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Eating for Health

Aflatoxin Limit Is Lowered in Dried Figs

Wed, 15 Aug 2012 10:17:00 EST

The United Nation's food standards body, Codex Alimentarius Commission, has set new regulations on ingredients in food products to protect consumers' health. Among these regulations was the maximum level of aflatoxin permitted in dried figs. The Commission has decided that a safe maximum limit for the compound is 10 mg/kg.

Aflatoxin is a dangerous mycotoxin produced by molds. It is toxic and considered to be a carcinogen if too much is consumed. The compound is produced by fungi that grow on whole grains,  fruits, and nuts, and therefore it can be found in a variety of food products including, dried fruits, peanut butter, spices and cereals.

'At a low dose, aflatoxin is not considered a problem, but high doses have been associated with cancer, specifically in the liver,' states Jason Dobranic, Ph.D., Vice President of Microbiology and Life Sciences at EMSL. 'EMSL Analytical's food division is staffed by experienced mycologists and microbiologists who provide a wide range of food testing services, including aflatoxtin testing, and can ensure that maximum levels are not exceeded.'

 For more information on EMSL's food testing services, please contact EMSL at (800) 220-3675, email info@emsl.com , or visit www.EMSL.com or www.FoodTestingLab.com.

About EMSL Analytical, Inc.
EMSL Analytical, Inc. is a full service testing company providing quality lab services under the same private ownership since 1981. Including the corporate lab facility in Cinnaminson, NJ, EMSL Analytical operates over thirty laboratories nationwide in the US and Canada. We provide analytical services for environmental, indoor air quality (IAQ), industrial hygiene, forensics and materials science, consumer products, food safety, PCR, pharmaceutical, asbestos, lead, and radiological samples. The company has an extensive list of accreditations from leading organizations, as well as state and federal regulating bodies. Please see our website for a complete listing of accreditations


Source: WebWire



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