Aflatoxin B1 poisoning

　　The occurrence of aflatoxin B1 poisoning is due to the intake of food contaminated with aflatoxins. Aflatoxins are mainly produced by Aspergillus flavus and Aspergillus parasiticus, and their basic structures all contain a dihydrofuran ring and a dipyrimidine ring. According to their different fine structures, they can be divided into B1, B2, G1, G2, M1, M2, and so on. B1 and B2 are blue under ultraviolet light, and G1 and G2 are green fluorescence. Among them, aflatoxin B1 is the most toxic and has strong carcinogenicity. Aflatoxins mainly damage the liver, manifested as swelling of the nucleus of liver cells, fatty degeneration, hemorrhage, necrosis, and hyperplasia of bile duct epithelium and fibrous tissue. At the same time, the kidneys can also be damaged, mainly manifested as degeneration and necrosis of renal tubular epithelial cells, with the formation of casts.

　　Aflatoxin B1 poisoning can lead to complications such as cardiac enlargement and pulmonary edema. After aflatoxin M1 enters the body, its concentration in the liver is higher than in other tissues and organs, which can lead to liver failure. It can also cause convulsions, coma, and most patients may have gastrointestinal bleeding before death.

　　Early symptoms of aflatoxin B1 poisoning include gastrointestinal discomfort, abdominal distension, anorexia, vomiting, increased bowel sounds, transient fever, and jaundice. After 2-3 weeks, symptoms such as ascites, lower limb edema, enlarged and hardened spleen, gastrointestinal bleeding, coma, and even death may occur.

　　The prevention of aflatoxicosis mainly involves strictly implementing Chinese food hygiene standards. For this kind of toxin, the best preventive and treatment method is to prevent the moldiness of grains and other foods. Food preservation is of great importance, and the preservation measures should be implemented in all links of food production, mainly starting from the raw materials, through processing, transportation, and storage. There are many methods of sterilization, and currently, heat sterilization is used more, which can completely destroy Aspergillus flavus at 280℃. If the food has gone moldy, do not eat it to avoid poisoning.

　　The diagnosis of aflatoxicosis mainly relies on auxiliary examinations. Enzyme-linked immunosorbent assay (ELISA), thin-layer chromatography, or high-performance liquid chromatography is used to detect aflatoxins in suspected food, blood, and urine samples from patients.

　　Patients with aflatoxicosis should have a light diet, properly balance their diet, pay attention to nutritional balance, eat more vegetables and fruits, and avoid spicy and stimulating foods. It is advisable to eat foods rich in protein and vitamin C; it is advisable to eat foods with cooling and detoxifying effects. It is not advisable to eat high-fat and high-cholesterol foods; it is not advisable to eat indigestible foods.

　　There are many kinds of toxic fungi that can produce toxins, among which 6 types have carcinogenic effects, the strongest of which is aflatoxin B1, which is 75 times more toxic than nitrosamines, 68 times more toxic than arsenic, and 10 times more toxic than potassium cyanide. If ingested in low doses, it can cause chronic poisoning, especially harmful to the liver. Aflatoxins like to multiply and produce toxins in corn and peanuts. Therefore, it is now required to screen out moldy grains before processing corn and peanuts into edible oils.

　　Aflatoxicosis is an emergency that requires immediate treatment. The specific treatment methods are described as follows.

　　1. Liver protection.

　　2. Symptomatic supportive treatment.

　　3. Immediately stop consuming food contaminated with aflatoxins.

　　4. Supportive therapies such as fluid replacement, diuresis, and liver protection.

　　5. Severe patients should be treated according to toxic hepatitis.