**4. Detoxification of AFB1**

Since the contamination of aflatoxins in food poses a risk to human health and leads to serious economic losses in crops, we have every reason to implement new methods to ensure the safety of food production. There are two main methods of implementation: (a) prevention of mold contamination and growth; (b) detoxification of contaminated products by opponents. Prevention of mycotoxin contamination can be achieved by storage before or after harvesting of the crop. However, the pollution of toxins is inevitable, and the detoxification pathway for contaminated food after harvest has been the subject of our in-depth research. Detoxification methods commonly used are physical methods and chemical methods. This article will focus on new research on detoxification of harvested contaminated crops.

## **4.1 Physical method**

The most common way to remove AFB1 using physical methods is to heat and use gamma rays. Aflatoxins are highly thermostable. Studies have shown that AFB1 levels are significantly reduced by heating at 100 and 150°C for 90 minutes, respectively, at 41.9 and 81.2%. The AFB reduction rate of the soy milk after cooking was 97.9%, and the AFB1 reduction rate of the steamed soybeans after cooking was 33.6%. And studies have shown that high pressure cooking is better than ordinary cooking to remove AFB1. When the soybean is steamed or steamed in a pressure cooker, the reduction rate of the pressure cooker is about 10% higher than that

of the steam. Using autoclave cooking in rice can reduce AFB1 levels by 72–83%. The high-pressure cooking method is low in cost and easy to handle, and one of the challenges it faces is how to ensure the integrity of the food after heating. To ensure the integrity of the food, the use of maximum temperatures is often limited [35, 36]. The gamma ray has a strong penetrating electromagnetic wave that can penetrate the material without leaving any residue, which is its advantage. There have been many reports of the increase, decrease, or even unaffected mycotoxin produced by fungi under different conditions. Studies have shown that the fungal structure on paper with a minimum radiation dose of 16 kGy has been altered to avoid fungal growth. Library and file management staff use gamma radiation protection technology to provide a powerful means for the preservation of ancient books, archives and other paper materials [37]. A dose of gamma radiation exceeding 10 kGy can inhibit the germination of peanut seeds. Therefore, proper drying, packaging and environmental control measures with low relative humidity can reduce the growth of fungi and ensure safe, high quality peanuts [38]. The DI Stefano study showed that a radiation dose of 0.5–15 KGy resulted in a decrease in aflatoxin levels in the feed, while a 15 kGy gamma ray did not completely destroy ochratoxin A and aflatoxin in the test feed, FAO/International The IAEA/WHO Expert Committee on Food Irradiation has concluded in its report that foods with an average radiation dose of 10 kGy will not cause toxicological hazards and that toxicologically tested foods do not require retreatment. It is necessary to irradiate the food with radiation before the mold produces toxins [39].
