**2.3 Microwave heat treatment**

Perez-Flores et al. [13] found that aflatoxin content could be significantly reduced by microwave thermal-alkaline treatment in the traditional Mexico food tortillas. Using extract acidification methods to mimic human stomach digestion procedure to quantify AFB1 concentration, the results indicated that the aflatoxin reduction was almost permanent. However, this thermal-alkaline treatment for tortilla-making could only remove most of AFB; thus some AFB would be left in the food.
