{"id":535,"date":"2018-11-29T15:16:09","date_gmt":"2018-11-29T20:16:09","guid":{"rendered":"http:\/\/site.caes.uga.edu\/pins\/?page_id=535"},"modified":"2018-11-29T16:10:42","modified_gmt":"2018-11-29T21:10:42","slug":"aflatoxin-management","status":"publish","type":"page","link":"https:\/\/site.caes.uga.edu\/pins\/processor-values\/aflatoxin-management\/","title":{"rendered":"Aflatoxin Management"},"content":{"rendered":"\n\n\n\n\n\n\n\n
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Article<\/strong><\/div>\n<\/td>\n
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Source<\/strong><\/div>\n<\/td>\n
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aflatoxin<\/a><\/td>\nWikipedia<\/td>\nThis article covers the basics of aflatoxin by discussing contamination conditions, pathology, types of aflatoxin and aflatoxin interaction with the Hepatitis B virus.<\/td>\naflatoxin, cancer, Hepatitis B<\/td>\n<\/tr>\n
In-feed aflatoxin control<\/a><\/td>\nOil-Dri Corporation of America<\/td>\nThis article evaluates the use of hydrated sodium calcium aluminosilicate (HSCAS) as an aflatoxin binder in animal feed.<\/td>\naflatoxin, HSCAS<\/td>\n<\/tr>\n
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Benefits of Pressure Cooking<\/a><\/p>\n<\/td>\n

Instant Pot<\/td>\nPressure cooking has many advantages, among which saving time & energy, preserving nutrients and\u00a0eliminating harmful micro-organisms from\u00a0food are most significant.<\/td>\naflatoxin, pressure cooking<\/td>\n<\/tr>\n
Putting the Pressure on Poisons<\/a><\/td>\nScience News<\/td>\nRice\u2014white, fluffy, pure, nutritious\u2014can nevertheless carry fungal poisons called aflatoxins. Two years ago, Je Won Park and his colleagues reported that “rice is the major contributor to the dietary intake of aflatoxin B1 in Korea.” Aflatoxin B1 is the most poisonous of these contaminants, and Park’s group had found it in 6 percent of uncooked rice collected from markets in Seoul.<\/p>\n

Park and his colleagues now report that pressure-cooking appears to largely eliminate the poison from rice. The new finding suggests one way that East Asians, renowned for their rice-based diets, can limit exposure to aflatoxins, which are known human carcinogens<\/td>\n

aflatoxin, pressure cooking<\/td>\n<\/tr>\n
Natural toxic constituents in food, and effect (or absence of effect) of cooking<\/a><\/td>\nBeyond Vegetarianism<\/td>\nHere, we will only investigate a few examples, since the list of all natural toxic constituents would be extremely long [Ames 1983], besides which not all have been studied yet.It will appear that heating does not destroy all of these constituents, and that some (but not all) of the toxins listed below are found in foods that are commonly eaten cooked, but that are inedible raw, except perhaps in small quantities (like potatoes). Thus a good argument in favor of eating raw is that you reduce your exposure to many natural toxins.<\/td>\ntoxins<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Article Source Summary Keywords aflatoxin Wikipedia This article covers the basics of aflatoxin by discussing contamination conditions, pathology, types of aflatoxin and aflatoxin interaction with the Hepatitis B virus. aflatoxin, cancer, Hepatitis B In-feed aflatoxin control Oil-Dri Corporation of America This article evaluates the use of hydrated sodium calcium aluminosilicate (HSCAS) as an aflatoxin binder […]<\/p>\n","protected":false},"author":297,"featured_media":0,"parent":24,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-535","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/site.caes.uga.edu\/pins\/wp-json\/wp\/v2\/pages\/535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.caes.uga.edu\/pins\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/site.caes.uga.edu\/pins\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/pins\/wp-json\/wp\/v2\/users\/297"}],"replies":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/pins\/wp-json\/wp\/v2\/comments?post=535"}],"version-history":[{"count":2,"href":"https:\/\/site.caes.uga.edu\/pins\/wp-json\/wp\/v2\/pages\/535\/revisions"}],"predecessor-version":[{"id":582,"href":"https:\/\/site.caes.uga.edu\/pins\/wp-json\/wp\/v2\/pages\/535\/revisions\/582"}],"up":[{"embeddable":true,"href":"https:\/\/site.caes.uga.edu\/pins\/wp-json\/wp\/v2\/pages\/24"}],"wp:attachment":[{"href":"https:\/\/site.caes.uga.edu\/pins\/wp-json\/wp\/v2\/media?parent=535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}