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Fate of aflatoxin during roasting and storage of contaminated peanut products

Fate of aflatoxin during roasting and storage of contaminated peanut products

Journal - Association of Official Analytical Chemists 54(3): 533-539

A study of the effects of the pilot plant roasting of contaminated groundnuts showed an av. loss, after roasting, of 40-50% of the B1 and G1 aflatoxins and 20-40% of the B2 and G2 aflatoxins originally present. Portions of both the raw and roasted products were stored in paper bags and air-tight glass jars and reassayed for aflatoxin. No significant change in aflatoxin content was found after 3 months storage at 75 deg F regardless of the container.

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Accession: 000092312

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PMID: 5162910

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