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A manual sorting procedure was developed to eliminate aflatoxin contamination from peanuts. The efficiency of the sorting process in eliminating aflatoxin-contaminated kernels from lots of raw peanuts was verified. The blanching of 20 kg of peanuts at 140 degrees C for 25 min in preheated roasters facilitated the manual sorting of aflatoxin-contaminated kernels after deskinning. The manual sorting of raw materials with initially high aflatoxin contents (300 ppb) resulted in aflatoxin-free peanuts (i.e., peanuts in which no aflatoxin was detected). Verification procedures showed that the sorted sound peanuts contained no aflatoxin or contained low levels (<15 ppb) of aflatoxin. The results obtained confirmed that the sorting process was effective in separating contaminated peanuts whether or nor contamination was extensive. At the commercial level, when roasters were not preheated, the dry blanching of 50 kg of peanuts for 45 to 55 min facilitated the proper deskinning and subsequent manual sorting of aflatoxin-contaminated peanut kernels from sound kernels.

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Procedures for extraction, isolation, and concentration of woodsmoke phenols from commercial summer sausage, laboratory smoked pork belly, and model systems were evaluated during development of methods for quantitative determination of individual phenolic compounds in smoked food products.Extraction of summer sausage with 50% aqueous ethanol, followed by thorough washing of the residue resulted in 84% recovery of added 1 4C-phenof. Additional losses occurred during isolation and concentration of a phenolic fraction, resulting in an overall recovery of 59% of the added phenol. Concentrates were prepared from 5% NaOH extracts and compared by gas chromatographic analysis with those prepared by aqueous ethanol extraction. A greater variety of substituted methoxy and dimethoxy phenols was found in the concentrates prepared from alkaline extracts.Recoveries of phenols from summer sausage, pork belly. and model systems simulating wet tissue and fat are compared.

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