Where do aflatoxins hide?

Aflatoxin can cause liver cancer and some other cancer toxins. 1mg of aflatoxin can cause cancer, and 20mg of aflatoxin taken at one time can directly kill an adult. Its toxicity is 10 times that of potassium cyanide and 68 times that of arsenic. It can only be killed by temperatures above 280℃. It is the strongest biological carcinogen we know of. In 1993, it was classified as a Class I carcinogen by the Cancer Research Institute of the World Health Organization (WHO).

The metabolic product of Aspergillus flavus has a growth temperature of 28℃-38℃, likes humidity, and is generally invisible to the naked eye.

Where do aflatoxins hide?

1. Moldy chopsticks

Chopsticks themselves do not grow aflatoxin, but uncleaned chopsticks are prone to contain starch, which can easily cause mold in a humid, warm environment, thus producing aflatoxin. In addition, wooden chopsticks may have cracks after being used for a long time, and these tiny cracks are also easy to harbor dirt and produce aflatoxin after mold.

2. Moldy cutting board that has been used for too long

The kitchen where the cutting board is placed and used has a high temperature, high humidity, and poor ventilation, so the cutting board is often damp. In severe cases, it may become moldy, making it easy for some harmful microorganisms and conditional pathogens to grow and multiply.

A chopping board that has been used for a long time will have some shallow and deep cuts left on its surface by the knife. The dirt and food residue inside are difficult to clean. As the number of cuts on the chopping board increases, cracks may also appear. The more and deeper the cracks are, the stronger the "accommodation capacity" for microorganisms, and the greater the probability of the appearance of Escherichia coli, Staphylococcus aureus, Helicobacter pylori, and aflatoxin.

3. Bitter nuts

The bitter taste of nuts such as melon seeds comes from aflatoxin produced during the moldy process. Frequent intake will increase the risk of liver cancer.

4. Moldy peanuts and corn

Aflatoxin is hidden in moldy foods, especially those with high starch content, such as peanuts, corn, etc. The rice, millet, and beans we often eat, especially in a hot and humid environment, will fall into its "clutches" once they become moldy.

5. Condiments containing egg, milk, vegetables and fruits

Such as mayonnaise, salad dressing, ketchup, peanut butter, chili sauce, etc., the higher the storage temperature or the longer the storage time of these condiments, the more serious the non-enzymatic browning will be.

They also usually contain high levels of fat, and are prone to fat oxidation during storage. When a rancid smell occurs, the aldehydes, ketones, and acids produced will destroy fat-soluble vitamins.

As the content of protein, sugar, amino acids, organic acids, etc. in the product gradually decreases, the nutritional quality and flavor of the food are greatly reduced, and it is very easy to mold, which may produce aflatoxin.

6. Moldy tea leaves

Humid climate and improper storage can cause tea to mold and produce aflatoxin. Tea, like other foods, also has a shelf life. Most teas have a shelf life of about 18 months. If left for too long, it will easily mold. Whether it is green tea, black tea, oolong tea, or Pu'er tea, once it molds, it cannot be drunk.

7. Expired or spoiled cooking oil

Edible oil has an expiration date and a shelf life, some are one and a half years, some are two years. Of course, it does not mean that it will not deteriorate within one or two years. It is still related to storage and use. If it is stored for too long, the acid value and aflatoxin will exceed the standard, and the chemical elements will also exceed the standard, which is harmful to health.

8. Peanut Oil

Small workshops may at most roughly filter out impurities before pressing oil, but aflatoxin cannot be observed with the naked eye, and even seeds without obvious mold may contain it, which cannot be handled by simple oil pressing machines.

9. Low-quality sesame paste

Some cheap and low-quality sesame pastes may use braned sesame seeds, shrunken peanuts or even spoiled sesame seeds and peanuts as raw materials. The spoiled peanuts contain aflatoxin.