Mycotoxin: aflatoxins(b1, b2, g1, g2)
source: aspergillus flavus, aspergillus parasiticus
substance: grains: corn, milo, cotton seed, peanuts
conditions favoring production:
78°f - 90°f (ideal) down to 55°f
kernel damage
high humidity or grain moisture
food safety has become an important term for authorities and consumers. The aim is to keep the
consumers safe from any harmful compounds and to ensure the
producers from economical losses in case of an outbreak of contaminants in the
production chain. The recommendations and the
measures taken by the
companies and the
legal bodies are based on risk evaluations reported by food safety authorities [ 1 ]. Current regulations are established on scientific opinions given by eminent institutions such as fao/who joint expert committee on food additives of the
united nations (jecfa) and the
european food safety authority (efsa).
