How is aflatoxin produced? Which foods containAflatoxin? Aflatoxin is a group of chemically similar compounds produced by the metabolism of Aspergillus flavus and Aspergillus parasiticus. There are currently 12 aflatoxins identified, including B1, B2, G1, G2, M1, M2, P1, Q1, H1, GM, B2α and toxic alcohols. There are four main aflatoxins: B1, B2, G1 and G2. Among them, aflatoxin B1 is the most toxic. Aflatoxins are often detected in corn, peanuts, cotton seeds, and dried fruits, with peanuts and corn being the most contaminated.
What are the hazards of aflatoxin? The greatest harm to aflatoxin in humans is its carcinogenicity. Because aflatoxin is a liver toxin, it has a special affinity for the liver and is carcinogenic. It inhibits the synthesis of RNA in liver cells, destroys the template action of DNA, prevents and affects the synthesis and metabolism of proteins, fats, mitochondria, and enzymes, affects human liver function, and causes cancer.
The symptoms of aflatoxin poisoning are mainly divided into acute poisoning and chronic poisoning, as well as cancer. Acute poisoning is caused by a large amount of aflatoxin in a short period of time, which rapidly causes liver cell degeneration, necrosis, hemorrhage and bile duct hyperplasia, and dies in a few days or dozens of days. Chronic poisoning is a chronic liver injury caused by continuous intake of a certain amount of Aspergillus flavus, slow growth, weight loss, and decreased liver function. Die in weeks or decades.