There is a “yellow” called aflatoxin, which is a metabolite produced by Aspergillus flavus and Aspergillus parasiticus. Aflatoxin is not a compound, but a group of chemically similar compounds in general. So far, more than twenty kinds of aflatoxins and their derivatives have been isolated, including B1, B2, G1, G2, M1 and other toxins and toxic alcohols. This is a widespread “yellow” Aspergillus flavus is widely present in the soil, mycelium growth will produce toxins, the spores can spread to the air, and then will infest the appropriate parasite, producing aflatoxin. When the food is not dried or improper storage is often easy to be contaminated by Aspergillus flavus or Aspergillus parasiticus and produce this type of toxin, so, aflatoxin is mainly present in the food, oil and its products parasitized by Aspergillus flavus. In peanuts, peanut oil, corn, rice, the most common, in animal foods such as liver, salted fish, dairy products are also more common. This is a toxic force terrible “yellow” aflatoxin is a very toxic and highly toxic substances, in 1993 by the World Health Organization (WHO) classified as a class 1 carcinogen. Two aflatoxin content standards in 30-50ug/kg for low toxicity, and 50-100ug/kg for poisoning, 100-1000ug/kg for high toxicity, 1000ug/kg or more for extremely toxic. Aflatoxin toxicity is equivalent to 10 times of potassium cyanide, 68 times of arsenic; carcinogenic power is 900 times of butter yellow, 75 times of dimethylnitrosamine, 4000 times of benzo(a)pyrene. Aflatoxin is harmful to human and animal liver tissue has a destructive effect, in serious cases can lead to liver cancer and even death. When people ingest large amounts, acute poisoning can occur, acute hepatitis, hemorrhagic necrosis, fatty degeneration of liver cells and bile duct hyperplasia. When trace amounts continue to intake, can cause chronic toxicity, growth disorders, causing fibrous lesions, resulting in the proliferation of fibrous tissue. Aflatoxin also ranks first in carcinogenic power, and is one of the strongest known carcinogens, aflatoxin content at 1 mg/kg can induce cancer. The aflatoxin content of 1 mg/kg is only equivalent to 1 sesame seed in 1 ton of grain. In addition to liver cancer, aflatoxin can also cause stomach, rectal, breast and small intestine cancers, and can also cause fetal abnormalities. Aflatoxin is toxic to both animals and humans, and has caused numerous safety incidents. Aflatoxin was first discovered in the 1960s. At that time, 20,000 turkeys on a British farm died within months of eating moldy grain, and later studies proved that aflatoxin was the cause of death. In 1974, there was an outbreak of aflatoxic hepatitis in 200 villages in two states in India, which started in late October and lasted for about two months with 397 cases and 106 deaths. The reason was that the corn was harvested during the rainy season that year, which caused the corn to become moldy (aflatoxin levels as high as 6.25-15.6 mg/kg). In Taiwan, 25 out of 39 farmers were poisoned, and the suspected food was moldy rice. The rice was dark brown and the highest aflatoxin content was 225.9 ug/kg. 3 children died among the 25 people. The liver of ducklings fed with this rice showed typical aflatoxin poisoning lesions. This difficult-to-detect “yellow” is expensive to detect, difficult to detect, and because of the exposure to toxic substances, there is also a greater risk to the testers. Because the operation process of detecting aflatoxin requires the use of highly toxic aflatoxin M1 as a calibration standard in order to compare the detection of aflatoxin content, so the operator can cause a huge risk of pollution. In addition, the operation process is complicated, labor-intensive, and the instruments and equipment are also more expensive, bulky and complicated to operate, making it difficult to achieve rapid on-site analysis. And these methods are the methods currently used by the vast majority of domestic testing institutions. Due to its long detection cycle, complex procedures and other shortcomings have been far from meeting modern testing requirements. Another supporting fluorometer for detection, by a number of institutions as a standard method, but this method has not been widely used in the country. This is a kind of “yellow” can not “involved” aflatoxin is quite scary, but aflatoxin can also be prevented, the main point is to prevent mold, detoxification. 1, mold prevention measures to control food, feed and food products mold, rot, deterioration. Must be in the production, transportation, storage and sales and other aspects, to maintain its contact with the environment clean and sanitary, as far as possible to reduce the chances of microbial contamination, and food products to take antibacterial, sterilization or inhibition of enzyme activity and other measures to prevent or delay its spoilage. The main measures often used are sterilization, sterilization, bacterial inhibition and isolation. Sterilization and thermal sterilization, cold sterilization and ultra-high pressure and other methods. Sterilization includes filtration, sedimentation, washing, etc. Anti-bacteria mainly have to maintain low temperature, reduce moisture, etc. Isolation is mainly packaging, coating and several other methods. Easy to moldy peanuts and other ventilation, vegetable oil remember not to buy too much, it is best to buy small barrels, and pay attention to the airtight cool place to keep, a little more careful, a little more peace of mind. Moldy peanuts whose kernel appearance of yellow-green mold, seed coat or two pieces of the inner surface of the kernel is dark brown (normal, mature peanut kernel seed coat should become light red, red, dark red or brown), the seed coat has wrinkled (with immature peanut kernel dry crinkled different), or peanut kernel has broken phenomenon, etc., are likely to be contaminated with aflatoxin, should be discarded. In addition, chlorophyll can reduce the absorption of aflatoxin and reduce the carcinogenic effect, it is important to eat more green vegetables. 2, detoxification methods food, food products, food feed by fungal toxin infection, must be detoxified, so that the toxin content to meet health standards before consumption. Detoxification methods are many, effective and practical detoxification methods such as: (1) selection of mold grain method, due to aflatoxin in the grain pile mainly occurs in mold, broken, wrinkled skin, discoloration and insects on the grain, so these grains will be removed to greatly reduce the toxin content; (2) milling method, this method is applicable to contaminated rice and corn, due to mold can be invaded through the rice husk of the rice grain embryo, burnt Powder layer and skin layer, so the toxin is also concentrated in these parts of the rice grain, the general rice grain can be refined into rice can be detoxified 80% -90%; (3) water washing and soaking method, rice before consumption, repeatedly add water scrubbing, will be attached to the surface of the rice grain bran powder as far as possible to wash, you can achieve the effect of detoxification; (4) heating treatment method, aflatoxin heat-resistant, the general cooking processing temperature can not achieve complete detoxification; (5) heat treatment method, aflatoxin, the general cooking processing temperature can not achieve the effect of detoxification, but at high temperatures can be partially detoxified. (4) heat treatment method, aflatoxin heat-resistant, the general cooking processing temperature can not achieve complete detoxification, but at high temperatures can be partially decomposed, such as contaminated grain with less than 100 ℃ water steam shower, and then dried at 60 ℃ to the original moisture content, can effectively make the decomposition of aflatoxin, and the degree of toxin destruction is increased with the increase in temperature. Although all of the above-mentioned detoxification methods have a certain detoxification effect, but most of them have their shortcomings and limitations, therefore, in the selection of food, priority in the prevention.