1 reply to this topic

[ajahmoh]

Hi All,

 

 

I have a question about control measures for aflatoxin in nuts and peanuts. We are a chocolate factory which uses several kinds of nuts (almond, hazelnut, pistachio, walnut, chestnut) and peanuts. Can anyone help me how to control growth or increase of aflatoxin level in cold storage of these raw materials? I need it for HACCP.

 

 

Regards,

 

Adrian

[Thomas Athoo]

Aflatoxins are natural toxins produced by certain species of fungi. The growth and multiplication of the fungi can be contained using good postharvest practices such as reducing the humidity and temperature in storage or drying the nuts to certain moisture content. To control aflatoxins, you need to test every batch of raw nuts and reject batches with aflatoxins. Rejection is the only control measure I know of since once the toxin is in the product there are no means of removing it.

 

Regards,

 

Thomas