Manual sorting to eliminate aflatoxin from peanuts.
A manual sorting procedure was developed to eliminate aflatoxin contamination from peanuts. The efficiency of the sorting process in eliminating aflatoxin-contaminated kernels from lots of raw peanuts was verified. The blanching of 20 kg of peanuts at 140 degrees C for 25 min in preheated roasters facilitated the manual sorting of aflatoxin-contaminated kernels after deskinning. The manual sorting of raw materials with initially high aflatoxin contents (300 ppb) resulted in aflatoxin-free peanuts (i.e., peanuts in which no aflatoxin was detected). Verification procedures showed that the sorted sound peanuts contained no aflatoxin or contained low levels (<15 ppb) of aflatoxin. The results obtained confirmed that the sorting process was effective in separating contaminated peanuts whether or nor contamination was extensive. At the commercial level, when roasters were not preheated, the dry blanching of 50 kg of peanuts for 45 to 55 min facilitated the proper deskinning and subsequent manual sorting of aflatoxin-contaminated peanut kernels from sound kernels.
Galvez
F C F
FC
Department of Food Science and Nutrition, College of Home Economics, University of the Philippines Diliman, Quezon City 1101, Philippines.
Francisco
M L D L
ML
Villarino
B J
BJ
Lustre
A O
AO
Resurreccion
A V A
AV
D000348:Aflatoxins / Q000032:analysis* / Q000096:biosynthesis; D010367:Arachis / Q000382:microbiology*; D001230:Aspergillus / Q000378:metabolism*; D003257:Consumer Product Safety; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006358:Hot Temperature; D006801:Humans
D000348:Aflatoxins