Professor Department of Computer Science, Avinashilingam Deemed University, Coimbatore -43. Tamilnadu, India. Abstract: Mycotoxins are toxic substances produced mostly as secondary metabolites by fungi that grow on seeds and feed in the field, or in storage. The food-borne Mycotoxins likely to be of greatest significance for human health are Aflatoxin and Fumonisins. Chili pepper is also affect...

AND SUMMARY Low incidence and levels of aflatoxin were identified in corn of all grades grown in the Midwest in 1964, 1965, and 1967. Later surveys indicate that corn grown in southern regions is subject to invasion by Aspergillus flavus and subsequent aflatoxin formation. This mycotoxin is formed either in the field or in storage. In the field, such factors as insect damage and weather conditi...

Aflatoxins are carcinogenic mycotoxins produced by some species in the Aspergillus genus, such as A. flavus and A. parasiticus. Contamination of aflatoxins in corn profusely happens at pre-harvest stage when heat and drought field conditions favor A. flavus colonization. Commercial corn hybrids are generally susceptible to A. flavus infection. An ideal strategy for preventing aflatoxin contamin...

The fungal phylum Ascomycota comprises a large proportion of species with no known sexual stage, despite high genetic variability in field populations. One such asexual species, Aspergillus parasiticus, is a potent producer of carcinogenic and hepatotoxic aflatoxins, polyketide-derived secondary metabolites that contaminate a wide variety of agricultural crops. In this study, individuals of A. ...

background: aflatoxin m1 (afm1) is a toxic compound that could be found in milk and dairy products. afm1 is the principle hydroxylated derivative of aflatoxin b1 (afb1), formed in liver and excreted into the milk in the mammary glands of both human and lactating animals that have been fed with afb1 contaminated diet. to the best of our knowledge, there is no report on stability of afm1 during p...

Almonds are among the commodities at risk of aflatoxin contamination by Aspergillus flavus. Temperature and water activity are the two key determinants in pre and post-harvest environments influencing both the rate of fungal spoilage and aflatoxin production. Varying the combination of these parameters can completely inhibit or fully activate the biosynthesis of aflatoxin, so it is fundamental ...

BACKGROUND The major contaminants usually encountered in milk and milk products include pesticide residues, heavy metals, and aflatoxin M1 (AFM1). Primarily, milk get contaminated before milching, from the cattle feed, from sources/materials used during the processing of milk as well as improper handling of the milk during the pre- and postprocessing period. OBJECTIVE The purpose of this stud...

Background: Aflatoxin M1 (AFM1) is a toxic compound that could be found in milk and dairy products. AFM1 is the principle hydroxylated derivative of aflatoxin B1 (AFB1), formed in liver and excreted into the milk in the mammary glands of both human and lactating animals that have been fed with AFB1 contaminated diet. To the best of our knowledge, there is no report on stability of AFM1 during p...