[Some aspects relating to the aflatoxin generation during the self-heating of cereals]

In a stored batch of grain which was already affected by mould-formation tests were carried out with the known aflatoxin producer Aspergillus flavus. A significantly lower aflatoxin production ensued if the mould growth was not connected with self-heating of the stored product. However, in conformity with increasing mould formation the germinating power was adversely affected and the significant signs (fatty acid number, reductive and none-reductive sugars) were influenced in the grain, irrelevently whether or not this led to self-heating. It appears obvious that as the self-heating increases in the stored product, the optimal temperature range favourable for the Aspergillus flavus is rapidly exceeding and this caused restriction to the aflatoxin formation. This leads to the conclusion that the contamination on the outer layer by mycotoxines is more significant on the outer layers than the more or less strong mould formation in the interior (so-called-mouldly pockets) which ensued through the self-heating fenomena.