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Biological Characteristics of the Aflatoxin-Induced Hepatic Tumor

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Genetic Toxicology

Part of the book series: Basic Life Sciences ((BLSC,volume 6))

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Abstract

Human diseases resulting from the contamination of food by fungal products have been recorded since the Middle Ages. The terrifying convulsions, dancing mania and, finally, the gangrene of “St. Anthony’s fire” a common epidemic disease of the tenth and eleventh centuries, came from eating rye infected with the ergot fungus, Claviceps purpurea. Under suitable conditions of high humidity, fungi can grow on almost any plant and plant product. It is not surprising, therefore, that epidemics of mycotoxicosls have been recorded from many parts of the world; early this century, “yellow rice disease” in Japan and alimentary toxic aleukia in Russia killed large numbers of people (18).

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  1. Biology Department, Brookhaven National Laboratory, Upton, NY, 11973, USA

    Avril D. Woodhead

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  1. University of California, Davis, Davis, California, USA

    Raymond A. Fleck

  2. Associated Universities, Inc., Washington, D.C., USA

    Alexander Hollaender

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Woodhead, A.D. (1982). Biological Characteristics of the Aflatoxin-Induced Hepatic Tumor. In: Fleck, R.A., Hollaender, A. (eds) Genetic Toxicology. Basic Life Sciences, vol 6. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-4352-3_13

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