![]() The aflatoxin adsorption method uses aflatoxin absorbents that bind to the toxins and stop them from being absorbed by the body. These include aflatoxin adsorption and aflatoxin metabolization. ![]() There are two general ways to detoxify aflatoxin from the human body. Plant extracts degrade aflatoxins into nontoxic compounds via enzymatic reactions.Ĭhemical methods use acids, bases, oxidizing agents, and reducing chemicals to destroy aflatoxin. The plant extract method has become very popular in recent years because they are safe, effective, and biodegradable. The other group inoculates bacterial strains in food substrates. The biological methods fall into two main categories: The first group uses plant extracts to degrade AFB1. Studies have shown that the levels of aflatoxin fall by 41% and 81% when foods are heated at 100 to 150☌, respectively, for at least 90 minutes.īiological methodstend to reduce AFB1 levels in contaminated foods using biotechnology. Physical methods include applying heat and gamma rays. These include physical methods, biological methods, and chemical methods Research has found several ways to remove aflatoxin (especially AFB1) from contaminated foods. There are also ways to detoxify aflatoxin in the human body after consumption (post-intake methods). There are ways to destroy or neutralize aflatoxins in nuts and dried fruits before they are consumed (pre-intake methods). How to Detoxify Aflatoxins in Nuts and Dried Fruits? Visually inspect the nuts you want to buy for any discoloration or other problems.Moisture, mechanical or insect damage, and temperature can promote contamination and aflatoxin production. Avoid storing nuts and dried fruits in conditions that are propitious to fungal colonization.Buy nuts and dried fruits from trusted brands that follow food regulations.There are still things to be done on the consumer’s part to avoid aflatoxins contamination if other measures fail: This is to ensure they are not harmful to the human body. The Food officials (e.g., the FDA in the US) also have considered a maximum acceptable amount of aflatoxins in nuts and dried fruits. But can’t completely remove this substance from our food chain. First of all, the farmers and companies should check their food crops and keep them safe from the impacts of fungi. Minimizing the risk of aflatoxins in nuts and dried fruits requires a concerted effort at several levels. How to Minimize the Risks of Aflatoxins in nuts and dried fruits? ![]() Some people might even go into a coma if they consume a high amount of aflatoxins.Vomiting and abdominal pain, as early side effects of consuming high doses of aflatoxins. ![]() Liver damage, or liver cancer, especially for people who may have conditions such as Hepatitis B infection.Poisoning, also called Aflatoxicosis, is a life-threatening illness.Aflatoxin Potential Dangers for Human Doses of aflatoxins beyond the acceptable levels are dangerous and may lead to the following problems: Temperatures below 10 ◦C are recommended for industry processing, storing, and retailing dried figs. To avoid mycotoxin contamination, the temperature should be above 30 ◦C and close to 37 ◦C during the drying process. Any discoloration on pistachio nuts or pistachio kernels may show aflatoxin infection.įigs are susceptible to mycotoxin at any time during processing, storage, and even during fruit retailing. You can tell if pistachios are infected by checking the color of their shells and kernels.Īflatoxin contamination can affect raw vs roasted pistachios but rarely affects pistachio kernels. Customers need to make their purchases from popular shops on the market. They should also keep their inventory in cool and dry places to avoid any mold or infection. Pistachio wholesalers should always try to source this expensive nut from well-known suppliers. The FDA and European Commission have placed separate limitations on it. It is the most dangerous type of aflatoxin. The acceptable level of aflatoxins in pistachios is 10 ppb of total aflatoxins and 8 ppb of aflatoxin B1. Pistachios growing in good conditions have the highest quality and are less prone to infection by aflatoxins. After peanuts, pistachios are at high risk of contamination by aflatoxin B1.
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