Aflatoxin is a metabolite produced by Aspergillus flavus and Aspergillus parasiticus. It is highly toxic and has carcinogenic, teratogenic, and mutagenic effects. It mainly causes liver cancer and bone cancer, kidney cancer, rectal cancer, breast cancer, ovarian cancer, etc.
Aflatoxin is one of the strongest chemical carcinogens found so far. Aspergillus flavus is widespread in the soil. When the hyphae grow, they produce toxins. The spores can spread into the air and infect suitable parasites under suitable conditions to produce aflatoxins.
Aflatoxin is mainly found in grain, oil and its products. For example, peanuts, peanut oil, corn, rice, and cottonseed contaminated by Aspergillus flavus are most common, dried fruit foods such as walnuts, almonds, hazelnuts, and dried peppers, animal foods such as liver, salted fish, and milk and dairy products can also see it.
Peanuts are one of the crops that are most susceptible to Aspergillus flavus. Aflatoxin has a high affinity for peanuts. The infection of Aspergillus flavus and the production of aflatoxin not only occur in the planting process of peanuts (including flowering, blooming, full fruit, ripening, and harvesting), but also in the processing process (including raw material purchase, drying, processing, storage, and transportation).
Aflatoxins in peanuts mainly include B1, B2, G1, and G2, among which B1 is the most toxic. In order to ensure the food safety of peanuts, countries have established strict aflatoxin limit standards. For example, the European Union stipulates that the maximum limit of aflatoxin B1 for peanuts directly used for food and food raw materials is 2 micrograms/kg. The maximum limit of B1+B2+ G1+G2 is 4 micrograms/kg. Japan stipulates that the maximum limit of peanut aflatoxin B1 is 10 micrograms/kg.
Aflatoxin (AFX) is extremely toxic. It is more toxic than cyanide, arsenide and organic pesticides, among which B1 is the most toxic. When the human intake is large, acute poisoning can occur, causing acute hepatitis, hemorrhagic necrosis, hepatocyte steatosis and bile duct hyperplasia. When ingested continuously in a small amount, it can cause chronic poisoning, growth failure, fibrous lesions, and proliferation of fibrous tissue. Aflatoxin also ranks first in carcinogenicity and is currently one of the strongest carcinogens known.
Foods are mainly contaminated by aflatoxin B1, and its toxicity is generally considered to have three clinical characteristics: acute poisoning, chronic poisoning and carcinogenicity:
A. Acute poisoning:
It is a highly toxic substance, 10 times more toxic than KCN and 68 times larger than arsenic. It is second only to botulinum and is currently the most toxic in mold. Its toxic effect, no matter to any animal, mainly acts on the liver, causing acute hepatitis, hemorrhagic necrosis, hepatocyte steatosis and bile duct hyperplasia. The spleen and pancreas also have mild lesions.
B. Chronic poisoning
Long-term intake of small doses of aflatoxin causes chronic poisoning. The main change is characterized by chronic liver damage, such as liver parenchymal cell degeneration and liver cirrhosis. Animals have symptoms such as slow growth of animals, weight loss, infertility or fewer litters.
C. Carcinogenicity:
AFT is the most carcinogenic chemical substance currently known. Its carcinogenic characteristics are:
Some foods are moldy due to improper storage, and aflatoxin may be present in all moldy foods. Mold is easy to grow on grains, oils and their products and nuts, such as peanuts, cottonseeds, walnuts, almonds, hazelnuts in dried fruits, dairy products, dried salted fish, sea rice, dried peppers, dried carrot sticks, etc. Peanuts and their products have the highest aflatoxin content.
Experiments have shown that aflatoxin is a mycomycin produced by flavour fungus. It is one of the strongest chemical carcinogens found so far. It mainly damages liver function and has strong carcinogenic, teratogenic, and mutagenic effects. It can cause liver cancer, and bone cancer, kidney cancer, rectal cancer, breast cancer, ovarian cancer, etc.
Aflatoxin has relatively stable chemical properties. It can only be destroyed at a high temperature above 280℃. It is not sensitive to heat and cannot completely removed at 100℃ for 20 hours.
In order to prevent the production of aflatoxin, you must keep air at low temperature, ventilated, dry, and avoid direct sunlight when storing grains, oils and other foods. Do not store food in plastic bags. Do not store food as much as possible.
Pay attention to the storage life of food and try not to eat things past the expiration. Eat tree oil, olive oil and other vegetable oils that are not easy to produce aflatoxin. In addition, do not eat moldy, wrinkled, or discolored foods. Moldy Chinese medicine contains a lot of aflatoxins and should not be taken.
As we all know, aflatoxin produced by mildew of rice and peanuts is a strong carcinogen, placing great harm on human health. The following methods can be used to remove aflatoxin:
Aflatoxin is a molecular mycotoxin. Law stipulates that the allowable amount of aflatoxin in rice and edible oil is 10ug/Kg, and that of other grains, beans and fermented food is 5ug/Kg. Infant milk substitutes shall not be detected. The World Health Organization recommends that the maximum allowable amount of aflatoxin in food and feed is 15ng/kg. 30～50ua/kg is low toxicity, 50～100ug/kg is poisoning, 100～1000ug/kg is high toxicity, and above 1000ug/kg is extremely toxic. Its toxicity is 10 times that of potassium cyanide and 68 times that of arsenic. In addition, aflatoxin is very carcinogenic.
After aflatoxin enters the body, it is mainly metabolized under the action of the mixed functional oxidase system of hepatocyte endoplasmic reticulum microsomes. Aflatoxin is not carcinogenic if it is not metabolically activated.
Its toxicity is higher than that of cyanide, arsenide and organic pesticides, among which B1 is the most toxic. When the human intake is large, acute poisoning can occur, causing acute hepatitis, hemorrhagic necrosis, hepatocyte steatosis and bile duct hyperplasia. When ingested continuously in a small amount, it can cause chronic poisoning, growth failure, fibrous lesions, and proliferation of fibrous tissue. AFT also ranks first in carcinogenicity and is currently one of the strongest carcinogens known.
Aflatoxin is a metabolite produced by Aspergillus flavus and Aspergillus parasiticus. It is highly toxic and has carcinogenic, teratogenic, and mutagenic effects. It mainly causes liver cancer, as well as bone cancer, kidney cancer, and rectum cancer, breast cancer, ovarian cancer, etc.
Aflatoxins are the most toxic type of biological toxins found in contaminated agricultural products. Among them, the most toxic and harmful is aflatoxin B1, which is listed as a particularly highly toxic substance under strict control. Aflatoxin B1 at a dose of 0.294 mg/kg can cause acute poisoning and death of sensitive animals. The median lethal dose of aflatoxin B1 is 0.36 mg/kg body weight, and the median lethal dose of arsenic is 14.6 mg/kg. Earlier reports also mentioned that the toxicity of aflatoxin is 10 times that of potassium cyanide and 68 times that of arsenic.
Aflatoxin is a very toxic mycotoxin. Aflatoxins are compounds with similar chemical structures. Aflatoxins are secondary metabolites mainly produced by Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are particularly prone to contaminate grain and oil products such as peanuts, corn, rice, soybeans, and wheat. It is the most toxic type of mycotoxins and has the most prominent harm to human health.
Aflatoxin is mainly concentrated in moldy grains. Any yellow-green mold growing on the surface, or broken, shrunken, discolored, or spoiled peanuts, corn, and rice may be contaminated by aflatoxin. It should be carefully selected before eating to remove moldy grains.
Aspergillin is a molecular mycotoxin, a highly toxic and strong carcinogen, and the most stable one among the various mycotoxins discovered so far. Aflatoxin is a fluorescent toxin, which can produce blue-violet and green flashing fluorescence under ultraviolet light. At present, more than 10 chemical structures have been determined, including B1, B2, G1, and G2. The main strains that produce aflatoxins are Aspergillus flavus and Aspergillus parasiticus.
Aflatoxin has a wide distribution range. Aflatoxin may be present in all grains, foods and feeds contaminated by aflatoxin-producing mold. If eaten by humans and animals, it will cause aflatoxin poisoning. Aflatoxin B1 and G1 can induce liver cancer and subcutaneous sarcoma.
Aflatoxin can cause disease on animal liver, kidney, brain and nervous system. According to reports, aflatoxin content of 1 microgram/kg can induce cancer. The content of 1 μg/kg of aflatoxin is equivalent to only 1 aflatoxin as large as a sesame seed in 1 ton of grain.
Aflatoxin is a very toxic substance. The harmfulness of aflatoxin lies in its damaging effect on human and animal liver tissues, and can cause liver cancer or even death in severe cases.
Among the naturally contaminated foods, aflatoxin B1 is the most common, and its toxicity and carcinogenicity are also the strongest. If a manufacturer uses inferior raw materials, such as moldy peanuts, rapeseed, corn, etc., to produce edible oil, it may cause aflatoxin to exceed the standard and pose a threat to consumers' health.
Eating food contaminated by aflatoxin can cause acute poisoning. The clinical manifestations are mainly jaundice, with symptoms such as vomiting, anorexia and fever. Severe patients develop ascites, lower limb edema, and even die after 2 to 3 weeks. Gastrointestinal bleeding occurs before death.
Aflatoxins are harmful and exist in a wide range. In order to prevent aflatoxin poisoning incidents and maintain human health, more than 70 countries and regions in the world have set limits on the content of aflatoxins in food.
Aflatoxin is a product of Aspergillus flavus and does not grow by itself! Aspergillus flavus grows at any temperature! It's just a matter of speed, so you can only say at what temperature the growth of Aspergillus flavus will be inhibited.
Aflatoxin is very heat-resistant, and only through prolonged high temperature (100-120°C) action, such as autoclaving and calcining, can make it inactivated. In general, the heat of pasteurization or baking bread (the highest temperature in the center is 100°C) is not enough to completely inactivate aflatoxins. These toxins are sensitive to strong acids and bases. Therefore, when refining oil, the process of extracting free fatty acids with sodium hydroxide can further destroy the activity of toxins.
Aspergillus flavus is a common predominant mold in warm regions. Its growth temperature ranges from 4 to 50°C, and the optimum growth temperature is 25 to 40°C. The lowest temperature for aflatoxin formation is 5-12°C, the highest is 45°C, and the optimum temperature is 20-30°C (28°C). In meat products, when the temperature is below 10°C, aflatoxin is not produced. Aspergillus is more drought tolerant than other molds, and the pH of the environment has little effect on it.
Aflatoxins can be produced under pH 2-9 conditions, but under acidic conditions between pH 2.5-6.0, the toxins surge. Aspergillus flavus can grow in an environment with extremely low oxygen content and ferment in an oxygen-poor environment. Even in a cold storage filled with carbon dioxide, the growth of Aspergillus flavus is not affected, but it can significantly delay the formation of aflatoxin.
Aflatoxin is most commonly found in grains, legumes and nuts in natural foods. Corn, peanuts, rice, etc. contain a lot of starch, which is prone to mildew in a humid, sultry environment.
Aflatoxin M1 is a toxin produced by Aspergillus flavus, which is easily found in many foods, such as grains. This substance is a very toxic. When the amount is large, it will cause death. It is more toxic than arsenic. Even if the amount is small and exceeds the standard, long-term ingestion will cause growth retardation.
In recent years, Chinese scientists have found a nemesis of aflatoxin from the treasure house of the motherland's medicine-Litsea cubeba aromatic oil. Litsea cubeba, also known as shanji pepper and mountain pepper, is a traditional Chinese medicinal material widely distributed in the provinces south of Qinling Mountains-Huaihe River.
Tests have shown that in the standard sample of aflatoxin, after aromatic oil of Litsea cubeba is directly added, the toxin is completely removed; for rice with toxin content 10 times the national standard, with the help of Litsea cubeba oil fumigation, the toxic content drops below the safety standard.
Even peanuts with a toxic content exceeding 2500 times the standard can eliminate 90% of the toxins after long-term treatment with large doses of Litsea cubeba oil. Studies have proved that: Litsea cubeba oil contains active chemical components, while aflatoxin is a substance that is prone to chemical reactions such as oxidation and hydrolysis. The two can eliminate their toxicity through condensation and other reactions.
After aflatoxin enters the body, it is mainly metabolized under the action of the mixed-function oxidase system of liver cell endoplasmic reticulum microsomes. Aflatoxin is not carcinogenic without metabolic activation, because tricidrotoxin sleeve is called a pre-carcinogen.
Its toxicity is much higher than the toxicity of cyanide, arsenide and organic pesticides, among which B1 is the most toxic. When the human intake is large, acute poisoning can occur, including acute hepatitis, hemorrhagic necrosis, hepatocyte steatosis and bile duct hyperplasia. When ingested continuously in a small amount, it can cause chronic poisoning, growth failure, fibrous lesions, and proliferation of fibrous tissue. AFT also ranks first in carcinogenicity and is currently one of the strongest carcinogens known.
Aflatoxin is a class of compounds with similar chemical structures. Aflatoxin is a secondary metabolite mainly produced by Aspergillus flavus and Aspergillus parasitica. The probability of aflatoxin in food and feed is highest in hot and humid regions.
They exist in soil, animals and plants, and various nuts, especially grain and oil products such as peanuts, corn, rice, soybeans, wheat, etc. They are the most toxic mycotoxins and are extremely harmful to human health.
In conclusion:
Aflatoxins contaminate grain and oil products and feed, and endanger the health of humans and animals. It has a parasitic relationship with plants, and no record of endangering plant life has been found. But polluted plants ultimately harm people and animals.
Generally, the temperature of cooking is below 250 degrees, and the temperature of destroying aflatoxin needs to be above 280 degrees, so aflatoxin cannot be removed from cooking. Bitter peanuts may contain aflatoxin. Do not swallow it at this time, spit it out, and rinse your mouth again.
It will take one month to six months at least. It depends on your constitution.
Aspergillus flavus is a saprophytic fungus, which is mostly found in decaying food and organic matter. Food crops such as corn and soybeans are easily contaminated by Aspergillus flavus during the growth process. Improper handling after contamination may result in the proliferation of Aspergillus flavus fungi.
Foods such as peanuts, walnuts, corn, and dairy products, as well as cooking supplies such as condiments and edible oil, which are always available at home, will also release aflatoxins when they expire. Aflatoxin exists in soil, animals and plants, and various nuts. It is a type of mycotoxin that is extremely harmful to human health. Foods such as grains, breads, cakes, rice, steamed breads contaminated by mold, often deteriorate to produce aflatoxins in a warm and humid environment.
Rice may be mildewed due to improper storage. Aflatoxin may be present in all mildewed rice. Mold is easy to grow on grains, oils and their products, and rice nuts, such as peanuts, cottonseeds, walnuts, almonds, hazelnuts in dried fruits, dairy products, dried salted fish, sea rice, dried peppers, dried carrot sticks, etc. Among them, peanuts and their products have the highest aflatoxin content.
Experiments have shown that aflatoxin is a mycomycin produced by flavour fungus. It is one of the strongest chemical carcinogens found so far. It mainly damages liver function and has strong carcinogenic, teratogenic, and mutagenic effects. It can cause liver cancer, and can also induce bone cancer, kidney cancer, rectal cancer, breast cancer, ovarian cancer, etc. Aflatoxin has relatively stable chemical properties. It can only be destroyed at a high temperature above 280℃. It is not sensitive to heat and cannot completely remove aflatoxin at 100℃/20 hours.
Aflatoxin is colorless and tasteless, while the Aspergillus flavus is yellow-green.
Aflatoxins are mainly toxic metabolites produced by Aspergillus flavus and Aspergillus parasiticus in the genus Aspergillus. The growth and reproduction of molds require certain temperature (25℃～32℃) and humidity (80%-100%) conditions. When molds are in high temperature, high humidity, or in competition with other molds, mycotoxins are produced.
Aflatoxin is a highly carcinogenic and extremely toxic substance. It is a metabolite of toxin-producing strains of Aspergillus flavus and Aspergillus parasitica. It is commonly found in moldy food and feed. Aflatoxin is resistant to high temperatures and can be used in cooking and conventional processing. It is difficult to destroy, and it is extremely harmful to humans and animals.
Aspergillus flavus is widespread in the soil. When the hyphae grow, they produce toxins. The spores can spread into the air and infect suitable parasites under suitable conditions to produce aflatoxins. Aflatoxin is mainly found in grain, oil and its products contaminated by aflatoxin. For example, peanuts, peanut oil, corn, rice, and cottonseed contaminated by Aspergillus flavus are most common, dried fruit foods such as walnuts, almonds, hazelnuts, and dried peppers, animal foods such as liver, salted fish, and milk and dairy products can also see aflatoxin.
Take peanuts as an example. Peanuts are one of the crops most susceptible to Aspergillus flavus. Aflatoxin has a high affinity for peanuts. The infection of Aspergillus flavus and the production of aflatoxin not only occur in the planting process of peanuts (including flowering, blooming, full fruit, ripening, and harvesting), but also in the processing process (including raw material purchase, drying, processing, storage, and transportation).
The temperature required for the production of toxin of Aspergillus flavus is 12℃~42℃, and the optimum temperature is 25.7℃~32℃. The optimum temperature for the growth of Aspergillus flavus is 26℃~28℃. The higher the temperature, the faster the growth of Aspergillus flavus and the more serious the Aspergillus flavus pollution. The longer the storage time, the higher the contamination of aflatoxin.
In this sense, it is difficult for us to completely get rid of the infestation of aflatoxin in our lives. Paying attention to daily hygiene may reduce the degree of impact. At present, many countries in the world have formulated relevant standards to regulate the content of aflatoxin in food. As long as it is within the qualified range, the impact on human health is negligible.
Aflatoxin has heat resistance, and the general cooking temperature cannot destroy it. The pyrolysis temperature is 280℃. In addition, under alkaline conditions, aflatoxin can be converted into a water-soluble substance, so it can be removed by washing with alkaline water. In addition, some methods can reduce aflatoxin in food:
Wash the peanuts with water, the detoxification rate of aflatoxin can reach 80%. It can be partially destroyed by frying in oil or dry. Its detoxification effect of adding salt or boiling is better.
The aflatoxin in rice is mainly distributed on the surface of the rice grains. When washing the rice, it can remove 80% of the aflatoxin by scrubbing it three or four times. Using a pressure cooker to cook rice can also destroy part of aflatoxins. Although most of the non-washed rice is new grain with less impurities and relatively clean, in order to be assured of safety, the non-washed rice that has been stored for some time should be washed before cooking.
Long-standing vegetable oil may have a small amount of aflatoxin, so do not eat peanut oil raw. When eating, you must heat the oil until a little smoke is emitted from the side of the pot, or first heat the oil to a little heat and add an appropriate amount of salt to boil. The iodine in the salt can detoxify part of the toxicity of aflatoxin, which has the effect of removing aflatoxins, helping protect the health of the body.
From the point of view of the chemical structure and characteristics of aflatoxin, the structure of aflatoxin are all derivatives of difuranocoumarin. So far, more than 20 species have been identified, but they are divided into two categories: b series and g series.
The toxicity of aflatoxin has a certain relationship with its structure. The double bond of the difuran ring is easily epoxidized to form 2,3-epoxide. The combination of this oxide and the nucleophilic group in the nucleic acid macromolecule affects the structure and function of the nucleic acid.
Therefore, any double bond at the end of the difuran ring has the strongest toxicity and is carcinogenic, such as Aspergillus flavus Toxin B1, aflatoxin g1 and aflatoxin m1. In the natural pollution of grain, oil and food, it is easy to produce epoxidation reaction, so aflatoxin B1 is the most common, and its toxicity and carcinogenicity are also the strongest. Therefore, aflatoxin B1 is often used as a pollution indicator in food hygiene monitoring.
Aspergillus flavus is a common predominant mold in warm regions. Its growth temperature ranges from 4 to 50°C, and the optimum growth temperature is 25 to 40°C. The lowest temperature for aflatoxin formation is 5-12°C, the highest is 45°C, and the optimum temperature is 20-30°C (28°C). In meat products, when the temperature is below 10°C, aflatoxin is not produced.
Aflatoxin is the strongest known carcinogen. Medical scientists believe that aflatoxin may be an important cause of liver cancer. In some areas with a high incidence of liver cancer, people often eat fermented foods such as rotten eggs, fermented bean curd, bean paste, etc. Such foods are prone to produce aflatoxin if the method is improper in the production process.
In order to prevent the above-mentioned major carcinogens from causing harms and reduce and weaken the threat of carcinogens to humans, people must adopt scientific methods in food production, processing and cooking.
Aflatoxin peanuts can be identified based on abnormal conditions such as mildew and yellowing.
If you can see that the peanuts are moldy, yellowish, or have a peculiar smell when eating, it can be concluded that the peanuts have been infected with aflatoxin.
It is aflatoxins that cause poisoning, of which aflatoxin B1 is the most toxic and has strong carcinogenicity. Aflatoxin mainly damages the liver, manifested as hepatocyte nucleus swelling, steatosis, hemorrhage, necrosis, and hyperplasia of bile duct epithelium and fibrous tissue. At the same time, the kidney can also be damaged, mainly manifested as degeneration, necrosis, and cast formation of renal convoluted tubule epithelial cells.
Aflatoxins are compounds with similar chemical structures. They exist in soil, animals and plants, and various nuts. They are especially easy to contaminate grain and oil products such as peanuts, corn, rice, soybeans, and wheat. They are the most toxic of mycotoxins and are harmful to humans, and a type of mycotoxins causing extremely prominent health hazards.
After aflatoxin enters the body, it is mainly metabolized under the action of the mixed functional oxidase system of hepatocyte endoplasmic reticulum microsomes. Aflatoxin is not carcinogenic if it is not metabolically activated.
Its toxicity is much higher than that of cyanide, arsenide and organic pesticides, among which B1 is the most toxic. When the human intake is large, acute poisoning can occur, including acute hepatitis, hemorrhagic necrosis, hepatocyte steatosis and bile duct hyperplasia.
When ingested continuously in a small amount, it can cause chronic poisoning, growth failure, fibrous lesions, and proliferation of fibrous tissue. AFT also ranks first in carcinogenicity and is currently one of the strongest carcinogens known.
The main symptoms of aflatoxin poisoning are nausea, vomiting, jaundice, liver pain, gastrointestinal bleeding and death. For this toxin, the best prevention method is to prevent mildewed food. The main method to eliminate toxins is to add alkali to destroy toxins.
If aflatoxin is ingested accidentally at one time, and the amount is not large, it can be excreted by human sweat, feces, urine in about a week, and will not affect human health. If it is taken for a long time, it will easily cause chronic poisoning. If the intake is large, it is equivalent to take highly toxic poison, and its toxicity is 68 times that of the same dose of arsenic.
Yes. Steamed bread is a kind of wet product, easy to breed mold and bacteria, some of which may be Aspergillus flavus. Aspergillus flavus secretes a toxin, which is very toxic. What we see with the naked eye is Aspergillus flavus, but the toxin secreted by it is invisible. Although the crust is removed, the aflatoxin may have entered the steamed buns.
Moldy steamed buns cannot be eaten. Some molds and their toxins are easy to cause food poisoning after eating. For example, aflatoxin is hepatotoxic, and long-term ingestion can cause subacute and chronic damage. It is one of the recognized carcinogens, and aflatoxin is heat-resistant. Only when the temperature reaches 280℃ can its toxicity be destroyed. In addition, penicillin and certain toxins produced by Fusarium can cause food poisoning.
Aflatoxin likes to hide in moldy foods, especially foods with high starch content, such as peanuts, corn, beans and other foods. In a high temperature and humid environment, aflatoxins that cause liver cancer can breed.
Scientifically speaking, Pu'er tea is not a suitable substrate for Aspergillus flavus under normal circumstances.
This is because every organism has its suitable environment. Aspergillus flavus likes to grow and multiply in substances with certain fat and protein content. Pu'er tea is an agricultural product with very low fat and protein content. It is difficult to grow and reproduce under these conditions.
Therefore, the raw material of Pu'er tea can be regarded as not a suitable substrate for Aspergillus flavus. Of course, under some extreme environmental conditions or poor storage conditions (such as excessive humidity, etc.), the possibility of the growth and reproduction of Aspergillus flavus on Pu'er tea cannot be absolutely ruled out.
The detection rate of aflatoxin in Pu'er tea is very low and the concentration is not high. Moreover, we drink tea, and the tea leaves are not taken into the body, which will not have much impact on the human body.
The first measure to prevent aflatoxin from contaminating food is to prevent food from being contaminated by aflatoxin and its toxin, and to minimize the possibility of aflatoxin being ingested with food. The specific measures are as follows:
A. Anti-mold food:
Control the moisture of the grain, pay attention to low-temperature storage and ventilation.
B. Removal of toxins:
Mainly physical, chemical or biological methods should be used to remove toxins, or various methods are used to destroy toxins.
C. Formulate the maximum allowable amount of aflatoxin in food.
For example, the allowable amount of aflatoxin B1 in food in my country is as follows: corn, peanut kernels, and peanut oil must not exceed 20μg/kg; rice and other edible oils must not exceed 10μg/kg; other grains, beans, and fermented foods must not exceed 5μg/kg; Infant milk powder and infant milk substitutes shall not be detected.
In order to prevent aflatoxin from contaminating food, the following measures should be taken:
A. Prevent mildew:
Once the crops are harvested, they should be exposed to sunlight or dried with a drying machine. When the moisture content of grain is less than 13%, that of corn is less than 12.5%, and that of peanuts is less than 8%, it is difficult for mold to grow and reproduce. After storage, the suitable temperature and humidity of the granary should also be maintained, and if necessary, chemical fumigation and Y-ray irradiation should be performed to prevent mildew.
B. Detoxification
Manual selection and removal of mildew and rotten should be done, mainly suitable for peanuts; rice can be milled and washed with water; corn can be degerminated by milling and floating, because toxins are mainly concentrated in the embryo; the detoxification effect of adding salt to edible oil at high temperature is satisfactory. Others such as ultraviolet radiation, high temperature treatment, and salt frying also have certain effects.
C. Strictly enforce food hygiene regulations:
food that does not meet the requirements of hygiene regulations shall not be sold.
According to current situation, the incubation period of this kind of food poisoning can occur within a day or even within a few hours. But cough does not occur. In view of your current situation, it is necessary to go to a professional gastroenterology department to make a clear judgment, and choose drug intervention or dialysis treatment according to different situations.
There is no food that can remove aflatoxin. If the moldy food taken is less, then there is no problem. Go to the hospital if you feel uncomfortable! A specific wavelength of ultraviolet light can remove flavomycin. Under ultraviolet irradiation, AFTB1 molecules absorb light energy of a certain wavelength, part of the light energy is consumed by the excitation fluorescence, and the remaining part of the light energy causes chemical changes in the AFTB1 molecule, the fluorescence disappears, and the toxicity disappears.
There is no specific time limit. The amount of toxins entering the body is different, and the damage to liver function is also different. If you eat much at one time, you may have symptoms of acute poisoning, leading to acute liver inflammation, and if the amount is small, it may cause chronic liver damage.
After aflatoxin poisoning, patients often have symptoms such as nausea, vomiting, loss of appetite, weight loss, and abdominal distension. Some patients may even have lower extremity edema, ascites, liver pain, and other symptoms. In severe cases, coma may also occur. Therefore, once aflatoxin poisoning is confirmed, corresponding treatment should be carried out immediately.
You can put the moldy peanuts in alcohol and soak for a while, then pour it out, and evaporate the alcohol. The substance left should be aflatoxin. The process is very simple. If you are not sure about the toxicity, you can find a bird to try the toxicity. You can also use bread, peanuts, oranges, etc. to breed aflatoxin. The process is the same, remember to mark when doing the experiment, to avoid accidental eating and poisoning.
The taste of aflatoxin is bitter.
The first occurrence of "Turkey X disease" in the suburbs of London in 1960 (the cause was not known at the time, so named after it) led to the discovery of AF (aflatoxin). AF is a class of fungal secondary metabolites with similar structure and physical and chemical properties, and is the most stable type of mycotoxin that has been found in nature.
Aflatoxin, as a mycotoxin, is a metabolite of mold produced when grain is not dried in time or stored improperly, and it exists widely. Because of its strong toxicity and carcinogenicity, strict regulations have been set in the national food standards and feed standards.
Aflatoxin M1 is a mycotoxin, which is the hydroxylated metabolite of aflatoxin B1 in animals. It is highly toxic and carcinogenic. Because it may induce liver cancer, it was listed as a kind of carcinogen by the World Health Organization Cancer Research Institute as early as 1993.
There are about three reasons for the appearance of aflatoxin in dairy products: dairy cows ate moldy feed, which caused problematic raw milk. The machine was not cleaned and organic matter was mildewed. After the product was completed, and the packaging was not tight enough, so it may combine with organic matter in the air to produce aflatoxin.
Take the grains that are prone to aflatoxin as an example. In our daily life, before we eat such foods, we need to identify whether they contain aflatoxin which often are moldy, discolored, or deteriorated. Aflatoxin is very heat-resistant, and household cooking temperature generally cannot destroy its structure. Only through long-term high-temperature heating can most of it be inactivated.
However, ultraviolet rays and microwaves can destroy the structure of aflatoxin, so exposure or microwave heating can help to remove aflatoxin in food to reduce its toxicity.
According to the current national food safety standards, the maximum content of aflatoxin in common foods shall not exceed 20μg/kg. For example, the limit in corn, corn flour and corn products is 20μg/kg, and in rice, brown rice, and rice is 10μg/kg, and the limit value in wheat, barley, wheat flour, and oatmeal is 5.0μg/kg.
According to data from the World Health Organization, accidental consumption of food containing aflatoxin with a concentration of more than 1 mg/kg may cause aflatoxin poisoning.
Eating food that meets national standards will not cause acute aflatoxin poisoning. If you accidentally swallow it and you have symptoms of poisoning, you need to treat it according to the clinical situation. If a small amount of accidental ingestion does not cause obvious clinical symptoms, you can emetic, drink more water or milk appropriately. If the symptoms of poisoning are more obvious, you must to see a doctor in time to prevent the condition from getting worse.
Aflatoxin is a metabolic product of Aspergillus and Aspergillus parasitica. Grain not dried in time or stored improperly easy to be contaminated by Aspergillus flavus or Aspergillus parasiticus to produce such toxins. The more easily contaminated foods are corn, peanuts, and rice, followed by barley and wheat. Soybeans are generally less susceptible to contamination. In addition, aflatoxins are also more common in tropical and subtropical stone fruits and cereals. It is one of the independent risk factors for cancer. Take precautions first, and avoid moldy and spoiled food.
Yes. The aflatoxin in thick broad-bean sauce is toxic, because aflatoxin is one of the three major carcinogens in food and the strongest known carcinogen.
Aflatoxin G1 and G2 emit green fluorescence under ultraviolet light, and B1 and B2 emit blue fluorescence under ultraviolet light. So this proves that these two types of aflatoxins can be found under ultraviolet light. These 4 types are the 4 most common types of aflatoxin, and there are other derivatives that will not be detected. Therefore, UV lamps can be bought, but you cannot buy them once and for all, and some things will also produce this fluorescent color.
Only moldy and deteriorating soybeans contain aflatoxin, and the production of aflatoxin requires oxygen. Generally, good soybeans will not produce aflatoxin in the process of soaking them in water.
The chemical properties of aflatoxin are very stable, and the general cooking temperature cannot destroy it. The pyrolysis temperature is 280°C. It is insoluble in water and salt has little effect on it.
Aflatoxin is very toxic. It is best not to take too much aflatoxin, as it is generally not metabolized in the body. Continuous exposure for many years may cause liver cancer. Its metabolites stay in the body and are excreted in milk, urine, feces, breathing, etc. You need to drink plenty of warm water, urinate more, ban spicy and stimulating fried food, take active part in physical exercise, and do regular health checks.
Aflatoxin is very harmful to the human body and may cause cancer, but not necessarily. Ingestion of food contaminated with aflatoxin may cause tissue damage in the gastrointestinal tract. You should go to the hospital for examination and treatment as soon as possible. However, patients do not have to worry too much. The final evolution of cancer is caused by the interaction of multiple factors, and the chance of a single factor causing cancer is rare.
Aflatoxin is mainly found in moldy grains, peanuts, nuts or meat products. If taken for a long time, it can cause tumorous changes in the human body, such as liver cancer. At present, aflatoxin is a known and clear carcinogen. Examples of remedies for accidentally taking aflatoxin are as follows:
Don't worry too much about the above situation. Usually, foods that occasionally contain Aspergillus flavus will be metabolized after digestion. It will not cause excessive damage to the body, but it will only cause physical damage if consumed for a long time.
Peanut oil aflatoxin degradation machine is a special equipment that uses ultraviolet light radiation to destroy aflatoxin B1 and achieve the effects of degradation of aflatoxin. It adopts multiple tanks in series and continuous detoxification method, and has the characteristics of ensuring oil quality, good degradation effect, no pollution, low power consumption, and small flor area. Daily processing of toxic peanut oil (toxin B1 content 100~150ppb) 1.2~5 tons.
The conventional detoxification methods of aflatoxin include physical methods and chemical methods. The physical methods include screening and elimination of mildew, radiation degradation, high-temperature heating, and solvent extraction. These methods have a certain effect on the removal of aflatoxins.
In actual operation, the process of screening and rejecting the method is cumbersome. The treatment effect of ray radiation method on different samples is very different. High temperature heating will destroy the nutrients in the feed. At the same time, ray radiation and high temperature treatment will produce a lot of energy consumption. The waste generated by extraction cannot be handled well. Therefore, these methods are difficult to apply in mass production.
The chemical treatment method is to destroy the chemical structure of aflatoxin with chemical reagents. The lactone ring exists in the general structural formula of aflatoxin. Only when the lactone ring is opened, the fluorescence will disappear and the toxicity will be eliminated. Chemical treatment methods include ammoniation, alkalization and ozone treatment. Among them, ammoniation and alkalization are chemical action to destroy the lactone ring of aflatoxin to generate the corresponding coumarin ammonium or sodium salt, thereby eliminating the toxicity of aspergillus toxin.
Toxidation function of ozone opens the lactone ring of aflatoxin and eliminates the poison of aflatoxin. Although these methods have a certain effect on the removal of aflatoxin, they will produce toxic and harmful chemical residues during detoxification, which will destroy the quality of feed products, and the ozone treatment are difficult to operate with high costs. This method is also difficult to apply to large-scale production.
In industrial production, adding montmorillonite, zeolite, bentonite and other silicate adsorbents and physical adsorption of nano adsorbents can remove mycotoxins. The adsorption principle is the strong surface area and electrostatic effect of silicate adsorbents, binding to mycotoxins with ionic polarity. Among them, the silicate adsorbent has good adsorption capacity for aflatoxin. In vitro experiments show that the adsorption rate of aflatoxin by hydrated aluminosilicate can reach 99%, and the adsorbent can significantly reduce the effects of aflatoxin to animals.
Another method of adsorption is to use microorganisms to adsorb aflatoxins. The adsorption of yeast and lactic acid bacteria is mostly studied. Common ones include Saccharomyces cerevisiae, Lactobacillus rhamnosus, and Lactobacillus casei. The cell wall of yeast has a "sandwich" structure under the electron microscope. The molecular force formed by the special structure and composition of the cell wall adsorbs aflatoxin, but the adsorption of microorganisms is physical adsorption, which is a reversible process. So the toxin could not be completely adsorbed, and there is also the risk of toxins being released in animals, and the detoxification of aflatoxins by a single microbial adsorption has certain limitations.
Biodegradation of aflatoxin is a popular detoxification method in recent years, mainly for the degradation of microorganisms, including fungi and bacteria. In the research of biodegradation of aflatoxin, a large number of biological strains that can degrade aflatoxin have been screened and used to produce certain intracellular enzymes or extracellular enzymes to degrade the toxic group of aflatoxin molecules into Non-toxic substances are biologically used or excreted through metabolism.
On the other hand, the aflatoxin is degraded into other non-toxic components through the single active component of the biological enzyme, but the source, activity and stability of the biological enzyme need to be optimized and improved.
Fungi that can degrade aflatoxins, include Aspergillus parasitica, Rhizopus, white rot fungi, Pseudocircle and Aspergillus niger, etc. Foreign studies on fungi were earlier. It was found through fermentation that Aspergillus parasiticus produces a lactoperoxidase to degrade aflatoxin B1 after 14 hours of growth.
The products are derivatives of aflatoxin B2a and another Water-soluble derivatives and degradation products are much less toxic than aflatoxin B1. Studies by isotope labeling method showed that Rhizopus can degrade aflatoxin into two fluorescent hydroxyl compounds. Motomura et al. isolated an aflatoxin-degrading enzyme from a Pleurotus ostreatus.
The fluorescence content measurement showed that the enzyme can degrade the lactone ring of aflatoxin. The result was obtained by polyacrylamide gel electrophoresis (SDS-PAGE). The molecular weight of the protein is about 90 ku.
In the domestic study on the degradation of aflatoxin by fungi, the degradation effect of Aspergillus niger on the degradation of aflatoxin B1 was studied. The degradation rate of aflatoxin B1 reached 93.28% under certain conditions.
When the cells and cell extracts were analyzed for the aflatoxin, it was found that the extracellular crude extract of Aspergillus niger had the highest degradation rate of aflatoxin, indicating that the degradation of aflatoxin B1 may be a chemical enzyme secreted by Aspergillus niger effect. Xu Dan et al. studied the influence of Aspergillus niger on the growth and production of Aspergillus flavus and its toxin production, and verified that Aspergillus niger can not only inhibit the growth and production of Aspergillus flavus, but also degrade aflatoxin.
The biological activity, antibacterial and stress resistance of Bacillus subtilis in degrading and detoxifying aflatoxins were studied. The experimental results show that there are detoxification active components in the supernatant after fermentation. After heating and denaturing proteinase K, the detoxification activity is significantly reduced, indicating that the detoxification active substance is an extracellular secretion. The enzyme and the secreted active protein have strong detoxification activity, specificity and mild effect, which will not destroy the nutrients in the feed, and is suitable for removing aflatoxin in the feed.