Application of Drying Technology to Control Aflatoxins in Foods and Feeds: A Review
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Author list: Chiewchan N., Mujumdar A.S., Devahastin S.
Publisher: Taylor and Francis Group
Publication year: 2015
Journal: Drying Technology (0737-3937)
Volume number: 33
Issue number: 14
Start page: 1700
End page: 1707
Number of pages: 8
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
Aflatoxins are secondary metabolites produced by certain species of Aspergillus, i.e., A. flavus, A. parasiticus, and the rare A. nomius, during their growth under favorable conditions of temperature and humidity. Aflatoxins are highly toxic compounds, which can cause acute and chronic toxicity in humans and animals. The incidence of aflatoxins in foods and feeds is relatively high in tropical and subtropical regions, where the warm and humid weather provides optimal condition for the growth of molds. As aflatoxins are very heat stable and cannot be easily eliminated by domestic cooking, rapid drying of agricultural products to reduce their moisture content is important, as this can avoid the favorable conditions for the growth of fungi. This article reviews general information on aflatoxins, products prone to be contaminated with aflatoxins, and the use of different drying techniques to control mold growth and aflatoxins production, as well as to reduce the contamination level of aflatoxins in food products. ฉ 2015, Copyright ฉ Taylor & Francis Group, LLC.
Keywords
Aflatoxins, Postharvest management
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