Recognisable by its yellow-green conidial heads, Aspergillus flavus is frequently implicated in crop contamination, particularly nuts and cereals, due to its production of aflatoxins—some of the most potent natural carcinogens. Indoors, it colonises moist surfaces, including walls and insulation, if conditions are right. Although infections are uncommon in healthy people, heavy spore loads can irritate the respiratory system. Food safety measures are crucial to prevent ingestion of its toxins.
