When it comes to food safety, I believe many people have the "experience" of sterilization, such as alcohol sterilization, boiling water, ultraviolet sterilization, etc. However, although the above methods can indeed remove a considerable number of pathogenic bacteria, they will inevitably leave "fish that slip through the net", including aflatoxin.
As we all know, aflatoxin, ammonium nitrate, nicotine, phenylcyclic aromatic hydrocarbons and other substances are all class 1 carcinogens, so how much do you know about aflatoxins? These 4 knowledge are best mastered as early as possible.
1.Acute aflatoxin poisoning.
Patients who overtake aflatoxin in a short period of time will often have acute poisoning symptoms, and according to clinical medical studies, its toxicity is second only to botulinum toxin in conventional toxic substances, and it has pathogenic effects on almost all humans. Since aflatoxin needs to be metabolized in the body through the liver, its damage to the liver area is very large.
Judging from the existing cases, patients with acute aflatoxin poisoning may have acute hepatitis, liver hemorrhage, bile duct hyperplasia, liver fibrosis and other diseases, if they are not treated in a timely and effective manner, then they may induce liver failure, or even shock and death.
2.Chronic aflatoxin poisoning.
For humans, long-term intake of aflatoxin in small doses may cause symptoms of chronic hepatitis and liver cirrhosis, and at the same time, the health of the spleen, stomach and gallbladder will also be affected to varying degrees. For farmed animals, if aflatoxin is mixed in the feed, their growth rate will also be slowed down and their farrowing ability will be reduced.
Therefore, aflatoxin not only endangers human health, but may also cause significant losses to economic life to a certain extent.
3.Mould with aflatoxin.
Aflatoxin is actually a metabolite of Aspergillus flavus, which means that even if the food has a mold reaction, its aflatoxin production will only achieve pathogenic effect when Aspergillus flavus forms a dominant colony.
Therefore, fermented foods such as moldy tofu, yogurt, stinky mandarin fish, etc., as long as they are produced safely, will usually not produce excessive amounts of aflatoxin.
Even foods such as melon seeds and peanuts can only produce Aspergillus flavus under certain environmental conditions, so maintaining a cold, ventilated, and dry storage environment may reduce the chance of aflatoxin production.
4.How to clean aflatoxin.
Aflatoxin has extremely high temperature resistance, and some of its variants can even maintain the integrity of the form under 268, therefore, the ordinary boiling method can not completely remove it, in addition, aflatoxin is also insoluble in acidic substances, therefore, the folk "vinegar washing" method is basically useless.
If you want to break down the aflatoxins that may remain on the tableware, the most common method is to soak them in a strong alkaline environment, which may speed up their dissolution efficiency.
Disclaimer: The above content is ***Other**, and the relevant information is only for the purpose of conveying more information, and does not represent the views of this website, nor does it mean that this ** agrees with its views or confirms the authenticity of its content. If there is any infringement, please contact 0531-85193563.