32215-02-4 Usage
Description
Aflatoxin P1, also known as Aflatoxin B1, is a potent mycotoxin and the primary toxic metabolite produced by the fungus Aspergillus flavus. It is a pale yellow solid with a series of condensed ring heterocyclic structures, forming colorless to pale yellow crystals. Aflatoxin P1 is practically insoluble in water and is a natural contaminant of fruits, vegetables, and grains. It poses a significant risk for hepatocellular carcinoma, making it a critical concern for food safety and public health.
Uses
Used in Research and Diagnostics:
Aflatoxin P1 is used as a research tool and diagnostic marker for studying the effects of mycotoxins on human and animal health. It helps in understanding the mechanisms of toxicity and carcinogenicity associated with aflatoxin exposure.
Used in Food Safety and Quality Control:
Aflatoxin P1 is used as an indicator for monitoring and controlling the presence of mycotoxins in food products. It aids in ensuring food safety and quality by setting regulatory limits and guidelines for acceptable levels of aflatoxin contamination in various food items.
Used in Agricultural Practices:
Aflatoxin P1 is used as a reference compound in the development and testing of strategies to reduce aflatoxin contamination in crops. This includes the use of resistant crop varieties, proper agricultural practices, and post-harvest management techniques to minimize the risk of aflatoxin production by Aspergillus flavus.
Used in Public Health and Risk Assessment:
Aflatoxin P1 is used in public health initiatives and risk assessment studies to evaluate the potential impact of aflatoxin exposure on human populations. It helps in the development of guidelines and policies aimed at reducing the risk of aflatoxin-related diseases and improving overall public health.
Potential Exposure
Aflatoxins are a group of toxic metabolites produced by certain types of fungi. Aflatoxins are not commercially manufactured; they are naturally occurring contaminants that are formed by fungi on food during conditions of high temperatures and high humidity. Most human exposure to aflatoxins occurs through ingestion of contaminated food. The estimated amount of aflatoxins that Americans consume daily is estimated to be 0.15 0.50 μg. Grains, peanuts, tree nuts, and cottonseed meal are among the more common foods on which these fungi grow. Meat, eggs, milk, and other edible products from animals that consume aflatoxincontaminated feed may also contain aflatoxins. Aflatoxins can also be breathed in
Shipping
UN3172 Toxins, extracted from living sources, solid or liquid, Hazard Class: 6.1; Labels: 6.1-Poisonous materials, Technical Name Required. UN2811 Toxic solids, organic, n.o.s., Hazard Class: 6.1; Labels: 6.1-Poisonous materials, Technical Name Required.
Incompatibilities
Incompatible with oxidizers (chlorates, nitrates, peroxides, permanganates, perchlorates, chlorine, bromine, fluorine, etc.); contact may cause fires or explosions. Keep away from alkaline materials, strong bases, strong acids, oxoacids, epoxides.
Waste Disposal
Consult with environmental regulatory agencies for guidance on acceptable disposal practices. Generators of waste containing this contaminant (≥100 kg/mo) must conform with EPA regulations governing storage, transportation, treatment, and waste disposal. Use of oxidizing agents, such as hydrogen peroxide or 5% sodium hypochlorite bleach. Acids and bases may also be used.
Check Digit Verification of cas no
The CAS Registry Mumber 32215-02-4 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 3,2,2,1 and 5 respectively; the second part has 2 digits, 0 and 2 respectively.
Calculate Digit Verification of CAS Registry Number 32215-02:
(7*3)+(6*2)+(5*2)+(4*1)+(3*5)+(2*0)+(1*2)=64
64 % 10 = 4
So 32215-02-4 is a valid CAS Registry Number.
InChI:InChI=1/C16H10O6/c17-8-2-1-6-11-9(18)5-10-13(7-3-4-20-16(7)21-10)14(11)22-15(19)12(6)8/h3-5,7,16,18H,1-2H2/t7-,16+/m0/s1
