AFLATOXIN M2 Property

Melting point:

181-184°C

Boiling point:

635.6±55.0 °C(Predicted)

Density 

1.62±0.1 g/cm3(Predicted)

Flash point:

6 °C

storage temp. 

Store at 2-8

solubility 

Dichloromethane: 1 mg/ml

pka

12.27±0.20(Predicted)

form 

Off-white powder. Blue-violet fluorescence.

Safety

Hazard Codes 

T,T+,Xn,F

Risk Statements 

45-46-26/27/28-36-20/21/22-11

Safety Statements 

53-22-36/37/39-45-36-26-16

RIDADR 

3172

RTECS 

GY1720000

HazardClass 

6.1(a)

PackingGroup 

I

HS Code 

29329990

Toxicity

LD50 orally in day old Pekin ducklings: 62 mg/duckling (Holzapfel, Steyn)

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H225Highly Flammable liquid and vapour

H319Causes serious eye irritation

H350May cause cancer

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

P260Do not breathe dust/fume/gas/mist/vapours/spray.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P308+P313IF exposed or concerned: Get medical advice/attention.

AFLATOXIN M2 Chemical Properties,Usage,Production

Chemical Properties

Off-White to Pale Yellow Solid

Chemical Properties

The aflatoxins are a group of molds produced by the fungus Aspergillus flavus. They are natural contaminants of fruits, vegetables, and grains. They are also described as a series of condensed ring heterocyclic compounds. They form colorless to pale yellow crystals. Practically insoluble in water.

Uses

An Aspergillus flavus metabolite. Aflatoxin M2 in milk as a secondary metabolite of the Aflatoxin B2 formed in moldy forages. It is cancerogenic, hepatotoxic, and immunosuppressive in animals and man.

Definition

ChEBI: Aflatoxin M2 is a member of coumarins.

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.