scholarly journals AFLATOXIGENIC FUNGI AND AFLATOXINS IN LOCALLY PROCESSED PEANUT BUTTER IN LAGOS, NIGERIA

2021 ◽  
Vol 10 ◽  
Author(s):  
Roseline Ekiomado Uzeh
Keyword(s):  
Peanut Butter ◽  
Aflatoxigenic Fungi

Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

2020 ◽  
Vol 10 (1) ◽  
pp. 16-19
Author(s):  
Tasnia Ahmed ◽  
Md Aftab Uddin
Keyword(s):  
Raw Materials ◽  
Peanut Butter ◽  
Food Additives ◽  
Microbiological Analysis ◽  
Dhaka City ◽  
Acceptable Result ◽  
Fast Foods ◽  
Public Consumption ◽  
Viable Bacteria ◽  
Almost All

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

scholarly journals A Case for Regular Aflatoxin Monitoring in Peanut Butter in Sub-Saharan Africa: Lessons from a 3-Year Survey in Zambia

2016 ◽  
Vol 79 (5) ◽  
pp. 795-800 ◽  
Author(s):  
SAMUEL M. C. NJOROGE ◽  
LIMBIKANI MATUMBA ◽  
KENNEDY KANENGA ◽  
MOSES SIAMBI ◽  
FARID WALIYAR ◽  
...  
Keyword(s):  
South Africa ◽  
Aflatoxin B1 ◽  
Peanut Butter ◽  
Aflatoxin Contamination ◽  
Comprehensive Analysis ◽  
Sub Saharan Africa ◽  
Enzyme Linked Immunosorbent Assay ◽  
Contamination Level ◽  
Batch Number ◽  
Sub Saharan

ABSTRACT A 3-year comprehensive analysis of aflatoxin contamination in peanut butter was conducted in Zambia, sub-Saharan Africa. The study analyzed 954 containers of 24 local and imported peanut butter brands collected from shops in Chipata, Mambwe, Petauke, Katete, and Nyimba districts and also in Lusaka from 2012 to 2014. For analysis, a sample included six containers of a single brand, from the same processing batch number and the same shop. Each container was quantitatively analyzed for aflatoxin B1 (AFB1) in six replicates by using competitive enzyme-linked immunosorbent assay; thus, aflatoxin contamination level of a given sample was derived from an average of 36 test values. Results showed that 73% of the brands tested in 2012 were contaminated with AFB1 levels >20 μg/kg and ranged up to 130 μg/kg. In 2013, 80% of the brands were contaminated with AFB1 levels >20 μg/kg and ranged up to 10,740 μg/kg. Compared with brand data from 2012 and 2013, fewer brands in 2014, i.e., 53%, had aflatoxin B1 levels >20 μg/kg and ranged up to 1,000 μg/kg. Of the eight brands tested repeatedly across the 3-year period, none consistently averaged ≤20 μg/kg. Our survey clearly demonstrates the regular occurrence of high levels of AF B1 in peanut butter in Zambia. Considering that some of the brands tested originated from neighboring countries such as Malawi, Zimbabwe, and South Africa, the current findings provide a sub-Saharan regional perspective regarding the safety of peanut butter.

ChemInform Abstract: Aflastatin A, a Novel Inhibitor of Aflatoxin Production by Aflatoxigenic Fungi.

ChemInform ◽  
2010 ◽  
Vol 28 (30) ◽  
pp. no-no
Author(s):  
M. ONO ◽  
S. SAKUDA ◽  
A. SUZUKI ◽  
A. ISOGAI
Keyword(s):  
Aflatoxin Production ◽  
Aflatoxigenic Fungi

The system approach to the identification of aflatoxigenic fungi in foodstuffs and feedstuffs

2001 ◽  
Vol 17 (S2) ◽  
pp. 178-182 ◽  
Author(s):  
V Ostry ◽  
J Ruprich ◽  
J Skarkova ◽  
I Prochazkova ◽  
A Kubatova
Keyword(s):  
System Approach ◽  
Aflatoxigenic Fungi

scholarly journals Application of peanut butter to improve fatty acid composition of biscuits

2010 ◽  
Vol 47 (3) ◽  
pp. 285-289 ◽  
Author(s):  
H. P. Gajera ◽  
M. B. Kapopara ◽  
V. H. Patel
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Peanut Butter

Aflatoxigenic fungi and aflatoxins occurrence in sultanas and dried figs commercialized in Brazil

Food Control ◽  
2007 ◽  
Vol 18 (5) ◽  
pp. 454-457 ◽  
Author(s):  
Beatriz Thie Iamanaka ◽  
Hilary Castle de Menezes ◽  
Eduardo Vicente ◽  
Rosangela S.F. Leite ◽  
Marta Hiromi Taniwaki
Keyword(s):  
Aflatoxigenic Fungi

Relevance of casual contact with peanut butter in children with peanut allergy

2003 ◽  
Vol 112 (1) ◽  
pp. 180-182 ◽  
Author(s):  
Steven J. Simonte ◽  
Songhui Ma ◽  
Shideh Mofidi ◽  
Scott H. Sicherer
Keyword(s):  
Peanut Allergy ◽  
Peanut Butter ◽  
Casual Contact

Analysis on the effect of polyetherimide on energy distribution of radio frequency heating of viscous sauce

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Huojie Shi ◽  
Hui Chen ◽  
Zhiming Yan
Keyword(s):  
Energy Distribution ◽  
Radio Frequency ◽  
Peanut Butter ◽  
Effective Means ◽  
Commercial Application ◽  
Rf Heating ◽  
Heating Uniformity ◽  
Uneven Heating ◽  
And Control ◽  
Shape And Size

Abstract Radio frequency (RF) sterilization of low-moisture, high-oil, high-protein, and viscous sauces for instant food (LHHVS) demonstrates many advantages, but uneven heating is a main problem that must be addressed. Main factors that affect heating uniformity are generally considered dielectric properties, shape and size of the sample and its position relative to the electrode plate, in addition the structure and voltage of RF electrode. A method based on texture characteristics of the solid–gel–liquid mixing system of LHHVS for adjustment and control of energy distribution in the RF field is proposed in this study to improve the heating uniformity. First, energy conversion principles and control equations of RF heating were analyzed on the basis of dielectric theory. Second, the influence of RF electromagnetic field-medium polyetherimide (PEI) on the RF heating of peanut butter (RHPB) was investigated on the basis of the numerical model of RHPB that was verified through experiments. Finally, the influence mechanism and its regulation and control effect were analyzed and discussed. The following conclusions can be drawn from this study: the increase of electrode gaps exerts minimal effect although it reduces the unevenness of the energy distribution. However, RF heating protocols must use the smallest possible electrode gap to heat agrifoods and increase the heating rate significantly. The energy distribution on the part of the sample close to PEI varies with the change of geometry and size of PEI when its placement is bias or symmetric. The area of energy enhancement continues to expand where the sample is in contact with PEI as PEI gradually increases. The area where the temperature increases under the influence of PEI will expand along the direction of the sample radius when the thickness of PEI remains unchanged and the radius gradually enlarges; otherwise, it will expand along the direction of the sample thickness. The influence of PEI on the energy distribution of RHPB demonstrates local characteristics. PEI significantly influences the energy distribution and heating mode of RHPB, which is easy to adjust and control, but does not reduce the processing speed and does not increases energy consumption. Hence, PEI is an effective means to interfere with energy distribution of RHPB. Uniform energy distribution can be obtained by selecting the appropriate PEI shape and size. Results of this study can help determine the experimental protocol for RHPB with the optimal uniform distribution and promote the fast commercial application of this technology.

The certification of the aflatoxin mass fractions in peanut butter

2008 ◽  
Vol 1 (3) ◽  
pp. 283-289
Author(s):  
G. Buttinger ◽  
S. Harbeck ◽  
R. Josephs
Keyword(s):  
Analytical Method ◽  
Raw Materials ◽  
Peanut Butter ◽  
The European Union ◽  
Method Performance ◽  
Mass Fractions ◽  
Food And Feed ◽  
Combined Uncertainty ◽  
Aflatoxin B ◽  
Certified Values

In the context of control activities contamination of food and feed with aflatoxins is a frequently observed non compliance. Pistachios, peanuts and products thereof are particularly affected. The Institute for Reference Materials and Measurements has therefore produced a peanut butter material certified for its aflatoxin mass fractions. This certified reference material (CRM) allows for the evaluation of analytical method performance and the assessment of the comparability of results from different laboratories. The CRM was produced using naturally contaminated raw materials to ensure equivalent behaviour compared to samples routinely encountered. The homogeneity and stability of the CRM were thoroughly tested and certified values were determined in an inter-laboratory study. Furthermore, uncertainties of the certified values were assessed including contributions of the homogeneity, stability and certification studies to the combined uncertainty. This newly prepared CRM allows an assessment of trueness of the analytical method at a concentration level corresponding to the legal limits enforced in the European Union. The material has the following certified properties: aflatoxin B1 1.77±0.29 µg/kg, aflatoxin B2 0.48±0.07 µg/kg, aflatoxin G1 0.9±0.4 µg/kg, aflatoxin G2 0.31±0.12 µg/kg and total aflatoxins, as sum of aflatoxins B1, B2, G1 and G2, 3.5±0.5 µg/kg.

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