Uso de sales del acido propionico para inhibir la produccion de aflatoxinas en granos almacenado de maiz

Source: OAI
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    ABSTRACT: Sound mature kernels, broken mature kernels, immature kernels and unshelled cured Early Runner peanuts were inoculated with spores ofAspergillus flavus and incubated up to 84 days in controlled environment cabinets. In a series of experiments temperatures ranged from 8 to 49 C in combination with 98±1% relative humidity (RH); in others RH was varied from 70% to 99% at 30±1/2 C and from 83% to 99% at 20±1/2 C. Samples were removed after 7, 21, 42 and 84 days of incubation and assayed for aflatoxin, free fatty acids and peanut kernel moisture. Aflatoxin was formed in sound mature kernels at 40 C and 14 C and in broken mature kernels at 13 C, but none was formed at 41 C after 21 days or at 12 C after 84 days in 98±1% RH. The limiting temperatures for aflatoxin formation in peanut kernels with intact shells were 41 C for 21 days and 16 C for 84 days of incubation. The limiting RH at 30 C for aflatoxin production in sound mature kernels was 84%, whereas in broken mature and immature kernels it was 83% and in kernels from unshelled peanuts the limiting RH was 86% for 84 days of incubation. The limiting RH at 20 C for sound and broken mature kernels was 83%, whereas it was 86% RH for immature kernels and 92% for kernels from unshelled peanuts. Free fatty acid formation was correlated with visible growth of fungi rather than with aflatoxin production. Aflatoxin formation was generally correlated with kernel moisture contents of 10% or higher.
    Journal of Oil & Fat Industries 09/1970; 47(9):347-51. DOI:10.1007/BF02639000 · 1.62 Impact Factor
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    British medical journal 04/1976; 1(6011):691. DOI:10.1136/bmj.1.6011.691
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    ABSTRACT: Feeding trials were conducted with swine, beef cattle, dairy cattle and poultry to determine adverse effects, if any, of graded levels of aflatoxins in rations. In addition, samples of meat, eggs and milk from these animals were analyzed chemically to determine if aflatoxin was transmitted into these products. In growing-fattening swine, no evidence of toxic effects was observed when the aflatoxin level fed was 233 ppb or less. In a swine reproduction experiment, no adverse effects were detected in pigs produced from sows fed 450 ppb aflatoxin. No toxic effects were observed at levels of 300 ppb or lower in cross-bred beef steers fed aflatoxin rations for 4.5 months. Using recognized chemical methods, we detected no aflatoxin in meat from swine and cattle fed rations containing 800 and 1000 ppb of aflatoxin, respectively. In dairy cows, weekly intakes of 67 to 200 mg of aflatoxin B1 per cow produced 70 to 154 ppb aflatoxin M1 in lyophilized milk. Rapid disappearance of aflatoxin M1 in the milk took place after withdrawal of aflatoxin from the ration. No adverse effects were discernible in broilers fed from one day to eight weeks of age a ration containing 400 ppb aflatoxin. Lyophilized meat from broilers fed 1600 ppb aflatoxin for eight weeks contained no detectable aflatoxin. Striking differences in aflatoxin susceptibility were observed in 17 different breeds and strains of poultry and game birds fed from two to six weeks of age a ration of 800 ppb aflatoxin B1. New Hampshire chicks and turkey poults were highly susceptible to aflatoxin in contrast to the resistance of Barred Rock and Australop chickens and guinea fowl. Hybrid chicks from a New Hampshire-White Leghorn cross were highly resistant to aflatoxin. Eggs and meat from White Leghorn hens fed a ration containing 2700 ppb aflatoxin contained no detectable aflatoxin.
    Journal of Oil & Fat Industries 11/1971; 48(10):599-604. DOI:10.1007/BF02544571 · 1.62 Impact Factor