Aflatoxin - download pdf or read online

By Leo A Goldblatt

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1956) found A. flavus to be the dominant fungus isolated from kernels and shells of unblemished Spanish peanuts sampled over a 6-week period before and after harvest. Rapid invasion of pods by A. flavus in the soil has been associated primarily with physical and biological damage to the shell and kernels. McDonald and Harkness (1963, 1964) and McDonald et al. (1964) reported that kernels of broken pods showed extensive fungal contamination in comparison with that of kernels from undamaged pods.

1966a). They found that aflatoxin degradation was correlated with mycelial lysis from high agitation rates and high aeration conditions. Isolates of A. flavus that previously did not degrade toxin were induced to do so by lysis. Conversely, degradation was prevented by conducting the fermentation either at a low temperature, or a low agitation rate, or both. They concluded that the percentage and rate of toxin degradation were independent of toxin concentration, and appeared to be nonenzymatic and nonspecific.

Flavus invasion and aflatoxin development in the kernel during drying. It was also shown that kernels from damaged pods were more frequently contaminated with A. flavus and aflatoxin than kernels from undamaged pods during sun- and artificialdrying (McDonald and A'Brook, 1963; McDonald and Harkness, 1964; McDonald et al, 1964). Bampton (1963) observed that decortication of groundnuts resulting in testa damage, especially before drying to safe moisture levels, increased fungal invasion, and the possibilities of toxin development in the kernel.

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