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Abstract

Contamination of food products with a type of fungal toxin that gradually develops in agricultural commodities represents a hidden yet serious challenge to human and animal health. Because this contamination is asymptomatic in its early stages, it is often overlooked and can cause irreversible harm to society. Given the significant increase in food contamination in recent years, along with the lack of adequate awareness among producers and consumers regarding its dangerous consequences, conducting research in this area has become increasingly essential. This review study was conducted with three main objectives: to identify the sources of toxin production, investigate its prevalence in various food products, and assess its adverse effects on human health. In this research, a systematic search was performed in reputable scientific databases, through which a collection of relevant articles was gathered and the required data were carefully analyzed. The results indicate that this toxic compound is predominantly found in products such as fish, eggs, fruits, vegetables, and members of the nightshade family. This substance disrupts cellular protein synthesis, damages liver tissue, and weakens the body’s immune system. Ultimately, the findings emphasize the urgent need to develop preventive strategies and raise public awareness to mitigate the risks associated with the effects of this contamination on research discoverability.

Keywords

Animal Products Food Contamination Fungal Toxin Liver Immune System Prevention Public Health

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Ahmadi, S. A. (2026). Thioazonic Acid in Food Contamination and It’s Public Health Impacts: A Review. Journal of Natural Sciences – Kabul University, 9(2), 179–194. https://doi.org/10.62810/jns.v9i2.540
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