Mycotoxins in Australia: biocontrol of aflatoxin in peanuts

Pitt, J. I and Hocking, A.D. (2006) Mycotoxins in Australia: biocontrol of aflatoxin in peanuts. Mycopathologia, 162 (3). pp. 233-243.

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The major mycotoxin problem in Australia is the formation of aflatoxins in peanuts by Aspergillus flavus and A. parasiticus. This is controlled by good farm management practice, segregation into grades on aflatoxin content at intake to shelling facilities, colour sorting and aflatoxin assays. A second problem is the potential presence of ochratoxin A in grapes and grape products, resulting from infection by Aspergillus carbonarius. Good quality control before and during wine making ensures ochratoxin A is kept to very low levels, but in dried vine fruit, ochratoxin A levels may be higher. Biocontrol by competitive exclusion has been developed as the most promising means of controlling aflatoxins in peanuts. Some details of the process are given, including some basic laboratory experiments.

Item Type: Article
Additional Information: Our thanks to the Grains Research and Development Corporation, Peanut Company of Australia and Queensland Dept of Primary Industries for financial support and/or cooperation in this work.
Uncontrolled Keywords: aflatoxin, Aspergillus flavus, Aspergillus ochraceus, Aspergillus parasiticus, biocontrol, ochratoxin
Author Affiliation: Food Science Australia, North Ryde, NSW 2113, Australia
Subjects: Crop Improvement
Divisions: Groundnut
Depositing User: Mr Siva Shankar
Date Deposited: 14 May 2012 11:05
Last Modified: 14 May 2012 11:05
Official URL:

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