Aflatoxin and Mycotoxin Rapid Test in Feed and Grains in Uganda
+256705577823
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We have total Aflatoxin rapid test kit for detection of toxins in feed and grains in Kampala Uganda. (+256(0)775259917) Carry out Quick test and detection of toxins in feed, Corn, peanut, nuts, maize, wheat grain as well as herb, spice, red wine & oils in Uganda. The term "aflatoxin" is derived from the name of the species Aspergillus flavus, in which some of the compounds first were discovered.
Aflatoxins form one of the major groupings of mycotoxins, and apart from Aspergillus flavus various members of the group of compounds occur in species such as: Aspergillus parasiticus, Aspergillus pseudocaelatus, Aspergillus pseudonomius, and Aspergillus nomius.
Aflatoxin B1 is considered the most toxic and is produced by both Aspergillus flavus and Aspergillus parasiticus. Aflatoxin M1 is present in the fermentation broth of Aspergillus parasiticus, but it and aflatoxin M2 are also produced when an infected liver metabolizes aflatoxin B1 and B2.
Aflatoxin rapid test kit to ensure safety and compliance with health standards in Uganda
Strict regulatory limitations on aflatoxin levels in food are in place to reduce danger, and practical farming and storage techniques are crucial to halting fungal contamination and aflatoxin generation. Regular monitoring and testing of food products are essential to ensure safety and compliance with health standards.
Contamination conditions
Contamination conditions
Aflatoxins are produced by both Aspergillus flavus and Aspergillus parasiticus, which are common forms of 'weedy' molds widespread in nature. The presence of those molds does not always indicate that harmful levels of aflatoxin are present, but does indicate a significant risk. The molds can colonize and contaminate food before harvest or during storage, especially following prolonged exposure to a high-humidity environment, or to stressful conditions such as drought. Aflatoxin contamination is increasing in crops such as maize as a result of climate change creating better conditions for these molds.
Aflatoxins are produced by both Aspergillus flavus and Aspergillus parasiticus, which are common forms of 'weedy' molds widespread in nature. The presence of those molds does not always indicate that harmful levels of aflatoxin are present, but does indicate a significant risk. The molds can colonize and contaminate food before harvest or during storage, especially following prolonged exposure to a high-humidity environment, or to stressful conditions such as drought. Aflatoxin contamination is increasing in crops such as maize as a result of climate change creating better conditions for these molds.
Prevention
Prevention
A primary means of limiting risk from aflatoxins in the food supply is food hygiene in the commercial commodity supply chain, such as rejecting moldy grain for use in food processing plants and testing of batches of ingredients for aflatoxin levels before adding them to the mix.
For inquiries and deliveries Office: +256 (0) 705 577 823 Mobile: +256 (0) 775 259 917 Address: Wandegeya KCCA Market South Wing, 2nd Floor Room SSF 036 Kampala, Uganda
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