scholarly journals Prevalence of aflatoxin contamination in groundnuts in Pune city

2019 ◽  
Vol 6 (8) ◽  
pp. 3310
Author(s):  
Manasi Shailesh Deshmukh ◽  
Varsha Mahesh Vaidya
Keyword(s):  
Public Health ◽  
Thin Layer ◽  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
Aspergillus Parasiticus ◽  
Aflatoxin Contamination ◽  
Estimate Prevalence ◽  
The City ◽  
Layer Chromatography ◽  
Structured Questionnaire

Background: Aflatoxin contamination in groundnuts is caused by the fungi Aspergillus flavus and Aspergillus parasiticus. In this study, the prevalence of aflatoxin B1 in groundnuts has been assessed. Aflatoxins are highly carcinogenic, mutagenic and teratogenic. They are known to cause hepatocellular toxicity. The aim of the study is to estimate prevalence of aflatoxin contamination in groundnuts sold in the city of Pune and to assess the awareness about aflatoxin contamination amongst shopkeepers of selected shops/vendors.Methods: Sampling of groundnuts was conducted in 17 out of 144 administrative wards of Pune city. Hundred samples weighing 250g each were purchased from the randomly selected stores and transported in black polythene bags to The State Public Health Laboratory, Pune. Thin layer chromatography (TLC) was used by the laboratory to determine levels of aflatoxin B1. A pre-structured questionnaire was used for assessment of knowledge of aflatoxin contamination amongst vendors.Results: Out of 100 samples, four samples were contaminated with aflatoxin. However the maximum contamination was 0.6 parts per billion, which is well within the permissible limit of 30 parts per billion. Awareness of aflatoxin contamination amongst vendors was six percent. Ninety four percent of vendors were unaware of the concept of aflatoxin contamination.Conclusions: It is necessary to educate vendors, suppliers and handlers about the health hazards caused by this toxic fungus for the benefit of the average consumer. 

EXPERIMENTAL PRODUCTION OF AFLATOXIN ON BRICK CHEESE1

1972 ◽  
Vol 35 (10) ◽  
pp. 585-587 ◽  
Author(s):  
C. N. Shih ◽  
E. H. Marth
Keyword(s):  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Aspergillus Flavus ◽  
Aspergillus Parasiticus ◽  
Solvent System ◽  
Experimental Production ◽  
Mold Growth ◽  
Layer Chromatography ◽  
Plastic Containers ◽  
Chloroform Methanol

Brick cheese was placed in plastic containers and all surfaces except the top were sealed with wax. The top was inoculated with Aspergillus flavus or Aspergillus parasiticus and cheese was incubated in a humid chamber at 7.2, 12.8, and 23.9 C for up to 14 weeks after mold growth was evident. After incubation each cheese was cut horizontally into four layers, each approximately 1 cm thick. Each layer of cheese was extracted with a monophasic-biphasic solvent system (chloroform, methanol, and water). The extract was purified, concentrated, and aflatoxins were measured by thin-layer chromatography and fluorometry. No aflatoxins were produced by either mold at 7.2 C. At 12.8 C, A. parastticus developed aflatoxins B1 and G1 after 1 week of incubation. Aflatoxin produced by this mold persisted through 4 weeks of storage and then was not detectable. Aspergillus flavus did not form aflatoxin at 12.8 C. Both molds produced aflatoxin on cheese at 23.9 C; A. parasiticus did so after 1 week and A. flavus after 14 weeks. In some instances, aflatoxin was found in cheese 4 cm from the surface. It is reasonable to assume that cheese will not become contaminated with aflatoxin if the food is held at or below 7 C.

scholarly journals Mycotoxicolgical evaluation of indigenous varieties of wheat from Quetta, Balochistan, Pakistan.

2020 ◽  
Vol 2 (4) ◽  
pp. 79-82
Author(s):  
Shahina Hameed ◽  
Nadeem Rashid ◽  
Farhat Abbas ◽  
Mustafa Rahim Abro ◽  
Irfan Shahzad Sheikh ◽  
...  
Keyword(s):  
Public Health ◽  
Quality Control ◽  
Thin Layer ◽  
Aflatoxin Contamination ◽  
Fungal Isolate ◽  
Cereal Grains ◽  
Fungal Contamination ◽  
Wheat Grains ◽  
Surface Spread ◽  
Layer Chromatography

Abstract  The present study was designed to investigate the mycological contamination and aflatoxigenic potential of fungi isolated from the indigenous certified varieties of wheat. Surface spread method was used to determine mycological contamination whereas to determine the toxigenic potential of isolated fungi and screening of wheat grains for aflatoxin contamination thin layer chromatography was used. All the collected samples revealed fungal contamination however none of the fungal isolate showed aflatoxigenic potential. Similarly all the samples showed negativity for aflatoxin. It can be concluded that for human public health, cereal grains must be subjected to quality control and mycotoxicologicalexaminations.  

PRODUCTION OF AFLATOXIN IN PRE-PACKAGED LUNCHEON MEAT AND CHEESE AT REFRIGERATOR TEMPERATURES1

1971 ◽  
Vol 34 (7) ◽  
pp. 349-351 ◽  
Author(s):  
L. S. Oldham ◽  
F. W. Oehme ◽  
D. C. Kelley
Keyword(s):  
Public Health ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Aspergillus Flavus ◽  
Aflatoxin Production ◽  
Aflatoxin Concentration ◽  
Luncheon Meat ◽  
The Common ◽  
Meat Samples ◽  
Layer Chromatography

Information is lacking on the ability of the common mold contaminant, Aspergillus flavus, to grow and produce aflatoxin in perishable foods at normal refrigerator temperatures. Because of public health interests we investigated the possibility of certain perishable foods contaminated with the mold developing an aflatoxin concentration under conditions of refrigeration. Cheddar cheese and luncheon-meat samples were inoculated with A. flavus ATCC 15517 and were refrigerated for 12 days at 4.4 or 7.2 C or incubated at 25 C for 12 days, Uninoculated cheese and meat samples were handled in the same manner. All samples were quantitatively analyzed by thin-layer chromatography for presence of aflatoxin. All samples; except those inoculated and incubated at 25 C, were negative for aflatoxin production. This indicated the mold would, not produce detectable aflatoxin in the tested foods when kept at normal refrigeration temperatures for 12 days.

Reduction of Aflatoxin B1 in Stored Peanuts (Arachis hypogaea L.) Using Saccharomyces cerevisiae

2011 ◽  
Vol 74 (6) ◽  
pp. 1003-1006 ◽  
Author(s):  
G. PRADO ◽  
J. E. G. CRUZ MADEIRA ◽  
V. A. D. MORAIS ◽  
M. S. OLIVEIRA ◽  
R. A. SOUZA ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Biological Control ◽  
Aflatoxin B1 ◽  
Aspergillus Parasiticus ◽  
Aflatoxin Contamination ◽  
Yeast Saccharomyces Cerevisiae ◽  
Promising Strategy ◽  
Arachis Hypogaea L ◽  
Layer Chromatography ◽  
Carcinogenic Compound

Aflatoxin B1 is a toxigenic and carcinogenic compound produced by Aspergillus flavus and Aspergillus parasiticus. To inhibit aflatoxin contamination of peanuts, seeds of two peanut breeds, IAC Caiapó and IAC Runner 886, were inoculated with A. parasiticus (1.0 × 106 spores per ml) and the yeast Saccharomyces cerevisiae (3.2 ×107 cells per ml) and incubated at 25°C for 7 and 15 days. Two experiments were conducted for each incubation period separately. The treatments were completely randomized, with three replications per treatment. Treatments included the two cultivars and three types of inoculation (pathogen alone, yeast and pathogen, and yeast 3 h before pathogen). Aflatoxin B1 was quantified with a densitometer at 366 nm after thin layer chromatography. Aflatoxin B1 contamination in peanuts was reduced after the addition of S. cerevisiae. The concentration of aflatoxin B1 decreased by 74.4 and 55.9% after 7 and 15 days, respectively. The greatest aflatoxin reduction was observed when S. cerevisiae was inoculated 3 h before the pathogen in IAC Caiapó seeds and incubated for 7 days at 25°C. The use of S. cerevisiae is a promising strategy for biological control of aflatoxin contamination in peanuts.

Antimycotic and Antiaflatoxigenic Activity of Oregano (Origanum vulgare, L.) and Thyme (Thymus vulgaris, L.)

1990 ◽  
Vol 53 (8) ◽  
pp. 697-700 ◽  
Author(s):  
J. SALMERON ◽  
R. JORDANO ◽  
R. POZO
Keyword(s):  
Ethylene Oxide ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
Aspergillus Flavus ◽  
Aspergillus Parasiticus ◽  
Dry Weight ◽  
Thymus Vulgaris ◽  
Origanum Vulgare ◽  
Layer Chromatography ◽  
Yeast Extract Sucrose

Oregano and thyme, ground and sterilized with ethylene oxide, were added to culture broths YES (yeast extract sucrose) so that the final concentrations of the herbs were 0, 0.25, 0.5, 1, 2, and 4%. The broths were inoculated with a spore suspension of Aspergillus parasiticus and Aspergillus flavus and incubated at 25°C for 4, 7, 10, 14, and 21 d. Then, the growth of the cultures as mycelium dry weight and the production of aflatoxins (B1 and G1) by fluorimetry, after separation by thin layer chromatography (TLC), were determined. Although oregano and thyme stimulate the growth of both strains of molds, at the same time they act as antiaflatoxigenics.

Confirmatory Tests for Aflatoxin B1

1964 ◽  
Vol 47 (5) ◽  
pp. 801-803 ◽  
Author(s):  
Peter John Andrellos ◽  
George R Reid
Keyword(s):  
Acetic Acid ◽  
Thin Layer ◽  
Formic Acid ◽  
Thionyl Chloride ◽  
Aflatoxin B1 ◽  
Trifluoroacetic Acid ◽  
Reaction Products ◽  
Confirmatory Tests ◽  
Aflatoxin B ◽  
Layer Chromatography

Abstract Three confirmatory tests have been devised to identify aflatoxin B±. Portions of the isolated toxin are treated with formic acid-thionyl chloride, acetic acid-thionyl chloride, and trifluoroacetic acid, respectively, and aliquots of the three fluorescent reaction products are spotted on thin-layer chromatography plates. Standards treated with each of the three reagents, plus an untreated standard, are spotted on the same plate, and after development the spots are compared under ultraviolet light.

scholarly journals Production of aflatoxins and aflatoxicols by Aspergillus flavus and Aspergillus parasiticus and metabolism of aflatoxin B1 by aflatoxin-non-producing Aspergillus flavus.

Eisei kagaku ◽  
1991 ◽  
Vol 37 (2) ◽  
pp. 107-116 ◽  
Author(s):  
MITSUO NAKAZATO ◽  
SATOSHI MOROZUMI ◽  
KAZUO SAITO ◽  
KENJI FUJINUMA ◽  
TAICHIRO NISHIMA ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
Aflatoxin B1 ◽  
Aspergillus Parasiticus

Effects of Potassium Sorbate on Growth and Aflatoxin Production by Aspergillus parasiticus and Aspergillus flavus1

1983 ◽  
Vol 46 (11) ◽  
pp. 940-942 ◽  
Author(s):  
LLOYD B. BULLERMAN
Keyword(s):  
Aspergillus Flavus ◽  
Yeast Extract ◽  
Aflatoxin B1 ◽  
Spore Germination ◽  
Mycelial Growth ◽  
Aspergillus Parasiticus ◽  
Aflatoxin Production ◽  
Potassium Sorbate ◽  
Mycelial Mass ◽  
Yeast Extract Sucrose

Growth and aflatoxin production by selected strains of Aspergillus parasiticus and Aspergillus flavus in the presence of potassium sorbate at 12°C were studied. Potassium sorbate at 0.05, 0.10 and 0.15% delayed or prevented spore germination and initiation of growth, and slowed growth of these organisms in yeast-extract sucrose broth at 12°C. Increasing concentrations of sorbate caused more variation in the amount of total mycelial growth and generally resulted in a decrease in total mycelial mass. Potassium sorbate also greatly reduced or prevented production of aflatoxin B1 by A. parasiticus and A. flavus for up to 70 d at 12°C. At 0.10 and 0.15% of sorbate, aflatoxin production was essentially eliminated. A 0.05% sorbate, aflatoxin production was greatly decreased in A. flavus over the control, but only slightly decreased in A. parasiticus.

Preparation of 14C- and 3H-Labeled Aflatoxins

1971 ◽  
Vol 54 (5) ◽  
pp. 1027-1031
Author(s):  
J L Ayres ◽  
D J Lee ◽  
R O Sinnhuber
Keyword(s):  
Thin Layer ◽  
Aspergillus Flavus ◽  
Column Chromatography ◽  
Aflatoxin B1 ◽  
Sodium Acetate ◽  
Specific Activity ◽  
Tritiated Water ◽  
New Method ◽  
Extraction And Purification ◽  
Constant Specific Activity

Abstract A new method for the preparation of 14C- and 3H-labeled aflatoxins was devised, using rice as a supporting mold media. Labeled precursors were added to sterile rice and the mixture was inoculated with Aspergillus flavus spores. After a 7 day incubation at 25°C, the toxins were extracted with chloroform and purified by column chromatography and subsequent recrystallization. Aflatoxins B1 and G1 were recovered with 70% efficiency from the culture. Incorporation of radioactivity was examined with glucose-U-14C, sodium acetate-1-14C, and sodium acetate-2-14C. The latter gave the most efficient incorporation of 14C at 0.1% for aflatoxin B1 and 0.05% for aflatoxin G1. Conversion of 3H from tritiated water was 0.006% for aflatoxin B1 and 0.003% for aflatoxin G1. Extensive tests of radiopurity were performed on the labeled toxin which included: recrystallization to constant specific activity, thin layer and column chromatography, and hydrogenation of aflatoxin B1 to tetrahydrodeoxoaflatoxin B1. The rice-culturing technique gave good toxin yields of 1 mg aflatoxin B1/g rice. The purification was simplified by the absence of highly radioactive impurities and no appreciable degradation of labeled toxins was noted throughout extraction and purification.

Sign in / Sign up

Export Citation Format

Share Document