Aflatoxin and frequency therapy

Definition:

Aflatoxins are toxic chemical compounds produced by certain moulds, particularly of the genus Aspergillus. These moulds often grow on agricultural products such as maize, peanuts and cottonseed, especially under humid and warm conditions.

Origin:

Aflatoxins are mainly produced by the mould species Aspergillus flavus and Aspergillus parasiticus. These moulds can grow on various foods and animal feeds if the storage conditions are not optimal.

Health risks:

Aflatoxins are carcinogenic and can cause serious health problems in humans and animals. The consumption of aflatoxin-contaminated food can increase the risk of liver . They can also cause acute poisoning, which can lead to liver damage and failure.

Regulation:

Strict regulations are in place worldwide to control aflatoxin levels in food and feed. These regulations are intended to ensure that the concentrations of aflatoxins in foodstuffs are below the specified limits in order to protect the health of consumers.

Prevention:

To prevent the formation of aflatoxins, it is important to store agricultural products under suitable conditions that inhibit the growth of moulds. This includes controlling humidity and temperature during storage and transport.

Detection:

Aflatoxins can be detected by various analytical methods, including high performance liquid chromatography (HPLC) and enzyme-linked immunosorbent assays (ELISA). These tests are crucial for monitoring and controlling aflatoxin levels in food.

Worth knowing:

Aflatoxins were first discovered in the 1960s after thousands of turkeys died in England from a mysterious illness that was later traced to aflatoxin-contaminated feed.
There are different types of aflatoxins, including aflatoxin B1, B2, G1 and G2, with aflatoxin B1 being considered the most toxic.

Research:

Research is focusing on the development of methods to reduce aflatoxin contamination in food and the breeding of plants that are resistant to mould infestation.