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Influence of processing and storage of peanut product on aflatoxins concentration
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Abstract: Abstract
Peanut is considered one of the most important export crops in Egypt; however this export amount has regressed in the last few years because of pod rot infection and seed contamination with aflatoxins. Aflatoxin-containing kernels may be processed into peanut products and peanut meal. For this reason they can be a problem in processed peanut such as peanut butter. In this study aflatoxin levels in some peanut products in Egypt were estimated. Isolated fungi belong to 8 genera and 20 species, Aspergillus niger and Aspergillus flavus recorded higher occurrence in all three varieties, while Aspergillus Terreus, Aspergillus tamarii, Chaetomium sp. Alternaria alternate showed lower occurrence but Aspergillus tamari isolated from only Giza 6 variety and not appears in other two varieties. Pathogens map all over the main Egyptian peanut productive varieties was processed. And aflatoxin content during the manufacture steps of the positive samples was investigated. It was found that, if raw peanut contains low concentration of aflatoxin and under Codex safe level, butter may contains high concentrations of aflatoxin after storing for some while and not after processing. Aflatoxin test should be checked after production and before marketing.
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| Publication year |
2011
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| Author(s) from ARC |
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| Publication Type |
Researsh & Applied Activities
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