Aflatoxins

Name:
Aflatoxins
Detailed information:
A group of polynuclear molds (mycotoxins) produced chiefly by the fungus Aspergillus flavus; they are natural contaminants of a wide range of fruits, vegetables, and cereal grains.

Hazard:

Highly toxic to many species of animals, including fish and birds. The B2 and G1 strains are known carcinogens. Aflatoxins fluoresce strongly under UV, and are soluble in methanol, acetone, and chloroform, but only slightly soluble in water and hydrocarbon solvents. Prevention of mold growth is the most effective protection; removal or inactivation is possible by physical or chemical means (hand-sorting, solvent refining, etc.). Complete elimination of aflatoxins from foods is not feasible; FDA sets an upper limit of 20 ppb in foods and feeds, and 0.5 ppb in milk.

See Mycotoxin.