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Aflatoxin production by microorganisms of the Aspergillus flavus group in spices and the effect of irradiation
Author(s) -
Ito Hitoshi,
Ghen Hao,
Bunnak Jintana
Publication year - 1994
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.2740650203
Subject(s) - pepper , aflatoxin , aspergillus flavus , mycotoxin , food science , aspergillus parasiticus , biology
Aflatoxin production of Aspergillus parasiticus IFO 30179 and A flavus var columnaris S46 on black pepper, white pepper and red pepper was investigated and the results compared with those obtained using polished rice. The levels of aflatoxin B 1 production on cooked and uncooked black pepper and white pepper were negligible. However, a little aflatoxin production was observed on red pepper even when uncooked. The inhibition of aflatoxin production was also observed in extracts of black pepper, white pepper and red pepper. Irradiation of the spices did not affect aflatoxin production.