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 |
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| container_issue | 10 |
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| container_title | Journal of food protection |
| container_volume | 66 |
| creator | Galvez, F.C.F Francisco, M.L.D.L Villarino, B.J Lustre, A.O Resurreccion, A.V.A |
| description | 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 ( |
| doi_str_mv | 10.4315/0362-028X-66.10.1879 |
| format | Article |
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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 (<15 ppb) of aflatoxin. The results obtained confirmed that the sorting process was effective in separating contaminated peanuts whether or nor contamination was extensive. At the commercial level, when roasters were not preheated, the dry blanching of 50 kg of peanuts for 45 to 55 min facilitated the proper deskinning and subsequent manual sorting of aflatoxin-contaminated peanut kernels from sound kernels.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-66.10.1879</identifier><identifier>PMID: 14572227</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>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</subject><ispartof>Journal of food protection, 2003-10, Vol.66 (10), p.1879-1884</ispartof><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c434t-b0a960309468d77b2d07cac09bddd6c173eb940d85ff74a6cb8c3652c35595da3</citedby><cites>FETCH-LOGICAL-c434t-b0a960309468d77b2d07cac09bddd6c173eb940d85ff74a6cb8c3652c35595da3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15198468$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/14572227$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Galvez, F.C.F</creatorcontrib><creatorcontrib>Francisco, M.L.D.L</creatorcontrib><creatorcontrib>Villarino, B.J</creatorcontrib><creatorcontrib>Lustre, A.O</creatorcontrib><creatorcontrib>Resurreccion, A.V.A</creatorcontrib><title>Manual sorting to eliminate aflatoxin from peanuts</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>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 (<15 ppb) of aflatoxin. The results obtained confirmed that the sorting process was effective in separating contaminated peanuts whether or nor contamination was extensive. At the commercial level, when roasters were not preheated, the dry blanching of 50 kg of peanuts for 45 to 55 min facilitated the proper deskinning and subsequent manual sorting of aflatoxin-contaminated peanut kernels from sound kernels.</description><subject>aflatoxins</subject><subject>Aflatoxins - analysis</subject><subject>Aflatoxins - biosynthesis</subject><subject>Arachis - microbiology</subject><subject>Aspergillus - metabolism</subject><subject>Biological and medical sciences</subject><subject>blanching</subject><subject>Consumer Product Safety</subject><subject>decontamination</subject><subject>detection</subject><subject>dry blanching</subject><subject>food contamination</subject><subject>Food Contamination - prevention & control</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hands</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>laboratory techniques</subject><subject>peanuts</subject><subject>quantitative analysis</subject><subject>sorting</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpF0EtLw0AQwPFFFFur30A0F72lzr6zRym-oOJBC96WyWZTInnU3RT025vQYk8Lw28G9k_IJYW54FTeAVcsBZZ9pkrNhyHNtDkiU2qESA0YfUym_2RCzmL8AgBmmDolEyqkZozpKWGv2G6xTmIX-qpdJ32X-LpqqhZ7n2BZY9_9VG1Shq5JNn6wfTwnJyXW0V_s3xlZPT58LJ7T5dvTy-J-mTrBRZ_mgEYBByNUVmidswK0QwcmL4pCOaq5z42AIpNlqQUql2eOK8kcl9LIAvmM3O7ubkL3vfWxt00Vna9rbH23jZYaxkAZOUCxgy50MQZf2k2oGgy_loIdW9kxhB1DWKXG4dhqWLva39_mjS8OS_s4A7jZA4wO6zJg66p4cJKabPjc4K53rsTO4joMZvXOgHIAw6WCjP8BuoR6Tg</recordid><startdate>20031001</startdate><enddate>20031001</enddate><creator>Galvez, F.C.F</creator><creator>Francisco, M.L.D.L</creator><creator>Villarino, B.J</creator><creator>Lustre, A.O</creator><creator>Resurreccion, A.V.A</creator><general>International Association of Milk, Food and Environmental Sanitarians</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20031001</creationdate><title>Manual sorting to eliminate aflatoxin from peanuts</title><author>Galvez, F.C.F ; Francisco, M.L.D.L ; Villarino, B.J ; Lustre, A.O ; Resurreccion, A.V.A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c434t-b0a960309468d77b2d07cac09bddd6c173eb940d85ff74a6cb8c3652c35595da3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>aflatoxins</topic><topic>Aflatoxins - analysis</topic><topic>Aflatoxins - biosynthesis</topic><topic>Arachis - microbiology</topic><topic>Aspergillus - metabolism</topic><topic>Biological and medical sciences</topic><topic>blanching</topic><topic>Consumer Product Safety</topic><topic>decontamination</topic><topic>detection</topic><topic>dry blanching</topic><topic>food contamination</topic><topic>Food Contamination - prevention & control</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hands</topic><topic>Hot Temperature</topic><topic>Humans</topic><topic>laboratory techniques</topic><topic>peanuts</topic><topic>quantitative analysis</topic><topic>sorting</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Galvez, F.C.F</creatorcontrib><creatorcontrib>Francisco, M.L.D.L</creatorcontrib><creatorcontrib>Villarino, B.J</creatorcontrib><creatorcontrib>Lustre, A.O</creatorcontrib><creatorcontrib>Resurreccion, A.V.A</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Galvez, F.C.F</au><au>Francisco, M.L.D.L</au><au>Villarino, B.J</au><au>Lustre, A.O</au><au>Resurreccion, A.V.A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Manual sorting to eliminate aflatoxin from peanuts</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2003-10-01</date><risdate>2003</risdate><volume>66</volume><issue>10</issue><spage>1879</spage><epage>1884</epage><pages>1879-1884</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>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 (<15 ppb) of aflatoxin. The results obtained confirmed that the sorting process was effective in separating contaminated peanuts whether or nor contamination was extensive. At the commercial level, when roasters were not preheated, the dry blanching of 50 kg of peanuts for 45 to 55 min facilitated the proper deskinning and subsequent manual sorting of aflatoxin-contaminated peanut kernels from sound kernels.</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>14572227</pmid><doi>10.4315/0362-028X-66.10.1879</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| source | MEDLINE; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Alma/SFX Local Collection |
| subjects | 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 |
| title | Manual sorting to eliminate aflatoxin from peanuts |
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