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EFFECT OF GAMMA IRRADIATION ON AFLATOXIN B 1 PRODUCTION BY ASPERGILLUS FLAVUS IN GROUND BEEF STORED AT 5C
Author(s) -
YOUSSEF BOTHAINA M.,
MAHROUS SOUZAN R.,
AZIZ NAGY H.
Publication year - 1999
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1999.tb00248.x
Subject(s) - aflatoxin , aspergillus flavus , food science , gamma irradiation , chemistry , irradiation , aspergillus , mycotoxin , microbiology and biotechnology , biology , physics , nuclear physics
The effect of γ‐irradiation for controlling the production of aflatoxin B 1 by Aspergillus flavus in ground beef stored at 5C for 2 weeks was investigated. Aspergillus, Penicillium, Cladosporium, Mucor, Scopulariopsis, Candida and Rhodotorula were the most common fungal genera contaminating ground beef. A. flavus and A. niger were the most common Aspergillus spp. Aspergillus flavus isolates were able to produce aflatoxin B 1 in ground beef. Only 3 (20%) samples of ground beef were contaminated with aflatoxin B 1 (25–45 μg/Kg). Gamma irradiation dose levels resulted in an immediate reduction in the total numbers of A. flavus. No growth or aflatoxin B 1 production occurred at 1.50 kGy during storage.