus, which frequently contaminate energy-rich grains such as corn and peanuts. Aflatoxin B1 is the most closely monitored, because it is hepatotoxic and classified as carcinogenic, and in dogs and cats poisoning can cause lethargy, loss of appetite, vomiting, jaundice and liver injury that may prove fatal (FDA). In the United States the FDA sets an action level of 20 parts per billion for animal food, and several high-profile recalls have involved products far exceeding that threshold: during the 2020 to 2021 Sportmix recall, testing measured levels reaching 558 parts per billion, linked to dog deaths (FDA Action Levels for Aflatoxins in Animal Food). A crucial and counterintuitive point: aflatoxins are heat-stable, so cooking, including [extrusion](/glossary/extrusion), cannot make a contaminated batch safe, which is why prevention at the grain-sourcing stage matters most. Controlling raw materials and storage conditions reduces the hazard, supported by [HACCP](/glossary/haccp) plans and [traceability](/glossary/traceability). The marker: aflatoxins are a serious, heat-resistant contamination risk best managed before grain ever enters the factory, and they are a recurring reason for a [product recall](/glossary/product-recall) covered in the [Petipedia glossary](/glossary).

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