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Mycotoxins: Aflatoxins B, G, M1

LIBIOS offers you various high-quality solutions including consumables for the determination of aflatoxins used by analytical laboratories, industries and research institutes.

13C Labeled mycotoxins
Cleanup columns
ELISA tests
Standards
Equipment for analysis

Aflatoxins are produced by two Aspergillus species (Aspergillus flavus and Aspergillus parasiticus), a fungus we find mainly in warm and humid areas.

Aflatoxins are known to be genotoxic and carcinogenic; therefore consumer exposure to these toxins via the diet should be kept as low as reasonably achievable (ALARA Principle).

Aflatoxins may be present in many foods such as walnuts, peanuts, maize, rice, dried figs and other dry food, spices, pure vegetable oils (due to cross contamination as aflatoxins are insoluble in fat and oil) and cocoa beans, as a result of contamination by the fungus, before or after harvesting (during storage).

Different types of aflatoxins are produced in nature. Aflatoxin B1, the most common in food, is also the most toxic.

Aflatoxin M1 is an important metabolite of aflatoxin B1 in humans and animals and may be present in milk from animals fed with aflatoxin B1- contaminated feed.

In Europe, the maximum rates for aflatoxins and certain other contaminants in foodstuffs are laid down in Regulation (EC) 1881/2006 and its subsequent amendments.

LIBIOS offers you various high-quality solutions including consumables for the determination of aflatoxins used by analytical laboratories, industries and research institutes.

Consult the EU regulation about mycotoxins.

Consult the international regulation according to mycotoxins and geographical areas

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