Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers

Nor Khaizura M. A. R., . and Jinap S., . and Samsudin N. I. P., . and Chin C. K., . and Farawahida A. H., . and Norlia M., . Prevalence of Aspergillus spp. and occurrence of aflatoxins in peanut sauce processing by peanut sauce manufacturers. pp. 121-130. ISSN 2231-7546

The aims of the present work were to determine the prevalence of Aspergillus spp. and occurrence of aflatoxins (AFs) along the peanut sauce processing line from different peanut sauce companies in Malaysia and to determine to which extent peanut sauce processing steps employed by the peanut sauce industries could efficiently reduce AFs in peanut sauce. Peanut and chili samples were collected at each processing step along the peanut sauce production from three peanut sauce companies which were different in companies profile. Peanut samples from Companies B (87.5) and C (100) were contaminated with AFs. Of these 12.5 (Company B) and 75 (Company C) samples exceeded the Malaysian regulatory limit. None of the samples from Company A was contaminated. The steps efficient in reducing Afs in peanut sauce identified in the present work were (i) safety monitoring of raw materials (ii) sorting of raw materials and (iii) heat treatment of raw materials.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/27%20(01)%202020/13%20-...

Abstract

The aims of the present work were to determine the prevalence of Aspergillus spp. and occurrence of aflatoxins (AFs) along the peanut sauce processing line from different peanut sauce companies in Malaysia and to determine to which extent peanut sauce processing steps employed by the peanut sauce industries could efficiently reduce AFs in peanut sauce. Peanut and chili samples were collected at each processing step along the peanut sauce production from three peanut sauce companies which were different in companies profile. Peanut samples from Companies B (87.5) and C (100) were contaminated with AFs. Of these 12.5 (Company B) and 75 (Company C) samples exceeded the Malaysian regulatory limit. None of the samples from Company A was contaminated. The steps efficient in reducing Afs in peanut sauce identified in the present work were (i) safety monitoring of raw materials (ii) sorting of raw materials and (iii) heat treatment of raw materials.

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Item Type:	Article
AGROVOC Term:	Peanuts
AGROVOC Term:	Sauces
AGROVOC Term:	Aflatoxins
AGROVOC Term:	Aspergillus
AGROVOC Term:	Natural occurrence
AGROVOC Term:	HPLC
AGROVOC Term:	Sampling
AGROVOC Term:	Analysis of variance
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Mycotoxins
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8979

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