Some Factors Influencing Aflatoxin Production in Fermented Sausages |
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| Authors: | V ALVAREZ-BARREA A M PEARSON J F PRICE J I GRAY S D AUST |
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| Affiliation: | Authors Pearson, Price, and Gray are affiliated with the Dept. of Food Science and Human Nutrition, and Author Aust is with the Biochemistry Dept., Michigan State Univ., East Lansing, MI 48824.;Author Alvarez-Barrera, formerly associated with Michigan State Univ., is now with Depto. de Ingenieria Bioquimica, Instituto Politecnico Nacional, Casco de Santo Tomas, 11340, Mexico, D.F. Address inquiries to Dr. Pearson. |
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| Abstract: | Aspergillus flavus NRRL-6549 and NRRL-6550 were tested for their ability to produce aflatoxins, but only NRRL-6549 produced detectable amounts of B1. Summer sausages prepared and inoculated with NRRL-6549 were smoked and held at 10 or 30°C for 3 or 6 wk at low or high humidities. Mold growth occurred on both inoculated and uninoculated sausages, the amount increasing with time, temperature and humidity. Smoking delayed but did not prevent mold growth. At 3 wk, aflatoxins were detected only in unsmoked inoculated sausages held at 30°C and high relative humidity. After 6 wk, B1 was found only in unsmoked inoculated sausages held at 10°C and high humidity, but at 30°C was present at 2.6–6.6 μg/kg in all inoculated samples at both low and high humidities. |
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