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EFFECTS OF DIFFERENT STORAGE CONDITIONS ON AFLATOXIN FORMATION IN KÖME INOCULATED WITH ASPERGILLUS PARASITICUS NRRL 2999
Author(s) -
YILDIZ HİLAL,
SERT SELAHATTİN,
GÜRSES MUSTAFA
Publication year - 2008
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.1745-4565.2007.00098.x
Subject(s) - aflatoxin , relative humidity , aspergillus parasiticus , spore , aspergillus , mycotoxin , mold , inoculation , contamination , food science , chemistry , aspergillus flavus , horticulture , biology , botany , ecology , physics , thermodynamics
In this study, Köme with walnuts were investigated for aflatoxin production. One part of stringed walnuts was inoculated at 10 4 spores/g with the Aspergillus parasiticus NRRL 2999 strain, and the other as control group was not inoculated. The Köme samples were stored at 20 ± 1C at 85 ± 2% and 95 ± 2% relative humidity for 45 days. All the samples were subjected to aflatoxin B 1 (AFB 1 ) and total aflatoxin analysis in certain time intervals (1, 4, 7, 15, 30 and 45 days). Enzyme‐linked immunosorbent assay was used to detect the amounts of aflatoxins. At 85 ± 2% and 95 ± 2% relative humidity, the detected amounts of aflatoxins were 616.15 ng/kg AFB 1 and 1747.16 ng/kg aflatoxin total, and 732.98 ng/kg AFB 1 and 2039.02 ng/kg total at the end of 45 days, respectively. The findings of this research indicated that aflatoxin formation in Köme is dependent on the storage conditions, such as mold contamination, and relative humidity. Aflatoxin production was found in high levels at the 95 ± 2% relative humidity.PRACTICAL APPLICATIONS This study contributes to a better understanding of the effect on aflatoxin production of factors such as relative humidity and mold contamination. This approach is useful for determining storage conditions that would prevent aflatoxin formation.