The General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China (AQSIQ) announced on the 24th the recent results of spot checks on the quality of 200 liquid milk products. Spot checks found that Mengniu and Changfu Pure Milk, two products of the aflatoxin M1 project, did not meet the requirements of the standard. Some experts said that milk contains aflatoxin, mainly because dairy cows eat feed containing aflatoxin. What is aflatoxin? What diseases can be caused by aflatoxins?
What is aflatoxin? Aflatoxins are a group of chemically similar products that are metabolized by Aspergillus flavus and Aspergillus parasiticus in food and feed. Aspergillus can also produce aflatoxins, but The output is relatively small. 17 aflatoxins have been isolated and identified, mainly aflatoxins B1, B2, G1, and G2, and metabolites M1 and M2 derived from the hydroxylation of B1 and B2 in vivo. The basic structure of aflatoxin is difuran ring and coumarin, and B1 is a derivative of dihydrofuroxinone, containing a double furan ring and an oxadolone (coumarin). The former is basically toxic. Structure, which is related to carcinogenicity. The toxicity of B1 (its toxicity is higher than that of potassium cyanide) and carcinogenicity and heat resistance (decomposition temperature of B1 is about 268°C, and there is little destruction in the cooking process), and B1 is the most common in naturally contaminated foods. .
Aflatoxin aflatoxin <br> <br> distribution mainly in the moldy peanuts, cereals, rice, nuts and other foods; range was dissolved in water of 10 mg / l to 20 mg / l, may be dissolved in a large amount In chloroform, methanol, dimethyl sulfoxide and other moderately polar organic solvents, insoluble in hexane, petroleum ether and ether; easily destroyed by alkali or strong oxidants; after entering the human body, it is mainly absorbed through the digestive tract and most of them are distributed in the liver. The kidney, a small part of which is distributed in the blood, muscle, adipose tissue, its metabolism in the body is mainly hydroxylation, demethylation and epoxidation.
Which pathways are accessible to aflatoxins <br><br> The main sources of human exposure to aflatoxins are contaminated foods, which can be ingested through two diets. The first route is contamination by aflatoxins (mainly B1). Ingestion of plant foods involves aflatoxins (mainly M1) entering the milk or dairy products (including cheese, milk powder, etc.) through feeds.
What harm <br> <br> Aflatoxin Aflatoxins are highly toxic substances. The danger of aflatoxins lies in the destruction of human and animal liver tissues, which can lead to liver cancer and even death. Among naturally contaminated foods, aflatoxin B1 is the most common and has the highest toxicity and carcinogenicity. If manufacturers use inferior raw materials, such as moldy peanuts, rapeseeds, and corn, they may cause aflatoxin to exceed the standards and pose a threat to consumers' health.
Eating foods contaminated with aflatoxin can cause acute poisoning. The main clinical manifestations are jaundice, and there are vomiting, anorexia and fever and other symptoms. In severe cases, ascites, edema of the lower extremities, and even death occurred after 2 to 3 weeks, and gastrointestinal bleeding occurred before death. Aflatoxin is harmful and has a wide range. To prevent the occurrence of aflatoxin poisoning and maintain human health, more than 70 countries and regions in the world have made limited requirements for the content of aflatoxins in food. The following are the inspection and quarantine requirements for aflatoxins in foods in some countries and regions:
The tolerance standard for aflatoxin B1 in foods (GB2761-81) in China stipulates that corn, peanut, and peanut oil must not exceed 20 μg/kg, corn and peanut products (converted by raw materials) must not exceed 20 μg/kg, rice. No more than 10 micrograms/kg of edible oil, and no more than 5 micrograms/kg of other foods, pulses, fermented foods, etc., cannot be detected in baby milk substitute foods. Other foods can be implemented by referring to the above standards; milk and its products The aflatoxin M1 Limited Hygienic Standard (GB9676-88) stipulates that it must not exceed 0.5 μg/kg.
At present, methods for measuring aflatoxins in food include thin layer chromatography, liquid chromatography, radioimmunoassay, enzyme-linked immunoassay, immunochromatography, microcolumn screening, and gold standard test. China's current national standard GB/T 5009.22-1996 specifies the method for the determination of aflatoxin B1 in foods. GB/T 5009.23-1996 specifies the method for the determination of aflatoxin B1, B2, G1 and G2 in foods. GB/T T 5009.24-1996 specifies the method for the determination of aflatoxins M1 and B1 in foods. In addition, the Ministry of Public Health issued the "Measures for the Prevention of Aflatoxin Contaminated Food Hygiene" in November 1990.
Food anti-mold detoxification measures are (1) mold: control of grain moisture content of 12 to 13% can be mildew. Maintaining the integrity of rice kernels and peanut shells and the use of chemical fumigants also play a role in preventing mold infections.
(2) Detoxification method:
Pick mold grain: apply peanuts. Since aflatoxin mainly exists in moldy, discolored, broken and shrunken peanuts, the content of aflatoxin can be significantly reduced after removal. Rolling and watering: Suitable for rice, as toxins mainly exist in the surface of rice bran and rice. Degermination and detoxification: Suitable for corn. There are two kinds of de-embryo methods: First, flotation, the corn will be grinded around 3MM. Add fresh water, stir, lightly dip, light and float up the debris of the embryo, remove the floating layer; the second is the rolling method, the corn is rolled, remove the skin and embryo. 4) Add alkali to destroy toxin: apply to edible oil. 5) Others: Such as ultraviolet radiation, salt frying, etc. have a detoxification effect.
(3) Strengthen food hygiene monitoring.
What is aflatoxin? Aflatoxins are a group of chemically similar products that are metabolized by Aspergillus flavus and Aspergillus parasiticus in food and feed. Aspergillus can also produce aflatoxins, but The output is relatively small. 17 aflatoxins have been isolated and identified, mainly aflatoxins B1, B2, G1, and G2, and metabolites M1 and M2 derived from the hydroxylation of B1 and B2 in vivo. The basic structure of aflatoxin is difuran ring and coumarin, and B1 is a derivative of dihydrofuroxinone, containing a double furan ring and an oxadolone (coumarin). The former is basically toxic. Structure, which is related to carcinogenicity. The toxicity of B1 (its toxicity is higher than that of potassium cyanide) and carcinogenicity and heat resistance (decomposition temperature of B1 is about 268°C, and there is little destruction in the cooking process), and B1 is the most common in naturally contaminated foods. .
Aflatoxin aflatoxin <br> <br> distribution mainly in the moldy peanuts, cereals, rice, nuts and other foods; range was dissolved in water of 10 mg / l to 20 mg / l, may be dissolved in a large amount In chloroform, methanol, dimethyl sulfoxide and other moderately polar organic solvents, insoluble in hexane, petroleum ether and ether; easily destroyed by alkali or strong oxidants; after entering the human body, it is mainly absorbed through the digestive tract and most of them are distributed in the liver. The kidney, a small part of which is distributed in the blood, muscle, adipose tissue, its metabolism in the body is mainly hydroxylation, demethylation and epoxidation.
Which pathways are accessible to aflatoxins <br><br> The main sources of human exposure to aflatoxins are contaminated foods, which can be ingested through two diets. The first route is contamination by aflatoxins (mainly B1). Ingestion of plant foods involves aflatoxins (mainly M1) entering the milk or dairy products (including cheese, milk powder, etc.) through feeds.
What harm <br> <br> Aflatoxin Aflatoxins are highly toxic substances. The danger of aflatoxins lies in the destruction of human and animal liver tissues, which can lead to liver cancer and even death. Among naturally contaminated foods, aflatoxin B1 is the most common and has the highest toxicity and carcinogenicity. If manufacturers use inferior raw materials, such as moldy peanuts, rapeseeds, and corn, they may cause aflatoxin to exceed the standards and pose a threat to consumers' health.
Eating foods contaminated with aflatoxin can cause acute poisoning. The main clinical manifestations are jaundice, and there are vomiting, anorexia and fever and other symptoms. In severe cases, ascites, edema of the lower extremities, and even death occurred after 2 to 3 weeks, and gastrointestinal bleeding occurred before death. Aflatoxin is harmful and has a wide range. To prevent the occurrence of aflatoxin poisoning and maintain human health, more than 70 countries and regions in the world have made limited requirements for the content of aflatoxins in food. The following are the inspection and quarantine requirements for aflatoxins in foods in some countries and regions:
The tolerance standard for aflatoxin B1 in foods (GB2761-81) in China stipulates that corn, peanut, and peanut oil must not exceed 20 μg/kg, corn and peanut products (converted by raw materials) must not exceed 20 μg/kg, rice. No more than 10 micrograms/kg of edible oil, and no more than 5 micrograms/kg of other foods, pulses, fermented foods, etc., cannot be detected in baby milk substitute foods. Other foods can be implemented by referring to the above standards; milk and its products The aflatoxin M1 Limited Hygienic Standard (GB9676-88) stipulates that it must not exceed 0.5 μg/kg.
At present, methods for measuring aflatoxins in food include thin layer chromatography, liquid chromatography, radioimmunoassay, enzyme-linked immunoassay, immunochromatography, microcolumn screening, and gold standard test. China's current national standard GB/T 5009.22-1996 specifies the method for the determination of aflatoxin B1 in foods. GB/T 5009.23-1996 specifies the method for the determination of aflatoxin B1, B2, G1 and G2 in foods. GB/T T 5009.24-1996 specifies the method for the determination of aflatoxins M1 and B1 in foods. In addition, the Ministry of Public Health issued the "Measures for the Prevention of Aflatoxin Contaminated Food Hygiene" in November 1990.
Food anti-mold detoxification measures are (1) mold: control of grain moisture content of 12 to 13% can be mildew. Maintaining the integrity of rice kernels and peanut shells and the use of chemical fumigants also play a role in preventing mold infections.
(2) Detoxification method:
Pick mold grain: apply peanuts. Since aflatoxin mainly exists in moldy, discolored, broken and shrunken peanuts, the content of aflatoxin can be significantly reduced after removal. Rolling and watering: Suitable for rice, as toxins mainly exist in the surface of rice bran and rice. Degermination and detoxification: Suitable for corn. There are two kinds of de-embryo methods: First, flotation, the corn will be grinded around 3MM. Add fresh water, stir, lightly dip, light and float up the debris of the embryo, remove the floating layer; the second is the rolling method, the corn is rolled, remove the skin and embryo. 4) Add alkali to destroy toxin: apply to edible oil. 5) Others: Such as ultraviolet radiation, salt frying, etc. have a detoxification effect.
(3) Strengthen food hygiene monitoring.
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