Aflatoxin
As a Class I carcinogen with a toxicity 68 times that of arsenic, aflatoxin is no stranger to many people. In daily life, as it is one of the most common fungal toxins contaminating agricultural products and food, it often becomes a "food assassin" hidden on the dining table!
A 60-year-old woman was found to have aflatoxin in her stomach
Recently, a 60-year-old woman from Zhengzhou, Henan Province, went to the hospital due to vomiting and diarrhea. Doctors found a large amount of aflatoxin in her stomach.
Upon investigating the cause of the illness, it was learned that the woman was very frugal in her daily life, having used the same pair of chopsticks for five years without replacing them. The doctor highly suspected that this was related to the illness. Fortunately, after treatment, the woman has recovered and been discharged from the hospital.
Aflatoxin is highly carcinogenic, but chopsticks themselves do not grow aflatoxin mold. Over time, food residue inevitably remains on wooden tableware, which may lead to mold growth. It is recommended to replace wooden tableware regularly.
Even 1 milligram can potentially cause cancer
Just 1 milligram of aflatoxin can potentially cause cancer, particularly liver cancer. Its toxicity is 68 times that of arsenic, and it has been classified as a Group 1 carcinogen by the World Health Organization. Aflatoxin is a metabolite of Aspergillus flavus and can only be destroyed at temperatures above 280℃.
Aspergillus flavus likes to hide in moldy and spoiled food or moldy items:
● Expired or spoiled cooking oil;
● Mouldy nuts and soybeans;
● Mouldy corn, wheat, barley, etc;
● Fungus that has been soaked for a long time and gone bad;
● Moldy tea leaves;
● Moldy chopsticks, cutting boards, etc.
In addition, damp soil, farmland with high humidity, improperly stored grain warehouses, damp basements, bathrooms, kitchens, moldy wood, walls, floors, etc. can all become breeding grounds for Aspergillus flavus.
The odor still cannot be eliminated even after boiling the food
Aflatoxin has a stable molecular structure and is resistant to high temperatures (melting point is 237℃～299℃), making it difficult to be destroyed under general cooking and processing temperatures.
In addition, most toxins contained in spoiled food, such as aflatoxin and bongkrekic acid, cannot be reduced or eliminated through high temperatures, as these substances exhibit strong heat resistance.
How to prevent and stay away from aflatoxin?
1. Pay attention to food hygiene
● When purchasing food ingredients, choose those with a healthy appearance and free from mold spots.
● Storing food in a dry and well-ventilated environment, and avoiding humid and high-temperature conditions, can reduce the growth of Aspergillus flavus.
● Follow the shelf life and storage requirements of food, and consume or dispose of food that is about to expire in a timely manner.
● Avoid consuming food that has undergone obvious mold growth. If there are mold spots on the surface of the food, it is best to discard the entire item. If you eat nuts such as melon seeds that have become bitter, be sure to spit them out immediately and rinse your mouth.
● Food storage areas and tableware should be regularly cleaned and disinfected.
2. Pay attention to environmental hygiene
● Maintain indoor air circulation and avoid damp and high-humidity environments, as these conditions are conducive to the growth of Aspergillus flavus.
● Regularly inspect houses and buildings for moisture and water leakage issues, and promptly repair and clean any areas where aflatoxin may proliferate.
Suggestion: Replace chopsticks every 3-6 months
Many families do not have the habit of replacing chopsticks regularly. In fact, chopsticks also have a shelf life, which is generally recommended to be 3 to 6 months.
When using chopsticks, it is best to observe daily whether there are spots, especially mold spots, on the surface of the chopsticks. When the chopsticks develop spots, discoloration, bending or deformation, or have a distinct odor, it must be taken seriously. This indicates that the chopsticks have undergone mold growth and contamination. At this point, they should be stopped from use and replaced promptly.
In addition, if you want to prolong the lifespan of your chopsticks, try not to keep them in a damp environment. After washing, dry them with a clean cloth.
Try to use chopsticks exclusively by one person. It is recommended to boil the chopsticks in boiling water for half an hour every week, then air-dry them before reuse. This can achieve disinfection and effectively and conveniently remove mold from the chopsticks. For newly purchased chopsticks, you can first clean them with tap water, then wash them with detergent, and finally boil them in a pot of boiling water for half an hour.
Source | Peoples Daily Online Science Popularization