Produzione, stabilita' , diffusione, screening di aflatossine in derivati del pomodoro.
1992
Mutti P. | Dellapina G. | Spotti E.
ITALIANO: E' stata valutata la capacita' aflatossinogena del ceppo A. parasiticus NRRL 2999 in derivati di pomodoro a 25 gradi C. Le piu' alte concentrazioni di aflatossine (B1 + B2 + G1 + G2) sono state trovate in 20 giorni d'incubazione in passato di pomodoro. E' stata studiata anche la stabilita' delle aflatossine negli stessi derivati durante il magazzinaggio a temperatura ambiente. Il tempo necessario per ridurre la concentrazione delle aflatossine a livelli non piu' determinabili e' risultato di 3 mesi per tutti i prodotti. Particolarmente interessante e' stata la capacita' delle tossine di diffondere lontano dalla zona di sviluppo della muffa. La ricerca delle tossine e' stata effettuata in 70 campioni del commercio: nessun derivato e' risultato contaminato a livelli > 1 g/kg.
Show more [+] Less [-]English. Aspergillus parasiticus NRRL 2999 ability to produce aflatoxins in tomato products was evaluated at 25 degree C. The highest amount of aflatoxins (B1 + B2 + G1 + G2) was produced in tomato juice in 20 days of incubation. Aflatoxin stability in the same products during storage at room temperature was also studied. The time required to reduce aflatoxin content to undetectable levels was 3 months in all products tested. Toxin ability to diffuse away from mould growth area was very interesting. Seventy samples of tomato products were tested for aflatoxin occurrence: none was found to be contaminated at levels > 1 g/kg.
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