TY  - GEN
T1  - Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers
A1  - Nor Khaizura M. A. R.
LA  - English
YR  - 2023
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-23283
AB  - The aims of the present work were to determine the prevalence of Aspergillus spp. and occurrence of aflatoxins (AFs) along the peanut sauce processing line from different peanut sauce companies in Malaysia, and to determine to which extent peanut sauce processing steps employed by the peanut sauce industries could efficiently reduce AFs in peanut sauce. Peanut and chili samples were collected at each processing step along the peanut sauce production from three peanut sauce companies which were different in companies’ profile. Peanut samples from Companies B (87.5%) and C (100%) were contaminated with AFs. Of these, 12.5% (Company B) and 75% (Company C) samples exceeded the Malaysian regulatory limit. None of the samples from Company A was contaminated. The steps efficient in reducing Afs in peanut sauce identified in the present work were (i) safety monitoring of raw materials, (ii) sorting of raw materials, and (iii) heat treatment of raw materials.
KW  - Peanuts
KW  - Sauces
KW  - Aflatoxins
KW  - Aspergillus
KW  - Natural occurrence
KW  - HPLC
KW  - Sampling
KW  - Analysis of variance
KW  - Statistical analysis
KW  - Mycotoxins
KW  - Microbial properties
KW  - Moisture content
KW  - Aspergillus flavus
KW  - Raw materials
KW  - Fungi
KW  - Food safety
ER  -