Studies of aflatoxins in Chiang Mai, Thailand
Sutabhaha, S.; Suttajit, M.; Niyomca, P.
Kitasato Archives of Experimental Medicine 65(1): 45-52
1992
ISSN/ISBN: 0023-1924 PMID: 1479782 Document Number: 402448
Results of studies on aflatoxins in foods and feeds in Thailand are summarized. Fungal isolates were cultured from feedstuffs (223 samples) and local foods (267) in Chiang Mai. Aspergillus flavus (43) and A. tamarii (35) were the most prevalent in feedstuffs and A. flavus (52) and A. niger (39) in local foods. The aflatoxin content of the samples was also analysed, and the highest amounts of aflatoxins B1, B2, G1 and G2 were found in groundnut dregs, followed by aflatoxins B1 and B2 in pig and horse feed. In the food samples aflatoxins B1 and B2 were found only in ground roasted groundnuts, with only trace amounts in fermented soyabeans. Investigations of garlic as a mould inhibitor revealed growth of A. flavus and aflatoxin production were inhibited by garlic extract (1.3 mg/ml) and studies of detoxification of aflatoxin by chemical showed ammonium bicarbonate and ammonium carbonate reduced aflatoxins in maize and groundnuts by 66 and 78%, respectively. Prevention of aflatoxin production by means of food preservatives was also examined.