Naslov
Aspergillus flavus and aflatoxin B-1 in flour production

Autori
Halt, Marija

Izvornik
European journal of epidemiology (0393-2990) 5 (1994), 10; 555-558

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Aflatoxin ; Flour ; Moulds

Sažetak
This paper discusses the results of investigations of contamination with aflatoxin - producing fungi and aflatoxin B-1 affecting 545 samples of wheat grains, 475 samples of intermediate products of wheat grain being milled to flour (like middlings) and 238 samples of flour. A significant contamination with moulds was detected in analyzed samples. Although Aspergillus (34.87%) and Penicillium (32.37%) dominated, other types were also present, e.g., Cladosporium, Fusarium, Mucor Alternaria, Rhizopus, Absidia and Trichoderma (listed in order of frequency). The presence of Aspergillus flavus, the known aflatoxin producer, was detected in 9.94% of analyzed samples. Isolates of A. Flavus were capable of producing aflatoxin B, under favourable conditions. Aflatoxin B-1 was found in 76.8% of samples contaminated with A. flavus. The highest contamination with aflatoxin B, was detected in wheat grain samples (mean value of 16.3 mu g/kg) and in intermediate products of wheat grain being milled to flour (mean value of 11.13 mu g/kg). Contamination was lower in flour samples (mean value of 4.13 mu g/kg). With regard to proposed standards given by the FAO and WHO, under which the content of aflatoxin should not exceed 30 mu g/kg in food products, only two of 96 samples did not meet these criteria.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA