T64.0

Clinical Causes: Consumption of mold-contaminated foods, such as grains, nuts, and seeds Poor storage conditions that promote mold growth Eating improperly stored dried fruits, spices, or cereals Occupational exposure in agricultural or food processing environments Contaminated animal products, such as meat or dairy from animals fed moldy feed

Key Symptoms: Nausea and vomiting Abdominal pain and discomfort Loss of appetite Jaundice (yellowing of the skin and eyes) Weakness and fatigue Elevated liver enzymes indicating liver stress or damage In severe cases, symptoms of liver failure such as bleeding, confusion, or swelling

Diagnosis Path: Diagnosis typically involves a combination of clinical evaluation and laboratory tests. Detecting aflatoxin in food samples or biological specimens, such as blood or urine, confirms exposure. Medical professionals may also perform liver function tests, imaging studies, and assess symptoms to evaluate the extent of toxicity and rule out other conditions.

Treatment Protocols: Treatment focuses on supportive care to manage symptoms and prevent complications. In cases of significant poisoning, hospitalization may be necessary for interventions such as IV fluids, medications to protect liver function, and monitoring of vital signs. Removing the source of exposure is crucial, which involves discarding contaminated food and improving storage conditions. There are no specific antidotes for aflatoxin poisoning, so early detection and supportive treatment are vital.