Does tofu have aflatoxin if it's spoiled

Tofu may produce aflatoxin after spoilage, but the probability is low. Tofu spoilage is usually caused by bacterial or fungal contamination, mainly manifested as stickiness, sourness, discoloration, and other phenomena. Aflatoxin is commonly found in moldy grains, nuts, and other foods rich in starch or fat. The main components of tofu are plant protein and water, and its spoilage process is mainly driven by bacterial reproduction. Common spoilage bacteria such as Pseudomonas aeruginosa and lactic acid bacteria can cause tofu texture to become sticky, produce sour taste or odor. These microbial metabolites usually do not contain aflatoxin. If the storage environment has extremely high humidity and is accompanied by other moldy food contamination, in rare cases it may breed toxic fungi, but it is necessary to meet specific conditions such as long-term high temperature and humidity and cross contamination.

Aflatoxin is mainly produced by specific molds such as Aspergillus flavus and parasitic Aspergillus, which are more likely to reproduce in dry ingredients such as peanuts, corn, and rice. Tofu, due to its high moisture content and short shelf life, often shows visible fuzzy colonies or obvious discoloration when moldy. These intuitive spoilage characteristics can help identify risks. If green or black mold spots or a moldy smell are found on the surface of tofu, it should be discarded immediately to avoid ingestion.

Tofu should be stored refrigerated and consumed within its shelf life. After opening, it is recommended to soak it in water and change the water daily. Do not continue to consume tofu when it becomes sticky, red, or has a pungent odor. For high-risk populations such as infants, pregnant women, or those with low immunity, it is even more important to avoid consuming any suspected spoiled food. If you experience symptoms such as abdominal pain and vomiting after ingesting moldy tofu, you should seek medical attention promptly for investigation.