Tag: Aflatoxin b1

According to research, aflatoxin B1 is the most potent liver carcinogen associated with liver cancer in humans and animals. Knowing how to get rid of aflatoxin B1 is a critical step in reducing the health risks posed by this dangerous mycotoxin, which often contaminates staple crops like corn, peanuts, and other grains.

According to the Food and Agriculture Organization (FAO), aflatoxins contaminate up to one-quarter of the world's food crops annually, posing a significant risk to global food safety. The principal aflatoxins are a group of highly toxic mycotoxins produced by certain fungi, primarily from the genus Aspergillus.

According to the Food and Agriculture Organization (FAO), roughly 25% of the world's crops are affected by mycotoxins, most notably aflatoxin. The primary routes of exposure to aflatoxin B1 are through consuming contaminated foods or inhaling spores in occupational settings. This dangerous toxin is produced by specific fungi that thrive in warm, humid conditions, affecting staple crops before and after harvest.

According to the World Health Organization, aflatoxin B1 (AFB1) is classified as a Group 1 human carcinogen due to its potent link with liver cancer. It is a highly toxic compound produced by certain fungi, primarily *Aspergillus flavus* and *A. parasiticus*, which can contaminate a wide range of food crops.

According to the World Health Organization (WHO), aflatoxins contaminate approximately 25% of the world's food supply, with aflatoxin B1 being the most toxic and carcinogenic. Chronic, low-level exposure to this mycotoxin, commonly found in contaminated cereals and nuts, can lead to serious and irreversible long-term health problems in both humans and animals.

According to the World Health Organization, aflatoxin B1 is a potent carcinogen found in many crops worldwide, posing a significant health risk, especially in warm, humid climates. The primary source of human exposure is through contaminated food, making it crucial to understand what foods are high in aflatoxin B1.

Aflatoxins are highly stable mycotoxins and cannot be reliably eliminated by normal cooking methods. Significant thermal degradation begins at temperatures of 150°C (302°F) or higher, but the effectiveness depends on exposure time, moisture content, and the food matrix. This resilience means heat alone is not a fail-safe solution for contaminated food.