How to reduce Aspergillus flavus in wheat during processing

Aspergillus flavus is a common fungus found in the soil. Aspergillus flavus can spread through the spores in the air, and the host will grow when it meets the standard, and aflatoxin will be produced. Peanut, cottonseed, rice, etc. are the favorite hosts of Aspergillus flavus. If animals and people eat foods that have aflatoxin, it is possible to take aflatoxin. It is understood that aflatoxin is the most toxic mycotoxins known to the mold so far. If a small dose of this substance is taken for a long time, it may cause liver damage and even induce cancer. In fact, the annual food loss caused by aflatoxin pollution in China is more than 20 billion kilograms, and wheat is the first to bear the brunt of bulk agricultural products. Therefore, summer wheat should be preserved according to its characteristics after harvest.

First of all, it is necessary to kill insects before storage. Because wheat has the characteristics of poor insect resistance and high insect infection rate, it is easy to be infected by pests. Then, when storing, pay attention to precipitation and moisture, and strictly control moisture, because it is easy to wet. The breeding of fungi, which can cause a variety of diseases is aflatoxin, so the wheat after harvest should be fully exposed, the water content is less than 12.5% ​​and then stored in the warehouse. Secondly, moisture-proof measures should be taken after storage to prevent particle sticking. Mildew and other phenomena. After the first two steps, the wheat is kept in a closed storage room because the wheat has strong heat resistance, and the exposure and sealing into the warehouse can play a high-temperature insecticidal bacteriostatic effect, so that the aflatoxin can not proliferate.

Aflatoxins are easily detected and easily removed. The method of reducing aflatoxin is to put a small amount of salt in the heated oil before cooking, thus eliminating most of the aflatoxin. Or eat more green leafy vegetables, because chlorophyll can prevent the absorption of aflatoxin and a part of aflatoxin.

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