Effect of γ‐irradiation on aflatoxin B₁ production by Aspergillus flavus and chemical composition of three crop seeds

Abstract

The effect of gamma-irradiation on aflatoxin B1 production by Aspergillus flavus, and the chemical composition of some different crop seeds were investigated. A. flavus infected seeds behaved differently according to their principal constituents. A. flavus caused an increase in protein and decrease in lipids and carbohydrate contents of wheat, soyabean and fababean seeds. Growth of A. flavus and production of aflatoxin B1 was inhibited at a dose level of 5 kGy. A. flavus utilizes carbohydrates of seeds for its growth and aflatoxin production. Crops were arranged, in descending order, according to aflatoxin produced in seeds as wheat > soyabean > fababean. There were no changes in chemical constituents of irradiated seeds, such as protein, lipids, and carbohydrates.

Postirradiation changes of the microbiological quality, aflatoxin, capsinoids, volatile oils, and the color of red pepper powder

“…Thus, the rising of AFB1 could be attributed to the constant growth and metabolism of the remaining Aspergillus flavus , which did not killed by γ‐irradiation and produced some toxin. There had some studies showed that AFB1 production decreased with the increasing level of irradiation and that doses of 4–6 kGy were effective for the reduction of AFB1 (Aziz & Mahrous, ; Aziz et al, ; Iqbal et al, ). Therefore, it could be concluded that irradiation effectively restrained the increase in mycotoxins by reducing the fungal load (Iqbal et al, ), not the degradation on mycotoxins.…”

Control of Fusarium moulds and fumonisin B1 in seeds by gamma-irradiation

“…It is assumed that there would be no remaining mycotoxins in food commodities irradiated with dose up to 10-20 kGy. Hence food treated in this way should no longer require testing for presence of mycotoxins, provided there is no opportunity for subsequent contamination and growth of moulds after application of the irradiation treatment (Aziz & Mahrous, 2004;Aziz, Mahrous, & Youssef, 2002;Mahrous, Youssef, & Aziz, 2000;Seda, Mahmoud, Ibrahim, & El-Niely, 2002).…”

“…Various methods of preservation have been applied to arrest growth of moulds in foods such as fumigation and heat treatment, but none of these methods oVers complete control of toxigenic moulds. Ionizing radiation is one of the methods applied to decontaminate pathogenic microorganisms in diVerent food commodities (Aziz & Mahrous, 2004;Aziz & Moussa, 2002Mahrous, Aziz, & Shahin, 2003;Refai, Niazi, Aziz, & Khafaga, 2003).…”

Irradiation for Mold and Mycotoxin Control: A Review

“…Carbohydrates are not significantly affected during irradiation at less than 10 kGy (Aziz and Mahrous ). In contrast to other preservation methods (such as pasteurization), protein denaturation is also not significant (Lado and Yousef ).…”