Aflatoxin, also known as aflatoxin, is a compound with strong biological toxicity and is by far the most potent carcinogen. Aflatoxin causes cancer and its carcinogenic ability is 10,000 times greater than hexachlorocyclohexane and 4,000 times greater than benzo(a)pyrene. It does not start to decompose until heated above 280°C, so general heating does not easily destroy its structure. After entering the body, aflatoxin is mainly metabolized in the liver, producing active epoxidation intermediate products or hydroxylation, which eventually produces the less toxic aflatoxin M1. Aflatoxin mainly has four kinds of B1, B2, G1 and G2, etc., and B1 is the most toxic; it is 68 times more toxic than arsenic and 10 times more toxic than potassium cyanide (KCN), and improper storage of rice is very easy to mold and yellowing, producing aflatoxin. Aflatoxin is closely related to liver cancer and can cause tissue loss, anorexia and other symptoms. In nature, there are at least 14 kinds of aflatoxins. Among them, aflatoxin B1 is the most toxic, Aspergillus flavus and Aspergillus parasiticus can be produced. Aflatoxin G1 and G2 are produced only by Aspergillus parasiticus. Although the presence of Aspergillus in food does not necessarily imply the presence of harmful doses of aflatoxin, it does present a clear danger in the digestive process. Aflatoxins M1 and M2 were first found in milk from cows fed moldy grain, and are products of the transformation of other aflatoxins in the animal liver. However, aflatoxin M1 is also found in the fermentation medium of Aspergillus parasiticus. Does soy sauce, miso, etc. contain aflatoxin? The fermenting strains of Aspergillus flavus and Aspergillus oryzae used in breweries making soy sauce, miso, etc. are selected and proven not to produce aflatoxin before they are used. Good quality control in the brewing process, no stray bacteria contamination, fermentation itself does not produce new aflatoxins. This is because the fermentation is not using Aspergillus flavus, but Aspergillus oryzae, Aspergillus oryzae and Aspergillus niger, which do not produce toxins. However, raw material contamination is inevitable. So soy sauce production, can only control the final product aflatoxin content within food safety standards. It should still be removed mainly through quality control of raw materials, combined with processing, such as heating and baking, activated carbon adsorption, etc. Does home-made sauce contain aflatoxin? Yellow sauce and soy sauce made in breweries are safe and do not contain aflatoxin. However, homemade soy sauce and soy sauce made at home may contain aflatoxin due to the use of natural Aspergillus flavus, which may be mixed with some strains of toxin-producing bacteria. Therefore, for the sake of safety, it is best not to eat homemade soy sauce and soy sauce, especially in some areas where there are more toxic strains of aflatoxin, the plant artificially inoculated with strains of sauce and soy sauce production is safer. Does rice contain aflatoxin? The overall mean value of aflatoxin B1 content in 60 samples was 1.926 ppb. Among them, the number of samples exceeding the national standard was 2, which were purchased from bulk stores and medium-sized supermarkets, and Northeast rice from Taobao online stores. Northeast-produced rice from medium-sized supermarkets; the mean value of aflatoxin content in Northeast-produced rice was higher than that in North Jiangsu-produced rice, and the mean value of aflatoxin B in rice from bulk grain stores in vegetable markets, which had the highest content, had statistically significant differences compared with rice from large supermarket shopping sources, and there was one unqualified sample. Large supermarkets food aflatoxin B. The content is the lowest, followed by medium-sized supermarkets.