Manual sorting to eliminate aflatoxin from peanuts

A manual sorting procedure was developed to eliminate aflatoxin contamination from peanuts. The efficiency of the sorting process in eliminating aflatoxin-contaminated kernels from lots of raw peanuts was verified. The blanching of 20 kg of peanuts at 140°C for 25 min in preheated roasters facilitat...

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Veröffentlicht in:	Journal of food protection 2003-10, Vol.66 (10), p.1879-1884
Hauptverfasser:	Galvez, F.C.F, Francisco, M.L.D.L, Villarino, B.J, Lustre, A.O, Resurreccion, A.V.A
Format:	Artikel
Sprache:	eng
Schlagworte:	aflatoxins Aflatoxins - analysis Aflatoxins - biosynthesis Arachis - microbiology Aspergillus - metabolism Biological and medical sciences blanching Consumer Product Safety decontamination detection dry blanching food contamination Food Contamination - prevention & control Food Handling - methods Food industries Food Microbiology food pathogens Fruit and vegetable industries Fundamental and applied biological sciences. Psychology hands Hot Temperature Humans laboratory techniques peanuts quantitative analysis sorting
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Beschreibung
Zusammenfassung:	A manual sorting procedure was developed to eliminate aflatoxin contamination from peanuts. The efficiency of the sorting process in eliminating aflatoxin-contaminated kernels from lots of raw peanuts was verified. The blanching of 20 kg of peanuts at 140°C for 25 min in preheated roasters facilitated the manual sorting of aflatoxin-contaminated kernels after deskinning. The manual sorting of raw materials with initially high aflatoxin contents (300 ppb) resulted in aflatoxin-free peanuts (i.e., peanuts in which no aflatoxin was detected). Verification procedures showed that the sorted sound peanuts contained no aflatoxin or contained low levels (
ISSN:	0362-028X 1944-9097
DOI:	10.4315/0362-028X-66.10.1879