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The production of aflatoxins in fresh date fruits and under simulated storage conditions
Author(s) -
Shenasi Mariam,
Candlish Alan A G,
Aidoo Kofi E
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1118
Subject(s) - sterigmatocystin , aflatoxin , aspergillus flavus , mycotoxin , biology , food science , relative humidity , toxicology , horticulture , physics , thermodynamics
Sixteen varieties of date fruit ( Phoenix dactylifera ) at three stages of maturation ( Kimri, Rutab and Tamr ) were examined for the presence of fungi and analysed for aflatoxins B 1 , B 2 , G 1 and G 2 and sterigmatocystin. Single samples of each variety were used in the study. Samples as received were initially examined for mycoflora and toxin levels and then stored at 98% relative humidity and 30 °C for 14 days to investigate the effects of possible adverse storage conditions on mycoflora and, in particular, aflatoxin formation. All samples showed an absence of aflatoxins and their precusor, sterigmatocystin, after adverse storage for 14 days, although aflatoxin‐producing Aspergillus flavus isolates were identified in 10 varieties at the first stage of maturation ( Kimri ). High fungal counts were associated with the Rutab stage and low counts with the Tamr stage. The counts of A flavus ranged from 5.00 to 8.16 log 10 (cfu g −1 ) under simulated storage conditions, and three varieties contained significant levels of aflatoxin B 1 or B 2 ranging from 35 to 11 610 µg kg −1 . Sterigmatocystin was not detected in any of the samples as received or under simulated storage conditions. © 2002 Society of Chemical Industry