Normal cooking temperatures cannot destroy aflatoxin because its decomposition temperature is 280°C. It can only be inactivated when it reaches 280°C. Not even a disinfection cabinet will work, as aflatoxin is resistant to ultraviolet light. So, how can we keep aflatoxin out of our lives?
A small step before cooking can help reduce a certain amount of aflatoxin. If we heat cooking oils like peanut oil in a pan and then add a small amount of salt, stirring for 10-20 seconds, this can basically eliminate most of the aflatoxin in the cooking oil. A strong alkali can destroy aflatoxin, and the neutralization and degradation of aflatoxin by salt can probably eliminate about 95% of it.
If you accidentally eat moldy food, don't worry too much. Toxin accumulation is a gradual process. Eating more green leafy vegetables can help deactivate some of the aflatoxin we might have ingested by accident, because chlorophyll can prevent the absorption of aflatoxin and help prevent liver cancer.