The occurrence of Aspergillus moulds and aflatoxins in 12 commercially-available dried foods of Asian origin were examined. All food samples, except green beans and three types of dried fruit, contained multiple genera of moulds of which Aspergillus (55%) was the most frequently detected. Penicillium (15%), Rhizopus (11%), Mucor (3%), Monascus (1%), Eurotium (1%) and unidentified (14%) were also observed. The occurrence of aflatoxigenic moulds, however, did not correspond with the occurrence of aflatoxins in foods. Aflatoxigenic Aspergillus spp. (39 isolates) were recovered from long grain rice, fragrant rice, peanuts, black beans and black pepper.
- Aspergillus moulds
- dried foods
- West of Scotland
- food science
Ruadrew, S., Craft, J., & Aidoo, K. (2013). Occurrence of toxigenic Aspergillus spp. and aflatoxins in selected food commodities of Asian origin sourced in the West of Scotland. Food and Chemical Toxicology, 55, 653-658. https://doi.org/10.1016/j.fct.2013.02.001