Chemical evidence and risks associated with soybean and rapeseed meal fermentation.
The storage and transport of cereals and foodstuffs present recurrent problems. They may be attacked by insects or, under certain conditions, they may undergo spontaneous fermentation. Insect attack is normally avoided by fumigants, while fermentation, which depends on parameters such as temperature and humidity, is more difficult to stop and can produce chemical compounds which irremediably modify the nutritional and compositional properties of foodstuff. This paper describes the main chemical compounds produced by fermentation and self-ignition of soybean and rapeseed meal. Reported cases occurred in a storage site and during transport by ship, respectively.
Sturaro
A
A
Servizio di Prevenzione e Protezione del CNR, Servizio Analisi Chimiche Applicate, Corso Stati Uniti 4, 35020 Padova, Italy. stuaro@usp.pd.cnr.it
Rella
R
R
Parvoli
G
G
Ferrara
D
D
Doretti
L
L
D029741:Brassica rapa / Q000737:chemistry*; D005285:Fermentation; D005511:Food Handling / Q000592:standards*; D012306:Risk; D013025:Glycine max / Q000737:chemistry*