Aflatoxin B1 ELISA allows the quantitative determination of the Aflatoxins in food and feed crop.

• Dynamic Range: 0.05-1.2ng/ml
• Sensitivity: 2ppb
• Incubation: 1 hour

Aflatoxins are a type of mycotoxin (toxic mould fungus). They are formed as poisonous metabolites from the Aspergillus (A.) species, such as A. flavus, A. parasiticus, and A. nomius. Aflatoxins enter into the human food chain via contamination of plant-based foods. Grains and oil-containing seeds and nuts, such as corn, rice, peanuts, pistachios, sesame seeds, cotton seeds, dried fruits, spices, and cocoa beans are particularly affected. Climate conditions have a big influence on contamination. Aspergillus species are thus spread particularly in humid regions. Unfavourable harvesting and storage conditions can lead to increased Aflatoxin exposure. Aflatoxins can cause chronic and acute cases of poisoning. Aflatoxin B1 exhibits the highest toxicity of the discovered Aflatoxins and it is one of the strongest of all the mycotoxins. It has a strong genotoxic and carcinogenic effect, to which the liver is particularly susceptible. In addition to Aflatoxin B1, Aflatoxins G1, B2, and G2 are also amongst important fungi of the group that often occur together. M1 and M2 derivatives which are often found in milk are also important. To protect consumers from illnesses caused by Aflatoxins, there are statutory limits in the European Union for Aflatoxin B1 (2 ppb), as well as for the overall amount of Aflatoxins (4 ppb).