Is it harmful for people to grow yellow mold after eating beans and fermenting?

If soy sauce is made properly, mold (not Aspergillus flavus) is harmless. However, soy products will be contaminated by Aspergillus flavus if they are improperly made or stored for a long time. Of course, the production process of bean paste is likely to be contaminated by Aspergillus flavus, so it is recommended to eat fermented bean paste or bean paste as little as possible. Aflatoxin produced by Aspergillus flavus is the most harmful carcinogen.

The sauce invented by the ancients covered the beans with mildew such as yellow songs. After instrument testing, it is Aspergillus flavus, which is generally moldy and toxic. Eating less Aspergillus flavus will definitely lead to cancer, because it is highly carcinogenic and mutagenic. No company will offend sauce and pickle lovers. Nitrite in pickles is also carcinogenic, and it will not be aware of the harm of publicity and will not offend manufacturers. I can only eat less myself. The sauce invented by the ancients covered the beans with mildew such as yellow songs. After instrument testing, it is usually moldy Aspergillus flavus, which is toxic. Eating less Aspergillus flavus will definitely lead to cancer, because it is highly carcinogenic and mutagenic. No company will offend sauce and pickle lovers. Nitrite in pickles is also carcinogenic, and it will not be aware of the harm of publicity and will not offend manufacturers. You can only eat less and don't let your family eat. Enzymes include red koji and yellow koji, but as long as red koji is produced, there will be no shortage of yellow koji. After all, the formation environment is similar. Maybe you said it was not Aspergillus flavus but healthy Aspergillus. You can comfort yourself with ignorance, but the facts need to be verified by science. Not much explanation, only for smart people. Some people say that I have nothing to eat every day and that I am talking nonsense. For these people, I can only say that you treat me like crap. Eat, don't let your family eat. Enzymes include red koji and yellow koji, but as long as red koji is produced, there will be no shortage of yellow koji. After all, the formation environment is similar. Maybe you said it was not Aspergillus flavus but healthy Aspergillus. You can comfort yourself with ignorance, but the facts need to be verified by science. Not much explanation, only for smart people. Some people say that I have nothing to eat every day and that I am talking nonsense. For these people, I can only say that you treat me like crap.