Core Viewpoint - Aflatoxin is a highly toxic substance, 68 times more toxic than arsenic, and is classified as a Group 1 carcinogen by the World Health Organization, with just 1 milligram potentially leading to cancer, particularly liver cancer [7][8]. Group 1 - A 60-year-old woman in Zhengzhou was hospitalized due to vomiting and diarrhea, where doctors discovered a large amount of aflatoxin in her stomach, linked to her use of the same pair of chopsticks for five years without replacement [5][6]. - Aflatoxin is a metabolite of the Aspergillus fungus, which thrives in moldy or spoiled food and can be found in various environments such as damp soil, improperly stored grains, and moldy household items [9][10]. - Common sources of aflatoxin contamination include expired or spoiled cooking oils, moldy nuts, grains, and kitchen utensils like chopsticks and cutting boards [11]. Group 2 - Aflatoxin is heat-stable, with a melting point between 237°C and 299°C, making it difficult to eliminate through standard cooking methods [13]. - Various detection methods for aflatoxin include Thin Layer Chromatography (TLC), High-Performance Liquid Chromatography (HPLC), Enzyme-Linked Immunosorbent Assay (ELISA), Capillary Electrophoresis (CE), Fluorescence Spectrophotometry, Gold Standard Test Strips, and Biosensors [15][16][17][18][19][20]. Group 3 - Food safety is crucial for national well-being, and customs authorities play a vital role in preventing the entry of unsafe food products, necessitating advanced detection technologies to address new contaminants and biological toxins [22]. - A seminar titled "Domestic Instrument Manufacturing in Full Swing - Customs Food Safety Detection Technology Seminar" will focus on the latest policies, detection technologies, and share experiences in food safety detection [22]. - Experts from customs will present on topics such as fungal toxin detection technology and the measurement of aflatoxin M1 in dairy products, emphasizing the importance of stringent regulations and testing methods [24][25].

Group 1 - The article highlights various carcinogenic substances that are often overlooked in daily life, emphasizing the importance of awareness and preventive measures for health [1] - Groundnut oil, particularly the unrefined type, is identified as a significant source of aflatoxin contamination, which poses serious health risks [2] - Betel nut is classified as a Group 1 carcinogen by the International Agency for Research on Cancer, with a strong association with oral cancer and high addiction potential [5] Group 2 - Oral cancer is the most common malignant tumor in the head and neck region, with approximately 300,000 new cases globally each year, and around 58,000 new cases in China annually, predominantly in males [7] - Cooking fumes are a major source of indoor air pollution, significantly increasing the risk of lung cancer, especially among non-smoking women who are regularly exposed [8] - Consumption of raw freshwater fish and shrimp poses a risk of infection from liver flukes, which are also classified as Group 1 carcinogens, highlighting the need for proper food handling and cooking practices [11]

Group 1 - The long-term use of chopsticks can lead to health risks due to the accumulation of bacteria and mold in small grooves on their surface, which can compromise stomach health [1] - A study by the Shanghai Consumer Protection Commission found that chopsticks used for over 6 months have 30% more mold than new ones, with wooden and bamboo chopsticks being particularly susceptible to wear and moisture [1] - Different materials have varying replacement cycles; wooden and bamboo chopsticks should be replaced every 3-6 months, while stainless steel and ceramic chopsticks can be checked every 3 months for wear [1] Group 2 - Proper cleaning of utensils is crucial for stomach health, with a recommendation to wash chopsticks separately to reduce bacterial counts by 30%-50% compared to washing them together [2] - Boiling utensils in water at 100 degrees Celsius for 10 minutes can kill 99% of pathogens, but certain toxins require higher temperatures or alkaline treatment to eliminate [2] - The habit of consuming very hot food poses cancer risks, with recommendations to keep food temperatures between 10-40 degrees Celsius [2] Group 3 - Regular screening for Helicobacter pylori is advised as it is a major cause of gastritis and stomach cancer, with recommendations for adults to undergo testing [3] - The use of separate utensils for serving food is encouraged to prevent cross-contamination [3] - Advances in technology have made painless gastroscopy more accessible, with recommendations for adults to undergo this examination every 3-5 years for early detection of stomach diseases [3]