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Aflatoxin Production in Khoa

A F Lembhe1, B Ranganathan1, M V Ramana Rao1

  • 1Division of Dairy Bacteriology, National Dairy Research Institute, Karnal-132 001 (Haryana), India.

Journal of Food Protection
|March 7, 2019
PubMed

Insights

Aspergillus species produce aflatoxins in khoa, a dairy product. These toxins can penetrate up to 4 cm deep in khoa stored at warmer temperatures (28-37°C).

Area of Science:

  • Food Microbiology
  • Mycology
  • Food Safety

Background:

  • Aspergillus species are known producers of mycotoxins, including aflatoxins.
  • Khoa, a traditional Indian dairy product, can be susceptible to microbial contamination.
  • Aflatoxin contamination poses a significant food safety risk.

Purpose of the Study:

  • To investigate aflatoxin production by Aspergillus parasiticus and Aspergillus flavus in khoa.
  • To determine the depth of aflatoxin penetration in khoa under different temperature conditions.

Main Methods:

  • Inoculation of khoa samples with Aspergillus parasiticus NRRL 2999 and Aspergillus flavus K3.
  • Incubation of inoculated khoa samples at three temperatures: 5°C, 28°C, and 37°C for two weeks.
  • Analysis of aflatoxin penetration depth in khoa samples.

Main Results:

  • Aflatoxin production was observed in khoa inoculated with the tested Aspergillus species.
  • Significant aflatoxin penetration occurred in khoa samples incubated at 28°C and 37°C.
  • Aflatoxin was found to penetrate to a depth of 4 cm in khoa stored at 28°C and 37°C.

Conclusions:

  • Warmer storage temperatures (28°C and 37°C) promote aflatoxin penetration in khoa.
  • Khoa stored under ambient or warm conditions is at risk of deep aflatoxin contamination.
  • Food safety measures should consider temperature control during khoa storage to prevent mycotoxin accumulation.

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