Tag: Aspergillus flavus

Japan strengthens the monitoring and inspection of aflatoxin residues in Chinese prickly ash
By: Date: 2022-04-01 Categories: foodwarning Tags: ,

On March 29, the Ministry of health, health and labor of Japan issued announcement No. 2 of yaoshengshidufa 0329, saying that since the inspection order of aflatoxin in Chinese prickly ash has been lifted, the monitoring and inspection frequency has been increased to 30%, and the relevant contents of aflatoxin in Chinese prickly ash have been added in Schedule 2 of the supervision notice.

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China Association for Quality Inspection on the two group standards of”Portable Liquid Chromatography for Rapid Detection of Aflatoxin B1 in Cereals and Oils” and”Portable Liquid Chromatography for Rapid Detection of Aflatoxin M1 in Milk and Dairy Products” Notice
By: Date: 2021-07-20 Categories: authoritativerelease Tags: ,

In accordance with the relevant requirements of the Standardization Law of the People’s Republic of China, the Regulations on the Management of Group Standards and the “Administrative Measures for Group Standards of the China Quality Inspection Association”, the “Aspergillus flavus in grain and oil The two group standards of Portable Liquid Chromatography for Rapid Detection of Toxin B1 and Portable Liquid Chromatography for Rapid Detection of Aflatoxin M1 in Milk and Dairy Products have been discussed and improved many times and formed a draft for soliciting opinions. Publicize and extensively solicit opinions and suggestions from all walks of life. The publicity period is from July 1 to July 30, 2021.

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The team of Professor Shaojin Wang from the School of Mechanical and Electrical Engineering of Northwest A&F University has made new progress in the research of computer-simulated radio frequency heat sterilization technology
By: Date: 2021-03-23 Categories: foodtechnology Tags: ,

Recently, the team of Professor Wang Shaojin from the School of Mechanical and Electrical Engineering of Northwest A&F University published a paper entitled”Computational modelling of survival of Aspergillus flavus in peanut kernels during hot air-assisted frequency radio pasteurization” in the journal Food Microbiology. Doctoral student Zhang Shuang was the first One author, Professor Wang Shaojin is the corresponding author.

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