- Aflatoxins in milk, invisible poison that kills | GAZETTE HEALTH
The term "aflatoxins" is a common label for a group of poisonous substances that are produced by mold, the family "Aspergillus". Aflatoxins has spread worldwide, and can be present in a large number of food products that are consumed every day by people and animals. Because of the toxic effects, the ability to cause cancer, zwave as well as the fact that so large a number of people and animals are repeatedly exposed to its toxic action, aflatoxins Thrush is best known product, and more studied at the present time.
In the 60s, three facts, occurring in three different regions of the world, thousands of miles away from each other, attracted the attention of scientists and led to the discovery of one of the main causes of liver cancer zwave that was not ever suspect until then.
-In 1960, more than 100,000 turkeys died within a few muash in England, from a disease of unknown until that time, which, for this reason, scientists initially labeled as "disease X turkeys".
Can I suspected that there was any connection between the high incidence of cancer and other liver injuries to people in Africa, in England turkeys and fish in America? However, further research led to the discovery of an apparent incredible: the existence of a specific fungus used in food.
After careful analysis and persistent possible factors, scientists proved that the common zwave cause of the high incidence of liver cancer in humans, turkeys and fish using feed was contaminated by a chemical substance, unknown to him time, which is produced by the fungus called "yellow aspergili" zwave (Aspergillus zwave flavus) and had action poisonous (toxic) and the liver carcinogen.
Scientists, who had clear cause of disease "mysterious" the rooster, old abandoned the term "disease X" and rebaptized zwave detect toxic product "a-fla-toxin", a name that comes from the union of the font before terms Aspergillus, flavus and toxin: A (spergillus) fla (VUS) + toxin.
In family fungus "Aspergillus", which are the source of production of aflatoxins, includes several species or different species, among which the most important are aspergili yellow ("Aspergillus flavus") and parasitic aspergili ("Aspergillus parasiticus" ).
Kërpullat of Aspergillus species have a wide spread in nature, but most favorite places on earth to rise in vegetable products (vegetable) especially when they started to decay in grain and straw that have undergone microbial degradation as a result of invasion by variety of infectious agents (microbes, parasites) as well as in many other agricultural products that are stored for a long time in conditions that favor the development of mold, such as warmer zwave environments and damp,
Practically, when conditions are favorable, can invade all kinds of organic materials. Aflatoxins, namely, toxins produced by aspergilet, can be found in all types of grains like corn, wheat, barley, rye, oats, etc.. as well as a large number of other products like rice, peanuts, walnuts, cotton, dried fruits, spice or spicy products, figs, etc.. Consequently, whenever we consume products of any kind that are contaminated by the fungus Aspergillus type, we can get along with them and various amounts aflatoxins. From this possibility can not be excluded or processed foods or canned, including zwave various oils such as olive oil, soybean, sunflower, etc.. Aflatoxins can also be present in livestock products produced from animals that have consumed contaminated food qymështi, cheese, eggs, meat etc.. Kudondodhjes because of its ability to be contaminated and a large number of products, practically, both man and all animals, are increasingly threatened by the opportunity to get together with different amounts of aflatoxins zwave in food and suffer the consequences its toxic action on their bodies.
Aflatoxins are stable chemical composition. They resist for a long time and with difficulty dissolved by the action of high temperatures, cold and light. zwave High durability is why aflatoxins are found in processed food products, such as butter, cream, cheese, etc.. It is noticed that aflatoxins, although at low levels, can still be present in grain stored in warehouses after 6-7 years from the time of filing. Sustainability Study aflatoxins in milk fermentation processes, has put out that, although it may be reduced duksh
The term "aflatoxins" is a common label for a group of poisonous substances that are produced by mold, the family "Aspergillus". Aflatoxins has spread worldwide, and can be present in a large number of food products that are consumed every day by people and animals. Because of the toxic effects, the ability to cause cancer, zwave as well as the fact that so large a number of people and animals are repeatedly exposed to its toxic action, aflatoxins Thrush is best known product, and more studied at the present time.
In the 60s, three facts, occurring in three different regions of the world, thousands of miles away from each other, attracted the attention of scientists and led to the discovery of one of the main causes of liver cancer zwave that was not ever suspect until then.
-In 1960, more than 100,000 turkeys died within a few muash in England, from a disease of unknown until that time, which, for this reason, scientists initially labeled as "disease X turkeys".
Can I suspected that there was any connection between the high incidence of cancer and other liver injuries to people in Africa, in England turkeys and fish in America? However, further research led to the discovery of an apparent incredible: the existence of a specific fungus used in food.
After careful analysis and persistent possible factors, scientists proved that the common zwave cause of the high incidence of liver cancer in humans, turkeys and fish using feed was contaminated by a chemical substance, unknown to him time, which is produced by the fungus called "yellow aspergili" zwave (Aspergillus zwave flavus) and had action poisonous (toxic) and the liver carcinogen.
Scientists, who had clear cause of disease "mysterious" the rooster, old abandoned the term "disease X" and rebaptized zwave detect toxic product "a-fla-toxin", a name that comes from the union of the font before terms Aspergillus, flavus and toxin: A (spergillus) fla (VUS) + toxin.
In family fungus "Aspergillus", which are the source of production of aflatoxins, includes several species or different species, among which the most important are aspergili yellow ("Aspergillus flavus") and parasitic aspergili ("Aspergillus parasiticus" ).
Kërpullat of Aspergillus species have a wide spread in nature, but most favorite places on earth to rise in vegetable products (vegetable) especially when they started to decay in grain and straw that have undergone microbial degradation as a result of invasion by variety of infectious agents (microbes, parasites) as well as in many other agricultural products that are stored for a long time in conditions that favor the development of mold, such as warmer zwave environments and damp,
Practically, when conditions are favorable, can invade all kinds of organic materials. Aflatoxins, namely, toxins produced by aspergilet, can be found in all types of grains like corn, wheat, barley, rye, oats, etc.. as well as a large number of other products like rice, peanuts, walnuts, cotton, dried fruits, spice or spicy products, figs, etc.. Consequently, whenever we consume products of any kind that are contaminated by the fungus Aspergillus type, we can get along with them and various amounts aflatoxins. From this possibility can not be excluded or processed foods or canned, including zwave various oils such as olive oil, soybean, sunflower, etc.. Aflatoxins can also be present in livestock products produced from animals that have consumed contaminated food qymështi, cheese, eggs, meat etc.. Kudondodhjes because of its ability to be contaminated and a large number of products, practically, both man and all animals, are increasingly threatened by the opportunity to get together with different amounts of aflatoxins zwave in food and suffer the consequences its toxic action on their bodies.
Aflatoxins are stable chemical composition. They resist for a long time and with difficulty dissolved by the action of high temperatures, cold and light. zwave High durability is why aflatoxins are found in processed food products, such as butter, cream, cheese, etc.. It is noticed that aflatoxins, although at low levels, can still be present in grain stored in warehouses after 6-7 years from the time of filing. Sustainability Study aflatoxins in milk fermentation processes, has put out that, although it may be reduced duksh
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