Aflatoxins are metabolites of several species of fungi from the genus, Aspergillus and are known to be extremely carcinogenic. Peanuts are one of the commodities that are susceptible to contamination by aflatoxins which renders them unsuitable for human food and animal feedstocks. Regulations in the European Union restrict levels of total aflatoxins in peanuts to 4 ppm and Aflatoxin B1 (the most common form and the most carcinogenic) to 2 ppm. This is lower than the allowable levels by USA regulations of 20 ppm and affects the value of USA exports. The Aspergillus fungi are ubiquitous in soil, but aflatoxin contamination increases with drought stress in peanut crops. In recent years, aflatoxin contamination has become more widespread in peanuts and strategies are being investigated to address the issue. These include both preharvest treatments such as development of more drought resistant peanut varieties and field irrigation procedures and postharvest treatments such as shelling and blanching of peanut kernels. In addition, treatment of peanut kernels by cold plasma and biological treatments have shown promise in the reduction of aflatoxin contamination. Improvement of the safety and quality of peanuts will result from successful treatments against aflatoxin contamination at all stages of peanut production.

Safety and quality effects of aflatoxin contamination in peanuts

ACS Spring Meeting 2021

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.