note on the screening of dried shrimps, shrimp paste and raw groundnut kernels for aflatoxin-producing Aspergillus flavus

• Published in: Journal of applied bacteriology Vol. 59; no. 1; pp. 29 - 34
• Main Authors: Sim, T.S, Teo, T, Sim, T.F
• Format: Journal Article
• Language: English
• Published: England 01.07.1985
• Subjects: aflatoxins; Aflatoxins - analysis; Arachis - analysis; Aspergillus - isolation & purification; Aspergillus flavus; Aspergillus flavus - isolation & purification; Decapoda (Crustacea); dried foods; Food Handling; Food Microbiology; peanuts; Penicillium - isolation & purification; seeds; shrimp; shrimp meal
• ISSN: 0021-8847; 2056-5232
• DOI: 10.1111/j.1365-2672.1985.tb01771.x

All of 33 samples of dried shrimps, shrimp paste, peanut butter and raw groundnut kernels were contaminated with fungi. Aspergillus and Penicillium spp. were the predominant types in dried shrimps and raw groundnut kernels but no Aspergillus spp. were present in peanut butter or shrimp paste samples. Among 81 Aspergillus isolates obtained from dried shrimps and raw groundnut kernels, 10 were A. flavus/A. parasiticus, of which five were potential aflatoxin-producing A. flavus strains. No aflatoxins were detected in the food samples although some were visibly mouldy and some had high mould counts. The occurrence of aflatoxin-producing strains of A. flavus in dried shrimps and raw groundnut kernels warrants further investigation of these foods and their products as potentially significant sources of aflatoxins.