Aflatoxin occurrence in nuts and commercial nutty products in Malaysia

Leong, Yin‐Hui; Ismail, Normah; Latif, A.; Ahmad, Rosma

doi:10.1016/j.foodcont.2009.06.002

Cited by 81 publications

(57 citation statements)

References 8 publications

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“…Considering that OSCs are essentially low-processed and are rich in complex compounds (Perédi & Balogh, 2005;Mueller et al, 2010), they are riskier materials, hence promoting the growth of contaminant microbiota and the transmission of microbiological and chemical impurities into compounds of foodstuffs through the food chain (MarquardT, 1996), as reported for aflatoxins in nuts (zinedine & Manes, 2009;leong et al, 2010), for Enterobacteriaceae (MyinT et al, 2007), for Salmonella (Juven et al, 2004), and for fungi (PiTT et al, 1993). Heat treatment applied during conditioning, pelleting, or extrusion of oil seeds, has been shown to be an effective way for reducing pathogens and toxin levels (davies & Wray, 1997).…”

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confidence: 99%

Short-term storability of oil seed and walnut cake — microbiological aspect

Tarek-Tilistyák¹,

Juhász-Román²,

Jekő³

et al. 2014

Acta Alimentaria

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We evaluated the microbiological safety, the short-term storability, and the macronutrients of oil seed cake (OSC) obtained from walnut (WnC), linseed (LC), and sunflower seed with hull (SC). The OSCs had 3.6-5.8% moisture content, 0.50-0.60 water activity (a w ), 29.9-39.4% protein, 15.5-23.6% fat, and 36.6-48.0% dietary fibre content. The grinded OSCs could be stored in opaque plastic bags for 4 months at temperatures of 4 °C, 14 °C, and 25 °C. Total colony count of mesophilic microorganisms depending on oxygen demand and spore-forming ability, and faecal indicator microorganisms were determined during a 4-month storage term at 4 °C, 14 °C, and 25 °C using traditional culturing methods. The OSCs were free from sulphite-reducing Clostridia and coliforms, including Escherichia coli. Data were analyzed statistically by multifactor analysis of variance. Ascending order of the average contamination of the three products (log 10 CFU g -1 ) was aerobic sporogenic bacteria (2.39), fungal count (2.51), total aerobic microbe count (3.00), anerobic sporogenic bacteria (3.75), and total anaerobic microbe count (4.23). As for the average microbial count, WnC was the least (2.73 log 10 CFU g -1) and LC was the highest (3.53 log 10 CFU g -1 ) contaminated material. Regarding the variation of microbial contamination during storage, temperature was indifferent (P=0.191), while storage time (P=0.0033) and the product type were influential (P=0.000).

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mentioning

confidence: 99%

Short-term storability of oil seed and walnut cake — microbiological aspect

Tarek-Tilistyák¹,

Juhász-Román²,

Jekő³

et al. 2014

Acta Alimentaria

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“…The ability of the isolates of A. flavus to produce AFB 1 and AFB 2 supports the finding that A. flavus is indeed one of the main producers of AFs besides A. fumigatus (Munkvold et al, 1998). According to Leong et al (2010), the highest amount of AFs detected in shelled raw groundnuts was 711 µg/kg, which is 0.71 ppm. This incident can be used as a benchmark to evaluate the fact that the amount of AFs quantified occurs in large concentrations.…”

Section: Discussionmentioning

confidence: 99%

Mycotoxins Production by Fusarium and Aspergillus Species Isolated from Cornmeal

Zainudin¹,

Perumal²

2015

IJAB

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Corn is a vital food source for human consumption, animal feed as well as industrial processing. However, corn faces repeated spoilage and contamination by a huge range of fungi especially by Fusarium and Aspergillus species. These fungi are known of producing mycotoxins such as fumonisins (FBs), moniliformin (MON), zearalenone (ZEA), beauvericin (BEA) and aflatoxins (AFs). The main objective of this study was to quantify the mycotoxins produced by both fungi associated with cornmeal in Malaysia. The extracted mycotoxins were qualitatively analyzed using A. salina bioassay, and quantitatively using Ultra-fast Performance Liquid Chromatography (UFLC). Three hundred and fourteen isolates of microfungi were obtained, 90.5% isolates belonged to Aspergillus species, namely A. flavus (76.8%), A. niger (7.6%), A. nidulans (4.5%) and A. fumigatus (1.6%). Another 9.6% isolates were Fusarium species, identified as F. verticillioides (4.5%), F. semitectum (3.2%) and F. proliferatum (1.9%). As for the mycotoxin analysis, out of 40 isolates of Aspergillus, 29 isolates produced AFB 1 and only two isolates produced AFB 2 . Fifteen out of 16 Fusarium isolates produced MON, 12 isolates produced BEA and all isolates produced FB 1 , but none of them produced ZEA. The analysis of A. salina revealed that all the five mycotoxins extracts were toxic to the brine shrimp despite the concentration of the mycotoxins.

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“…Al ser tan altos, se considera la hipótesis de que su ocurrencia se debe a que en este país se presentan elevadas temperaturas y humedad, lluvias durante la cosecha e inundaciones, condiciones que pueden conllevar a la proliferación de hongos toxigénicos y posterior producción de aflatoxinas (50). De la misma manera, en Corea se halló un rango de concentración entre 0,2-28,2 µg/kg en los mismos productos (51).…”

Section: Aflatoxinas En Especias Y Frutos Secosunclassified

Aflatoxinas en Alimentos Y Exposición Dietaria Como Factor De Riesgo Para El Carcinoma Hepatocelular

Londoño-Cifuentes

Martínez-Miranda

2017

biosa

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Aflatoxin occurrence in nuts and commercial nutty products in Malaysia

Cited by 81 publications

References 8 publications

Short-term storability of oil seed and walnut cake — microbiological aspect

Short-term storability of oil seed and walnut cake — microbiological aspect

Mycotoxins Production by Fusarium and Aspergillus Species Isolated from Cornmeal

Aflatoxinas en Alimentos Y Exposición Dietaria Como Factor De Riesgo Para El Carcinoma Hepatocelular

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