Inhibition by gamma-irradiation and antimicrobial food additives of aflatoxin B1 production by Aspergillus flavus in poultry diet

✍ Scribed by El-Far, F. ;Aziz, N. H. ;Hegazy, S.

• Publisher: John Wiley and Sons
• Year: 1992
• Tongue: English
• Weight: 404 KB
• Volume: 36
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19920360207

✦ Synopsis

Abstract

The effect of gamma‐irradiation and the antimicrobial food additives on growth and aflatoxin B~1~ production by A. flavus NRRL 5520 in poultry diet was investigated. By increasing the irradiation doses the viable population as well as aflatoxin B~1~ production decreased greatly. No growth and no detection of aflatoxin production occurred in poultry diet after treatment with 6 kGy. The addition of the antimicrobial food additives resulted in a significant decrease in aflatoxin B~1~. Growth and toxin production was completely inhibited by 0.64% sodium propionate, 0.134% potassium sorbate and 0.1% sodium bisulfite. The combination treatments between gamma‐irradiation (3 kGy) and sodium propionate (0.48%), potassium sorbate (0.022% and 0.044%) and sodium bisulfite (0.0334% and 0.0667%) inhibited completely the fungal growth and aflatoxin B~1~ production. At 5 kGy, no growth was recorded and aflatoxin B~1~ production was completely inhibited at all tested levels of priopionate, sorbate and bisulfite. The combined effects between gamma‐irradiation and the antimicrobial agents had a synergistic effect on the mould growth and aflatoxin production in poultry diet.