In this paper, the effect of infrared (IR) roasting conditions on Aflatoxins and total counts of two types of Iranian pistachio kernels, long and round, was studied. The optimized roasting conditions, 70 V for round pistachios and 90 V for long pistachios with 10 cm distance from IR source were used. Naturally Aflatoxin-contaminated kernels were supplied and roasted. Microbiological an...

At this time, no "magic bullet" for solving the aflatoxin contamination problem in maize and cottonseed has been identified, so several strategies must be utilized simultaneously to ensure a healthy crop, free of aflatoxins. The most widely explored strategy for the control of aflatoxin contamination is the development of preharvest host resistance. This is because A. flavus infects and produce...

Corn produced in the southeastern United States has higher levels of aflatoxin than corn produced in the Corn Belt states of the Midwest (Zuber et al.,1976). Because corn acreage has increased recently in Louisiana, there is a growing concern among corn producers regarding levels of aflatoxin in their grain. Although the most effective control of A. flavus and aflatoxin contamination is through...

Corn, peanuts, cottonseed and tree nuts are the important commodities in which aflatoxin contamination can occur in the United States (Diener et al., 1987). Advanced technology has been developed to detect and remove the aflatoxins from these commodities and this permits some segregation of contaminated components and serves as a guide for detoxification (Goto and Manabe, 1989). Storage conditi...

In the current study with using of 553 questionnaires, knowledge of Kerman small pistachio growers regarding hygienic pistachio production especially aflatoxin was investigated. The results showed that factors such as high density of pistachio trees in the orchards and limited water resources are the main factors of creating potential of aflatoxin contamination in pistachio. These factors are n...

In this study, the treatment of pistachio nuts by Bacillus subtilis UTBSP1, a promising isolate to degrade aflatoxin B1 (AFB1), caused to reduce the growth of Aspergillus flavus R5 and AFB1 content on pistachio nuts. Fluorescence probes revealed that the cell free supernatant fluid from UTBSP1 affects spore viability considerably. Using high-performance liquid chromatographic (HPLC) method, 10 ...

Aflatoxins are both toxic and carcinogenic. They are produced by Aspergillus flavus and Aspergillus parasiticus. Food contamination by these toxins has become a serious health issue. In Africa, some of the factors responsible for it include favorable weather condition; temperature of between 24oC and 35oC and moisture level of about 7% in many parts, poverty, ignorance, drought and social probl...