Incidence of moulds and presence of aflatoxin on toasted cashew nuts (Anacardium Occidentale L) In Venezuela

Auteur/ices

  • Alejandra Acevedo University of Oriente, Núcleo Monagas. Av. University, Campus Los Guaritos, Maturín, Venezuela
  • James Smith University of Oriente , Núcleo Monagas. Av. University, Campus Los Guaritos, Maturín, Venezuela
  • Ana Y. Ramos-Villarroe University of Oriente , Núcleo Monagas. Av. University, Campus Los Guaritos, Maturín, Venezuela

Mots-clés :

aflatoxin, cashew nuts, Aspergillus flavus, Aspergillus parasiticus

Résumé

The main objective of this work was to determine the incidence of fungal growth in commercial cashew nuts. The highest mould count in cashew nuts was 658.05 UFC/g (sales point 1). The incidence of moulds in cashew nuts in the first testing period was between 91,67 and 31.25% and in the second period it was between 89.58 and 62.5% for sales points 1, 2, 3 and 4. The incidence of Aspergillus flavus and Aspergillus parasiticus in cashew nuts was 5.74% and 0.49%, respectively, and the differences were not significant. The concentrations of aflatoxins recovered from cashew nuts weren between 20.67 and 11.33 ppb, for all sales points.

Téléchargements

Les données relatives au téléchargement ne sont pas encore disponibles.

Téléchargements

Publiée

2011-11-23

Numéro

Vol. 35 No 2 (2011)

Rubrique

ORIGINAL ARTICLES

Comment citer

« Incidence of moulds and presence of aflatoxin on toasted cashew nuts (Anacardium Occidentale L) In Venezuela ». 2011. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 35 (2): 9-15. https://ojs.ugal.ro/index.php/food/article/view/3511.