Effect of the relative humidity of the air and of the attendant microflora on aflatoxin formation in food concentrates
Kirilenko, O.A.; Egorova, Z.E.
Mikrobiolohichnyi Zhurnal 47(1): 52-56
1985
ISSN/ISBN: 0201-8462 PMID: 3939832 Document Number: 262415
Data are presented on accumulation of aflatoxins in food concentrates of first dinner courses infected by an aflatoxin-producing Aspergillus flavus strain. An 85-95% relative humidity at 16-20.degree. C is the most favorable for aflatoxin biosynthesis. The accompanying microflora (staphylococci, Bacillus cereus, Escherichia coli, A. fumigatus, Penicillium cyclopium) inhibits the aflatoxin formation to a certain extent (to 11%). Storage of food concentrates according to defined standards and observance of microbiological specifications for food concentrates make the product harmless for the consumer.