Microflora of date fruits and production of aflatoxins at various stages of maturation

M. Shenasi, Kofi E. Aidoo, Alan A.G. Candlish

Research output: Contribution to journalArticle

Abstract

Twenty-five varieties of dates (Phoenix dactylifera) were examined at different maturation stages for total microbial counts, aflatoxins and aflatoxigenic Aspergillus sp. and lactic acid bacteria. The samples were examined as fresh and under simulated storage condition of high humidity. Microbial counts were high at the first stage of maturation (Kimri) and increased sharply at the second stage (Rutab), then decrease significantly at the final dried stage of maturation (Tamr). Aflatoxins were detected in 12% of the samples although aflatoxigenic Aspergillus were detected in 40% of the varieties examined, all at Kimri stage only. Lactic acid bacteria were present only at the Rutab stage in some varieties including all varieties in which aflatoxins or aflatoxigenic Aspergillus were detected. No aflatoxins or aflatoxigenic Aspergillus were detected at the final edible stage of maturation.

Original languageEnglish
JournalInternational Journal of Food Microbiology
DOIs
Publication statusPublished - 1 Jun 2002

Fingerprint

Phoenix dactylifera
Aflatoxins
Aspergillus
aflatoxins
Fruit
microorganisms
fruits
lactic acid bacteria
Lactic Acid
Bacteria
Humidity
storage conditions
humidity
sampling
Phoeniceae

Keywords

  • lactic acid bacteria
  • date fruits
  • aflatoxins

Cite this

@article{6e7efa97e73b4e70878c657ece1ebd6a,
title = "Microflora of date fruits and production of aflatoxins at various stages of maturation",
abstract = "Twenty-five varieties of dates (Phoenix dactylifera) were examined at different maturation stages for total microbial counts, aflatoxins and aflatoxigenic Aspergillus sp. and lactic acid bacteria. The samples were examined as fresh and under simulated storage condition of high humidity. Microbial counts were high at the first stage of maturation (Kimri) and increased sharply at the second stage (Rutab), then decrease significantly at the final dried stage of maturation (Tamr). Aflatoxins were detected in 12{\%} of the samples although aflatoxigenic Aspergillus were detected in 40{\%} of the varieties examined, all at Kimri stage only. Lactic acid bacteria were present only at the Rutab stage in some varieties including all varieties in which aflatoxins or aflatoxigenic Aspergillus were detected. No aflatoxins or aflatoxigenic Aspergillus were detected at the final edible stage of maturation.",
keywords = "lactic acid bacteria, date fruits, aflatoxins",
author = "M. Shenasi and Aidoo, {Kofi E.} and Candlish, {Alan A.G.}",
note = "Originally published in: International Journal of Food Microbiology (2002), 79 (1-2), pp.113-119.",
year = "2002",
month = "6",
day = "1",
doi = "10.1016/S0168-1605(02)00185-X",
language = "English",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier B.V.",

}

Microflora of date fruits and production of aflatoxins at various stages of maturation. / Shenasi, M.; Aidoo, Kofi E.; Candlish, Alan A.G.

In: International Journal of Food Microbiology, 01.06.2002.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Microflora of date fruits and production of aflatoxins at various stages of maturation

AU - Shenasi, M.

AU - Aidoo, Kofi E.

AU - Candlish, Alan A.G.

N1 - Originally published in: International Journal of Food Microbiology (2002), 79 (1-2), pp.113-119.

PY - 2002/6/1

Y1 - 2002/6/1

N2 - Twenty-five varieties of dates (Phoenix dactylifera) were examined at different maturation stages for total microbial counts, aflatoxins and aflatoxigenic Aspergillus sp. and lactic acid bacteria. The samples were examined as fresh and under simulated storage condition of high humidity. Microbial counts were high at the first stage of maturation (Kimri) and increased sharply at the second stage (Rutab), then decrease significantly at the final dried stage of maturation (Tamr). Aflatoxins were detected in 12% of the samples although aflatoxigenic Aspergillus were detected in 40% of the varieties examined, all at Kimri stage only. Lactic acid bacteria were present only at the Rutab stage in some varieties including all varieties in which aflatoxins or aflatoxigenic Aspergillus were detected. No aflatoxins or aflatoxigenic Aspergillus were detected at the final edible stage of maturation.

AB - Twenty-five varieties of dates (Phoenix dactylifera) were examined at different maturation stages for total microbial counts, aflatoxins and aflatoxigenic Aspergillus sp. and lactic acid bacteria. The samples were examined as fresh and under simulated storage condition of high humidity. Microbial counts were high at the first stage of maturation (Kimri) and increased sharply at the second stage (Rutab), then decrease significantly at the final dried stage of maturation (Tamr). Aflatoxins were detected in 12% of the samples although aflatoxigenic Aspergillus were detected in 40% of the varieties examined, all at Kimri stage only. Lactic acid bacteria were present only at the Rutab stage in some varieties including all varieties in which aflatoxins or aflatoxigenic Aspergillus were detected. No aflatoxins or aflatoxigenic Aspergillus were detected at the final edible stage of maturation.

KW - lactic acid bacteria

KW - date fruits

KW - aflatoxins

U2 - 10.1016/S0168-1605(02)00185-X

DO - 10.1016/S0168-1605(02)00185-X

M3 - Article

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

ER -