stability of aflatoxins under various pressures, heat treatment and time of exposure

ABSTRACT

The relationship between heat treatment under various pressures and time of exposure on aflatoxins destruction was investigated. The toxins were produced by Aspergillus flavus strains isolated from wheat, corn, and rice on [YES] medium. The results revealed that, heat treatment under pressure reduced the level of AFB[1], whereas induce complete destruction in the level of AFB[2] during the applied time under investigations The effect of pressure cooking with excess water on the deterioration of aflatoxins in different substrates [such as broad beans, cow peas, macaroni, rice and wheat] was also studied. The results indicated that there is no complete destruction of aflatoxins, and in- turn did not eliminate the hazards of aflatoxins produced by A. parasitic us NRRL 2999on the substrates. The destruction of aflatoxins depended on its type and the substrates