Studies on the control of fungal contamination and aflatoxin production by Aspergillus flavus link in a cereal grain by the combination treatment of heat and irradiation

G.T. Odamtten

    Research output: Thesisexternal PhD, WU

    Abstract

    Traditional storage of maize in tropical countries such as Ghana results in the rapid development of numerous fungi, including potential mycotoxin producers such as <em>Aspergillus flavus</em> (aflatoxins), <em>A. ochraceus</em> (ochratoxins, penicillic acid), <em>Fusarium moniliforme</em> (moniliformin), <em>Paecilomyces varioti</em> and <em>Penicillium expansum</em> (patulin). Treatment of maize with a combination of mist heat (30 min. at 60 °C and relative humidity>85%) and gamma irradiation (4.0 kGy) proved to be effective in inactivating the resident population of fungal spores. This result was confirmed by <em>in vitro</em> studies with spores of <em>Aspergillus flavus</em> NRRL 5906. In a comparative study of packaging materials it was found that food commodities stored in woven polypropylene bags for six months at 85% R.H. had mould and yeast counts which were 2-3 log cycles lower than those of products kept in jute bags. Also, the viability of the seeds was better preserved in polypropylene sacks.<p>It is recommended that the combination treatment be carried out m good quality grains, and that woven polypropylene sacks are used in bagging prior to irradiation, for maximum extension of shelf-life.<p><TT></TT>
    Original languageEnglish
    QualificationDoctor of Philosophy
    Awarding Institution
    Supervisors/Advisors
    • Kampelmacher, E.H., Promotor, External person
    • Rombouts, F.M., Promotor, External person
    Award date4 Nov 1986
    Place of PublicationWageningen
    Publisher
    Publication statusPublished - 1986

    Keywords

    • food irradiation
    • heat treatment
    • maize
    • storage
    • zea mays
    • fungus control
    • aflatoxins
    • aspergillus flavus

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