Aflatoxin

Aflatoxin is a toxin produced by the fungus Aspergillus flavus, which often affects groundnuts, as well as other nuts, grains and some other foods. This toxin is one of the most well-known and dangerous products in the food industry.

Aflatoxin can have devastating effects on human and animal health. In some cases, it can cause liver cancer, as well as other diseases such as chronic liver disease and immunodeficiency conditions.

Some of the main sources of aflatoxin are grain crops such as corn, peanuts, rice, wheat, barley and sorghum. Humidity and temperature are key factors that promote the development of Aspergillus flavus and aflatoxin production in cereal crops.

One method to prevent aflatoxin production is to store grain crops in dry, cool conditions. In addition, there are various methods for treating and degrading aflatoxin, such as heat treatment, oxidation and the use of special microorganisms.

There are also regulations that require products containing aflatoxin to be disposed of. For example, in the United States, the permitted level of aflatoxin in food products is limited by law and can only be determined by special analytical methods.

Although aflatoxin poses a serious health threat, there are many methods to prevent and control levels of this toxin in food. However, it is important to be careful when selecting foods, especially from regions with warm, humid climates where the risk of aflatoxin contamination may be increased.

Aflatoxin is a toxic substance released by spores of the fungus Aspergillus flavus. It is one of the most common mycotoxins that affects groundnuts and can have serious consequences for human and animal health. Aflatoxin is known to be carcinogenic and can cause cancer in some animal species. It is also thought to be a risk factor for liver cancer in people living in warm, humid climates, as nuts and grains that people in these areas often eat may be affected by this mold.

Aflatoxins are produced by the growth and development of the fungus Aspergillus flavus on certain foods such as grains, nuts, seeds and other crops. They pose a particular danger because they can be present in foods that we eat every day. Aflatoxins can accumulate in foods during storage and processing, especially under uncontrolled humidity and temperature conditions.

Research shows that long-term and repeated consumption of foods containing aflatoxins can lead to the development of various diseases, including liver cancer, stomach cancer, immunosuppression and other pathologies. In poultry, livestock and other animals, aflatoxins can cause poisoning, poor health and affect their reproductive ability.

Prevention and control of aflatoxins are important measures to ensure food safety. This includes good agricultural practices, control of humidity and temperature during food storage and processing, and the use of fungal and mold control techniques. Aflatoxin detection technologies are also being developed to provide reliable quality control and food safety.

In addition, food safety legislation and regulation play an important role in preventing risks associated with aflatoxins. International organizations such as the World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO) have developed guidelines and standards to limit aflatoxin levels in food and ensure consumer safety.

In conclusion, aflatoxin is a dangerous toxic substance produced by the fungus Aspergillus flavus, which affects groundnuts and can lead to the development of cancer in some animals. In people, especially in regions with warm and humid climates, consumption of foods contaminated with aflatoxins may be associated with a risk of developing liver cancer. Prevention, control and regulation of aflatoxins in food are important measures to ensure the safety and protection of consumer health. It is extremely important to comply with sanitary and hygienic standards during the production, storage and consumption of food to minimize the risk of exposure to aflatoxins on human and animal health.

Aflatoxins are potent poisons formed as a result of the vital activity of mold fungi of the genus Aspergillus - the most pathogenic group of spore microorganisms. They belong to a group of metabolites (namely, herbicine-like), under the influence of which the tissues and papillae of the liver of animals and humans become covered with cracks, forming a scalloped brownish surface (aspergillosis). For the purpose of treatment, mushroom extracts and chemically pure acid A1 99.9% are produced from white aspergillus pollen. However, no antidote has yet been created.