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Abstract : Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius are an aflatoxin-producing fungus which is poisonous to humans and animals when consumed. Any step in the manufacture, collection, assembly, transportation, or storage of convenience foods might be contaminated by an aflatoxigenic fungus. Researcher aimed to find out how often aflatoxin and its many forms are in food identified by researchers throughout the globe from 1983 to 2020 using a review and meta-analysis. To find all primary studies on the occurrence of aflatoxins in raw oilseed, a search approach was used. The probe will the last 37 years, from January 1, 1983, to December 31, 2020. The research relied on online resources including Scopus, Web of Science, PubMed, Agris, and Agricola to make sure participants had an appropriate and acceptable level of exposure. Google Scholar and the citations of the research mentioned yielded relevant scholarly literature. The original data was used to infer the existence of aflatoxins if they were not discovered throughout the inquiry. The Metaprop module in STATA was used to calculate the pooling frequency of mycotoxins because to the high number of positive aflatoxins found in raw soybean sample and the large number of cases. There must have been some dispute or conflict in the outcomes of previous studies and official documents, highlighting the need for systematic review and subgroups analyses to reach definite conclusions. Risk evaluations of mycotoxins or aflatoxins in raw oilseed, as well as identifying the maximum output mycotoxins levels in it, are also recommended, especially for nations with a high reliance on oil.

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