Mycotoxins in cereal grain. Part 12. Contamination with ochratoxin A and penicillic acid as indicator of improper storage of cereal grain.
Formation of ochratoxin A and penicillic acid in wheat kernels at 6 moisture levels: 15, 18, 21, 24, 27 and 30% at 15 degrees C has been examined during 4 months of storage. The minimum time for formation of significant amount (0.5-1 mg/kg) of ochratoxin A and penicillic acid (6-8 mg/kg) in stored grain has been found for the various water contents as follows: 18%-16 weeks, 21%-6 weeks, 24% and more - 2 weeks. At 15% of moisture content formation of ochratoxin A and penicillic acid was not observed until 4 months of storage.
D002208:Caproates / Q000032:analysis*; D002523:Edible Grain / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D005519:Food Preservation; D009183:Mycotoxins / Q000032:analysis*; D009793:Ochratoxins / Q000032:analysis*; D010398:Penicillic Acid / Q000032:analysis*; D014908:Triticum / Q000032:analysis
D002208:Caproates; D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A; D010398:Penicillic Acid