UASLP researchers propose controls to prevent aflatoxins in tortillas

Researchers at the Universidad Autónoma de San Luis Potosí (UASLP) are advising on critical control measures to prevent aflatoxin contamination in tortillas. Following research conducted in communities within San Luis Potosí, experts warn that these toxic substances, produced by Aspergillus fungi, can contaminate corn during harvesting, transport, and storage.

Dr. Rogelio Flores Ramírez, an investigator at CIACyT, emphasizes that prevention must begin at the reception of corn. Key recommendations include inspecting batches for moisture, physical damage, insects, and visible mold, as well as verifying the origin of the raw material.

Proper storage is also vital; corn should be kept in clean, dry, and ventilated spaces with strict control over temperature and pests to prevent fungal growth. Additionally, the selection and cleaning of grains to remove deteriorated or damaged pieces is a necessary step before processing.