I am looking for some guidance on Aflatoxin.
We currently repack raw nuts and seeds. Upon receipt all raw products must be tested.
We are testing for aflatoxin along with E. coli, salmonella, etc.
We are getting high results of the Aflatoxin, about 45ppb.
I'm looking for some kind of guidance for the maximum level for ready to eat products.
My lab is telling me its below 5ppb, which is their detectable limit.
Then the FDA has an article about being more than 20 ppb should be tested for B1 strain. This level of the strain would deem the product an adulterated item. so would anything below that be acceptable?
Thanks for the help!