I remember we had this problem with grains many years ago when I was working with the agricultural food products and there are lots of studies how to control it.From.the farm level,to post harvest and PROCESSING .There are many articles about it in books in the web also..One recent publication was Novel methods for controlling and preventing aflatoxin on foods.
Please check if there is a web publication of that book.
..
Aflatoxin formation is directly proportional to the moisture of the food. This is partially prevented if the product is well dried before storage. Storage conditions are important for this. Also, by using 3 ppm Natamisin, you can minimize aflatoxin production and limit the aflatoxin when you treat food with it.
Ufuk Ayyıldız reply
postedIt is not easy. Heat may effects aflatoxins. Also some researches talk about UV effects on mycotoxins.
Food R&D Emeritus reply
postedI remember we had this problem with grains many years ago when I was working with the agricultural food products and there are lots of studies how to control it.From.the farm level,to post harvest and PROCESSING .There are many articles about it in books in the web also..One recent publication was Novel methods for controlling and preventing aflatoxin on foods.
Please check if there is a web publication of that book.
..
ali çardak reply
postedAflatoxin formation is directly proportional to the moisture of the food. This is partially prevented if the product is well dried before storage. Storage conditions are important for this. Also, by using 3 ppm Natamisin, you can minimize aflatoxin production and limit the aflatoxin when you treat food with it.