|Assay Time||Limit of Detection (Sensitivity)||Sample Types|
|15 mins||Feed/Cereal 1ppb
Dried Fruit 1ppb
Aflatoxins are a naturally occurring Mycotoxin produced by two types of mold: Aspergillus flavus and Aspergillus parasiticus. At least 13 different types of aflatoxin are produced in nature with aflatoxin B1 considered as the most toxic. Most mycotoxins and their modified forms tend to be mainly concentrated in the bran fractions or outer layers of the grains. Other parts of the cereal structure that produce fractions such as white flour or maize grits are usually contaminated with lower concentrations of mycotoxin than the outer layers that are present in the original whole grain. Since aflatoxins are known to be genotoxic and carcinogenic exposure through food should be kept as low as possible.