Prevention of mycotoxigenic molds growth and inactivation of their mycotoxins in food through the application of irradiation and other technologies

Abstract

• Contamination of agricultural products such as grains, nuts and other crops with mycotoxin producing molds and their mycotoxins is of importance concern worldwide. Aflatoxins produced by Aspergillus flavus and A.parasiticus are the most potent mycotoxins. Among the four aflatoxins (B1, B2, G1, G2) present in a wide variety of food and feed, AFB1 is considered the most potent carcinogenic substance. Various methods of preservation have been applied to arrest the growth of mycotoxigenic molds and reduce the level of their mycotoxins in food and feed, but none of these method offers complete control of them. • Several fungal isolates were isolated from sorghums and peanuts, these fungal isolates belonged to four genera: Aspergillus, Penicillium, Fusarium and Rhizopus. Aspergillus genus was found to be the most predominant among other isolated fungal genera.Five species of this genus were identified :A.niger, A.flavus, A.parasiticus, A.terrus and A.fumigatus. • Twenty six isolates of Aspergillu flavus isolates were isolated (10 from sorghums and 16 from peanuts) and screened for their aflatoxins potential in liquid medium and in natural substrates. Out of the10 isolates from sorghums, five isolates produced AFB1 and AFB2 in liquid medium and in sorghums. Out of 16 isolates from peanuts, only 7 isolates were found to produce AFB1 and AFB2 in liquid medium and peanuts. • Nine isolates ofAspergillus parasiticus (5 from sorghums and 4 from peanuts) were isolated and tested for their aflatoxin production in liquid medium (and in sorghums and peanuts). Two isolates (out of 5 isolates from sorghum ) found to produce aflatoxin AFB1, AFB2, AFG1 and AFG2 in liquid medium and in sorghum grains. Out of 4 isolates from peanuts, only one isolate produced aflatoxins B1, B2, G1 and G2 in peanuts.